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The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann

The Appetizer Atlas:
A World of Small Bites

by Arthur L. Meyer and Jon M. Vann
(Wiley, March 2003)
Hardcover, 624 pages

What inspired you to write this book?
Arthur Meyer: I’m from New York and was bombarded by ethnic food my whole life. I’ve been very interested in global cuisine since the 1970s. We thought that global appetizer recipes are very exciting, that they would be the best way to highlight the cuisine.

Do you have a favorite recipe in this collection?
Arthur Meyer: Well there are a few standouts. The chicken salad from Guam is possibly one of the best I’ve ever eaten. The glazed chicken drumettes are like lollipops! And another favorite would be the stuffed wings. Wings are so difficult to debone without ripping the meat apart, but once you learn it becomes easier.


The Appetizer Atlas: A World of Small Bites
by Arthur L. Meyer and Jon M. Vann

Appetizers can be the most exciting, innovative course of the meal. They highlight the chef’s talents, and in small portions show the diners what’s in store for the main course. Arthur Meyer and Jon Vann have tirelessly searched high and low for interesting ideas, drawing from cuisines around the world. The Appetizer Atlas is the result of those endeavors. Atlas is the key word in this encyclopedia-like book. Broken down into recipes by region - 28 in all - they cover just about every cuisine we’ve ever heard of (and some we haven’t).

Stuffed Boneless Chicken Wings in Red Curry Sauce (Peek Gai Yad Sai Pha-naeng)
From The Appetizer Atlas by Arthur Meyer and John Vann (Wiley 2003)
Adapted by StarChefs

Stuffed Boneless Chicken Wings in Red Curry Sauce from The Appetizer Atlas by A. Meyer and J. VannYield: 8 Servings


  • 1 Tablespoon fresh cilantro, chopped
  • 4 garlic cloves, minced
  • 1 Tablespoon Asian fish sauce
  • 1 Tablespoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon dried shrimp, ground
  • 2 Tablespoons scallion tops, sliced thin
  • 2 Tablespoons grated carrot
  • ¾ cup bean thread noodles, cut into 1-inch lengths and soaked in water
  • 12 ounces minced pork
  • 4 ounces shrimp, shelled deveined and finely diced
  • 8 chicken wings, boned

  • Sauce
  • 3 cups coconut milk
  • 3 Tablespoons red curry paste
  • 2 Tablespoons Thai fish sauce
  • ½ teaspoon tamarind liquid
  • 1 ½ Tablespoons light brown sugar

  • 2 cups rice flour
  • 1 cup milk
  • 1 egg
  • 1 cup Panko breadcrumbs, or unflavored breadcrumbs
  • Approximately 3 cups vegetable oil, for frying
  • 1/3 cup basil leaves, for garnish
  • 1 Tablespoon dried red chili, sliced fine, for garnish


For the filling:
Combine the cilantro, garlic, fish sauce, pepper, salt, and dried shrimp in a small food processor and process into a paste. Combine the paste in a bowl with the scallions, noodles, pork and diced shrimp. Wrap and chill until ready to use (this filling can be made and stored one day in advance).

Stuff the mixture in small amounts into the boned chicken wings, being careful not to overstuff as the filling will expand while cooking. Close the skin around the open end and seal with a toothpick.

Steam the stuffed wings for 15 to 20 minutes or until the filling is cooked and set. Remove the toothpicks, and reserve.

For the sauce:
Heat a skillet over medium-high heat and add one cup of the thick coconut milk. Simmer over the heat until some of the oil separates out. Add the red curry paste and stir. Add the fish sauce, tamarind, and sugar, then add the remaining coconut milk, then add the remaining coconut milk while stirring. Cook until the sauce has reduced by half, and reserve.

For the wings:
Combine the milk and egg together in a small bowl. In a separate bowl add one cup of rice flour. In a third bowl, combine the remaining rice flour with the breadcrumbs.

First, coat the wings lightly in the rice flour, then dip into the egg wash to coat, then shake off the excess egg and roll the wings in the breadcrumb mixture.

Deep-fry the wings in the vegetable oil in small batches for about 5 minutes until they float to the surface and are golden brown in color. Remove from the oil and drain on paper towels, then add the wings to the warm red curry sauce and stir to coat completely. Serve warm.