Stuffed Chicken Wingswith Prawns and Mango Salad

Name: Stuffed Chicken Wings
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 12 as large as possible Chicken wings; 6 ounces raw Shrimp (ready to cook); 3 Scallions; 1 piece Ginger root (about 25 grams); 2 Garlic cloves; 9 ounces Ground pork; 1 teaspoon red Curry paste; 6 tablespoons Thai fish sauce; 0.5 Limes; 2 tablespoons Sweet soy sauce; 1 Red onion; 0.5 Cucumbers; 1 Mango; 3 sprigs Thai basil; 3 sprigs Mint; 2 tablespoons Rice vinegar; Salt

Stuffed Chicken Wings - Stuffed Chicken Wings - Delicious filling and topped with a fruity salad — Stuffed Chicken Wings - Delicious filling and topped with a fruity salad

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Calories:	484 kcal
Difficulty:	advanced
Preparation:	90 min
Ready in:	90 min

Low-sugar

low-carb

Vitamin-rich

Mineral-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	484 kcal	(24%)
Protein	42 g	(84%)
Fat	28 g	(35%)
Carbohydrates	14 g	(5%)
Added Sugar	0 g	(0%)
Roughage	3 g	(10%)
Vitamin A	0.4 µg	(0%)
Vitamin D	0.2 µg	(4%)
Vitamin E	3 mg	(25%)
Vitamin B1	0.4 mg	(36%)
Vitamin B2	0.4 mg	(29%)
Niacin	16.2 mg	(101%)
Vitamin B6	0.7 mg	(50%)
Folate	61 µg	(31%)
Pantothenic Acid	1.5 mg	(25%)
Biotin	10 µg	(20%)
Vitamin B12	1.3 µg	(52%)
Vitamin C	36 mg	(45%)
Potassium	770 mg	(39%)
Calcium	105 mg	(13%)
Magnesium	88 mg	(23%)
Iron	4.2 mg	(30%)
Iodine	62 µg	(41%)
Zinc	4.3 mg	(43%)
Saturates	9 g
Uric Acid	325 g
Cholesterol	178 mg

Recipe development: EAT SMARTER

Ingredients

For servings

12	as large as possible Chicken wings
6 ounces	raw Shrimp (ready to cook)
3	Scallions
1 piece	Ginger root (about 25 grams)
2	Garlic clove
9 ounces	Ground pork
1 teaspoon	red Curry paste
6 tablespoons	Thai fish sauce
½	Limes
2 tablespoons	Sweet soy sauce
1	Red onion
½	Cucumber
1	Mango
3 sprigs	Thai basil
3 sprigs	Mint
2 tablespoons	Rice vinegar
	Salt

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Kitchen Utensils

1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Toothpick, 1 Citrus juicer, 1 Fork, 1 Mandoline

Directions

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1 Turn chicken wing joints backwards to separate the lower portion. Where the bone met the body, use a knife to scrape back the flesh around the cut end and press the flesh toward joint. Cut or break off the exposed bone, leaving a pocket of de-boned wing meat and skin.

2 Cut shrimp along back, remove the internal organs, rinse, pat dry and chop finely.

3 Rinse and peel scallions, ginger and garlic. Chop finely, keeping each ingredient separate.

4 Mix shrimp, ground pork, scallions, ginger and garlic thoroughly in a bowl with curry paste and half of the fish sauce. Roll into 12 equal-sized balls.

5 Place the balls inside the chicken wing pockets. Seal the openings with toothpicks.

6 Squeeze lime separately. Mix 1 tablespoon of lime juice and sweet soy sauce. Drizzle mixture over the wings. Turn the wings over and place next to one another on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3)(approximately 400°F/convection 350°F) for 25 minutes.

7 Meanwhile, peel and finely chop the red onion. Rinse and trim cucumber, cut in half lengthwise and remove seeds. Slice into thin slices. Peel the mango and slice flesh off the pit, then cut flesh into small cubes, roughly 5 mm (approximately 1/4 inch).

8 Rinse Thai basil and mint, shake dry, pluck leaves and chop coarsely. Mix all salad ingredients with rice vinegar, remaining fish sauce and 1 pinch of salt. Take wings out of the oven and serve with the mango salad.

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