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