Stuffed Chicken Wings with Shrimp Paste

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Stuffed Chicken Wings with Shrimp Paste
(Yield: 4 Servings)

Ingredients:
4 chicken wings, middle section and tip
½ lb shrimps
2 black mushrooms
2 water chestnuts (peeled, minced and squeeze out excess water)
1 beaten egg

---Seasoning---
11/2 tbsp egg white
2 tsp mung bean flour
1/3 tsp salt
dash of sesame oil and pepper

---Marinade---
1/6 tsp salt
dash of sesame oil and pepper
112 tsp mung bean flour

Preparation:
1. Wash and remove bones from the middle section of chicken wings. Wipe and marinate for 15 minutes. Rub middle section of chicken wings with some mung bean flour.

2. Soak and remove stems of black mushrooms. Squeeze out excess water. Chop finely.

3. Wash, wipe and mince shrimps. Add in seasoning. Blend well until sticky. Add in mushrooms and water chestnuts. Mix well. Put onto middle section of chicken wings. Dip in beaten egg and coat with mung bean flour.

4. Heat up enough oil in frying pan or wok. Deep-fry chicken wings in nearly hot oil. Dish up. Serve in whole or in pieces.