Shrimp Stuffed Chicken Wings

• 12 Chicken Wings
• 1 Tbs. Cornstarch
• 2/3 Raw Shrimp Cleaned
• 1 oz Pork Fat finely ground
• Marinade:
• 1 Tsp Rice Wine or Dry Sherry
• 1/2 tsp fresh grated ginger root
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp sesame oil
• 1 tbs corn starch
• 1 edd white
• 3 tbs finely chopped blanched almonds
• Dipping Sauce:
• 1/4 C. light Soy sauce
• 2 tsp sesame oil
• 2 tbs rice vinegar or white vinegar
• 2 scallions

1. Cut off largest wing section - save for another use. Bend center joint to loosen wing bones. Grasp exposed end of bones, twist & pull bones out to leave pocket for stuffing. Sprinkle each wing with a little corn starch.
2. Combine shrimp and chopped pork fat. Mix well. Chop into fine paste(food processor).
3. Combine marinade ingredients in bowl - add shrimp mixture. Mix well. Let stand min. 10 minutes.
4. Divide shrimp mixture into 12 equal portions. Stuff wing pockets. Smooth filling with wet teaspoon. Dip filled end into almonds. Deep fry in hot canola oil about 5 min until golden brown.
5. Sauce: mix all ingredients together. Slice white part of scallion crosswise into thin slices. Add to ingredients and mix well.
6. Serve sauce on side for dipping wings.

chicken, cornstarch, shrimp, ground, marinade, rice, ginger root, salt, pepper, sesame oil, corn starch, white, blanched almonds, dipping sauce, light, sesame oil, rice vinegar, scallions

Taken from www.epicurious.com/recipes/member/views/shrimp-stuffed-chicken-wings-1216407 (may not work)