It’s funny how smells and memories work. There are so many stinky things in the world that I associate with deliciousness – durian, fish sauce, sauerkraut, blue cheese…all these smells make my mouth water and my tummy rumble, even though there are some who would turn their nose up in disgust. I guess it comes from growing up in Singapore. Once you start associating stinky with delicious at a very young age, you start getting very excited to try the weird and wonderful. And hey, if nothing else, it’s a great ice breaker at a party.
Fermented shrimp paste is one such favourite that really baffles my friends. This stuff hits your nostrils the moment the seal on the jar is open, and has a somewhat sour/salty aroma that is quite similar to fish sauce. But add that to chicken and the deep fryer? And you’ve got prawn paste chicken (had jeong gai), a local favourite that graces almost every special occasion, family gathering, and children’s birthday party.
Trust me, this stuff is freaking delicious.
What was previously a “outside food” to be bought, has now become a party favourite in my house, through the genius of my cool aunt, who got it from a friend, who got it from…oh who cares? IT’S AMAZING FRIED CHICKEN. Just, you know, make sure your home is well ventilated, and there’s no wet laundry hanging around.
If you’re still apprehensive about the fermented shrimp paste, it’s okay too. You can use the same method with miso loosened with a little water or stock, fermented bean curd mashed with some of its juices…whatever is salty enough to effectively quick-brine the wings for a delicious finish!
Three Ingredient Prawn Paste Chicken (Har Jeong Gai) Recipe
Ingredients
- 1 kg mid joint chicken wings
- 100 g fermented shrimp paste*
- 4-6 tbsp of corn starch
- Oil for deep frying
Instructions
- Toss the chicken wings into the shrimp paste and leave for 1.5 hrs to marinate.
- Add corn starch to coat. I start with 4 tbsp and see whether I need more. I stop when I can start drawing clear lines in the coating with my fingers. Feel free to add more if you like a thicker crust, but the more the shrimp paste sticks to the chicken, and the saltier this gets.
- Deep fry till golden brown and delicious! If you need to deep fry in batches, these also keep warm in the oven. Just place on a rack in a single layer, in a 140C oven.
Notes
Oh, and if you’re using something else to flavour the chicken, just remember: it’s very important that your “salty thing” is creamy enough on its own. Fish sauce won’t be a good idea by itself because by the time you have enough cornstarch to make a crust, it’s going to be so salty it’ll turn your face inside out. Don’t say I didn’t warn you!
Do you have a favourite stinky food that your friends don’t understand? I’d love to hear all about it! Let me know in the comments below! =)
I would feel very exotic cooking with shrimp paste, but I’m not sure my boys would be into such a strong smell and I already have miso paste, so I may have to go with your alternative suggestion instead 🙂
Hi Danielle! Do let me know how it goes! Miso isn’t quite as salty for me, so I’m always missing that kick!
Give me the stinky food – so full of flavour! Yum!
Love that stink. LOVE IT!
Haha yes, a few years back somebody held fermented shrimp paste under my nose and I almost collapsed, but it tasted so good in the food in the end! Love this recipe!
It’s an acquired taste for sure. I think sometimes it’s about tasting the end product before smelling the shrimp paste. Haha!
Ooh this would be the perfect recipe to make once the boys are tucked up safely in bed so I can sit down, watch a movie and enjoy this all on my own… Yum! Thanks for linking up with us for Fabulous Foodie Fridays 🙂
I do the same thing! Chicken wings > popcorn any day.
Tammi these look and sound delicious, and how lovely your aunt shared it on with the family.
Thanks for linking up such great deliciousness with our Fabulous Foodie Friday’s Party.
Have a gorgeous weekend xx
Thank you Dannielle! My aunt is an absolute kitchen master. =) Thanks for stopping by!
Oh Tammi what are you doing to me!!?? These look AMAZING!!!
Thank you for the compliment Lucy!! It’s very hard to go wrong with chicken wings, haha.
Oh my this look so tasty – Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board