Debone chicken wings. Use a small knife to gently scrape the meat away from the bones. Pull bones out and discard.
Combine ingredients for filling in a mixing bowl and mix well. Stuff wings with filling, packing in as much as possible. Secure filling by threading toothpicks through the flaps of skin covering the opening.
Steam chicken wings over high heat for 10–15 minutes, then remove from heat and set aside to cool. Meanwhile, heat oil for deep-frying over medium heat. Oil must be very hot. Deep-fry chicken wings until golden brown with no pink showing. Remove from heat and drain well.
Serve immediately, with tomato ketchup or a sauce of your choice.
Recipe from The Best of Thai Home Cooking, By Forest Leong, Published by Marshall Cavendish International. Click here to buy the book.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.