Deep-Fried Belacan Chicken Wings
6-7 chicken wings
1 egg, lightly beaten
1 cup cornflour
1 tbsp oyster sauce
1 cube preserved beancurd (lam yee)
1 tsp belacan stock granules
1 tsp pepper
1 tbsp grated ginger
1 tbsp sugar
1 tsp Shao Hsing wine
Marinate chicken wings in marinade and leave aside for at least 2 hours or preferably overnight in the refrigerator.
Just before deep-frying add the beaten egg then toss marinated chicken wings in cornflour.
Deep-fry in hot oil until golden brown and crispy. Dish out and drain from oil.