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Prawn And Scallop Stuffed Chicken Wings With Oyster Sauce Glaze, Oyster Sauce And Soy Mayo
Recipe by Andre Ursini
Try Andre Ursini's Prawn and Scallop Stuffed Chicken Wings with Oyster Sauce Glaze, Oyster Sauce and Soy Mayo today!
- Steps
- Ingredients
Ingredients
Prawn And Scallop Stuffing
Oyster Sauce Glaze Recipe
Oyster Sauce and Soy Milk Mayo
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Steps
- Preheat a hibachi or the grill of a barbeque.
- To start deboning the chicken wings, place on a cutting board. Pat dry with paper towels to prevent slipping.
- Identify the three main parts; the drumette (the meaty part), the flat (the middle section), and the tip (the small end). The drumette will be deboned.
- Starting at the end of the drumette, insert a sharp knife down the length of the bone to the joint and gently separate the bone from the flesh. Using the knife or your fingers, carefully follow around the bone to separate all the flesh, taking care not to pierce the skin.
- Peel the skin and flesh of the drumette down to expose the joint between the drumette and flat. Carefully break the joint or use a knife to separate the drumette bone from the rest of the wing. Remove the bone completely. After deboning, check for any remaining bits of bone or cartilage and trim them away. Set the wings aside in the fridge until ready to stuff.
- For the Prawn and Scallop Stuffing, in a food processor, combine all the ingredients and pulse the mixture until it is well combined, but still slightly chunky.
- Using a spoon or your fingers, carefully stuff each chicken wing with the prawn and scallop stuffing. Make sure to pack the stuffing in well, but don’t overstuff. Wrap the stuffed drumette in cling wrap to form a round parcel.
- Bring a saucepan or wok of water to a rapid boil. Place a steam basket over the pan and steam the chicken wings for 6-8 minutes or until the chicken meat has set and is firm to touch.
- Once steamed, remove the cling wrap and baste the chicken with the glaze. Place on a hibachi grill or barbecue. Cook until browned on all sides, basting throughout the cooking. Set aside to rest.
- Meanwhile, prepare the Oyster Sauce Glaze, in a small saucepan, add the cornflour with 2 tablespoons of water. Whisk to combine. Add the remaining ingredients and whisk again.
- Place the saucepan over a medium heat. Stir occasionally for 3-4 minutes until the mixture begins to simmer. Stir continuously until the glaze thickens. Adjust the glaze to taste.
- Remove from heat and allow to cool slightly. Use it as a glaze for the stuffed chicken wings.
- For the Oyster Sauce and Soy Milk Mayo, in a blender combine the soy milk and rice wine vinegar. Allow to sit for about 5 minutes to thicken slightly.
- Add the white and red miso. Blend again until well combined.
- With the blender running, slowly drizzle in the neutral oil - this will help emulsify the mixture and create a creamy mayonnaise texture.
- Once the mayonnaise has thickened, add the oyster sauce and mix until fully incorporated. Add the toasted sesame seeds, mixing well to distribute evenly throughout the mayo.
- Taste and season with salt and pepper as desired, adjusting the oyster sauce or miso for more flavor if needed. Set aside in ramekin to serve.
- To serve, place the chicken wings onto a plate, garnish with chopped coriander and sliced spring onion. Drizzle extra glaze over the chicken wings and accompany with the oyster sauce and soy mayo to dip. Enjoy.
