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
 Yield:
8 Servings
Ingredients:
Filling
- 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
Method:
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.
|
