Do This With Your Chicken Skin!

Ingredients

• 1 large Chicken Thigh Skin (skin removed from a boneless thigh, trimmed of excess fat)
• 200 g Raw Shrimp (peeled, deveined, and coarsely chopped)
• 1 Large Egg (beaten)
• 1 tsp Salt (plus extra for seasoning skin)
• 1/2 tsp Garlic Powder (for skin seasoning)
• 1/2 tsp Baking Powder (helps dry the skin)
• 1/4 tsp Black Pepper (freshly ground)
• 1/4 tsp Paprika (optional for color and flavor)
• 2 cups Vegetable Oil (for deep frying, high smoke point)
• 4-6 Toothpicks (to tie the wraps)

Instructions

1. Make the Shrimp‑Egg Filling

   In a mixing bowl combine the chopped shrimp, beaten egg, salt, black pepper, paprika and any other favorite spices. Mix until just combined.

   Time: PT5M

2. Freeze the Filling

   Spread the mixture onto a sheet of plastic wrap, shape into a log about 2‑inch thick, wrap tightly and place in the freezer for 30 minutes to firm up.

   Time: PT30M

3. Prepare the Chicken Skin

   Remove the skin from a boneless chicken thigh, trim away excess fat, rinse under cold water and pat completely dry with paper towels.

   Time: PT5M

4. Blanch and Season the Skin

   Bring a small pot of water to a boil. Submerge the skin for 30 seconds, then remove with a slotted spoon and immediately pat dry. Sprinkle both sides with baking powder, garlic powder and a pinch of salt.

   Time: PT5M

   Temperature: Boiling

5. Wrap the Filling

   Take the frozen shrimp‑egg log, place it at one end of the chicken skin, roll tightly and secure with toothpicks or kitchen twine.

   Time: PT5M

6. Fry Until Golden

   Heat vegetable oil in a frying pan to 350°F (175°C). Gently lower the wrapped parcels into the oil and fry 3‑4 minutes per side, or until the skin is deep golden and crisp.

   Time: PT7M

   Temperature: 350°F

7. Drain and Serve

   Remove the fried parcels with tongs, place on paper towels to drain excess oil, let rest 2 minutes, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

15g

Fiber

0g