Rose's Kitchenette

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Fried Chicken Wings With Shrimp Sauce



10 chicken wings


2 tbsp shrimp paste (har cheong)

1 tbsp sugar

1 tbsp lime juice

1 tbsp Chinese rice wine

1/4 tsp pepper

1/2 tbsp shallot juice

1/2 tbsp garlic juice

2 to 3 tbsp cornflour (optional)


1.  Rinse the chicken wings and pat dry.

2.  Add the marinade and mix well.  Leave to marinade for 5-6 hours.

3.  Remove the marinated chicken wings and drain.

4.  Deep-fry in hot oil over medium heat for about 7 minutes, then turn to high heat and deep-fry until golden brown.

5.  Dish up and drain well.

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March 14th, 2007 Posted by | Poultry | 4 comments


  1. Hi Rose,
    I was wondering what shrimp sauce is? Is it har ko or is it belacan?

    GD Star Rating

    Comment by | April 13, 2007

  2. Hi Michelle,
    The shrimp sauce is actually a pinkish-brown paste which is called har cheong in Cantonese. It is sort of a creamy version of the Malay belachan but is imported from Hong Kong. They are sold in bottles in Chinese provision shops or some supermarkets.

    GD Star Rating

    Comment by | April 13, 2007

  3. Hi Ros
    pls adv how to extract garlic & onion juice.

    GD Star Rating

    Comment by Marlene | July 24, 2009

  4. Hi Rose,

    Can we omit the chinese rice wine? Else, what can we substitute it with?


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    Comment by Nor | August 17, 2011

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