Cobain resep baru di kebun

Ingredients

• 12 pieces Chicken Wings (trimmed, pat dried)
• 200 g Raw Shrimp (peeled, deveined, cut into 2‑cm pieces)
• 4 cloves Garlic (minced)
• 5 pieces Red Chili Peppers (seeded and finely sliced (adjust for heat))
• 2 pieces Shallot (thinly sliced)
• 2 tablespoons Soy Sauce (light soy sauce)
• 1 tablespoon Fish Sauce (Thai or Indonesian style)
• 1 teaspoon Palm Sugar (or brown sugar)
• 1 tablespoon Lime Juice (freshly squeezed)
• 500 ml Vegetable Oil (for deep‑frying, high smoke point)
• 150 g Fresh Garden Greens (e.g., Sawi Hijau, Kale) (washed, torn into bite‑size pieces)

Instructions

1. Prepare the vegetables

   Rinse the garden greens thoroughly, shake off excess water and tear into bite‑size pieces. Set aside in a clean bowl.

   Time: PT5M

2. Trim and dry the chicken wings

   Trim any excess fat from the wings, pat them dry with paper towels, and place them in a large mixing bowl.

   Time: PT5M

3. Cut the shrimp

   Peel, devein and cut the shrimp into 2‑cm pieces. Add them to the same bowl as the wings.

   Time: PT5M

4. Make the spice paste

   In a small bowl combine minced garlic, sliced red chilies, sliced shallots, soy sauce, fish sauce, palm sugar, and lime juice. Stir until sugar dissolves.

   Time: PT5M

5. Marinate the protein

   Pour the spice paste over the chicken wings and shrimp. Toss gently until everything is evenly coated. Let it rest for 5 minutes while you heat the oil.

   Time: PT5M

6. Heat the oil for deep‑frying

   Add vegetable oil to the deep fryer or pot (enough to submerge the wings). Heat to 180°C (350°F). Use a thermometer or test with a small piece of wing – it should sizzle immediately.

   Time: PT5M

   Temperature: 180°C

7. Fry the chicken wings

   Carefully lower the marinated wings (leave the shrimp for later) into the hot oil. Fry for 8‑10 minutes, turning once, until golden brown and cooked through.

   Time: PT10M

   Temperature: 180°C

8. Fry the shrimp

   Remove the wings and set aside on paper towels. Increase heat to 190°C (375°F) and quickly fry the shrimp pieces for 2‑3 minutes until pink and slightly crisp.

   Time: PT3M

   Temperature: 190°C

9. Combine and finish

   Return the fried wings to the pot, add the shrimp, and toss everything together with the remaining sauce for another minute to let the flavors meld.

   Time: PT2M

   Temperature: 180°C

10. Plate and serve

    Transfer the spicy wings and shrimp to a serving plate, scatter the fresh garden greens on top, and serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

12 g

Fat

42 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken Drumettes, Boneless Chicken Thighs, cut into bite‑size pieces
• Instead of Raw Shrimp: Peeled Squid Rings, Firm Tofu cubes (for vegetarian version)
• Instead of Garlic: Garlic paste
• Instead of Red Chili Peppers: Bird’s eye chilies, Thai chilies
• Instead of Shallot: Red onion
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Fish Sauce: Soy sauce (for vegetarian), Mushroom sauce
• Instead of Palm Sugar: Brown sugar, Honey
• Instead of Lime Juice: Vinegar (rice or white)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Fresh Garden Greens (e.g., Sawi Hijau, Kale): Spinach, Swiss chard

Equipment Needed

• Large Mixing Bowl
• Sharp Knife
• Cutting Board
• Deep Fryer or Heavy‑Bottomed Pot
• Slotted Spoon or Wire Skimmer
• Small Bowl for Sauce
• Tongs
• Paper Towels

Critical Steps — Do Not Skip

• Dry the chicken wings thoroughly before coating.
• Maintain oil temperature between 175‑190°C for a crisp exterior.
• Do not over‑cook the shrimp; they should stay tender.

Chef Tips from the Video

• For extra crunch, dust the wings lightly with cornstarch before frying.
• Add a splash of coconut milk to the sauce for a richer, slightly sweet finish.
• If you lack a deep‑fry thermometer, test the oil with a small piece of bread; it should turn golden in 30 seconds.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a hot oven (180°C) to retain crispness.

Freezer: Portion the cooked wings and shrimp, freeze in a sealed bag for up to 1 month. Thaw overnight in fridge and re‑heat as above.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the wings and shrimp up to 4 hours ahead; keep refrigerated.
• Prepare the spice paste and store in a sealed jar for up to 3 days.

Frequently Asked Questions