Ingredient and Portion
Har Cheong Kai (Chicken in Prawn Paste)
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My first taste of Har Cheong Kai was at the food tasting session with OpenRice at Wing Seong Fatty's Restaurant, Rochor.
I decided to try and experiment my own version and it was successful with the first attempt.
I decided to try and experiment my own version and it was successful with the first attempt.
3 fresh chicken drumsticks (deboned)
1 tablespon fermented red bean curd
1 tablespoon of Penang prawn paste
1 teaspoon of coarse sugar
1 packet of Crispy Prawn Paste Mix
1 beaten egg
Cooking Oil for deep frying
1 tablespon fermented red bean curd
1 tablespoon of Penang prawn paste
1 teaspoon of coarse sugar
1 packet of Crispy Prawn Paste Mix
1 beaten egg
Cooking Oil for deep frying
Method
Divide each deboned chicken drumsticks to 3 pieces. Leave the skin in tact.
Mix the fermented bean curd, prawn paste and sugar with the chicken pieces.
Set aside in the refrigerator for at least 3 hours.
Heat the oil to a frying temperature.
Deep the chicken pieces in beaten egg and coat with the crispy prawn paste flour.
Pat off the excess and fry till golden brown.
Drain on paper hand towel.
Serve while hot.
Garnish with scallions (spring onion stalks) and yellow pickled radish (optional)
Mix the fermented bean curd, prawn paste and sugar with the chicken pieces.
Set aside in the refrigerator for at least 3 hours.
Heat the oil to a frying temperature.
Deep the chicken pieces in beaten egg and coat with the crispy prawn paste flour.
Pat off the excess and fry till golden brown.
Drain on paper hand towel.
Serve while hot.
Garnish with scallions (spring onion stalks) and yellow pickled radish (optional)
Tips
Remember not to add too much seasoning to the chicken pieces otherwise you will end up drinking more water.
For this recipe, minimal marinate is required.
As long as you used the crispy prawn paste mix you will be successful with this dish.
If I can do this, so can you.
Anyway this is my first attempt.
For this recipe, minimal marinate is required.
As long as you used the crispy prawn paste mix you will be successful with this dish.
If I can do this, so can you.
Anyway this is my first attempt.
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