Dried black fungus, softened in hot water and finely chopped
Raw shrimps, peeled, deveined and finely chopped
Vegetable oil, for deep frying
Mint leaves
Method :
Cut the thick sections from the chicken
wings, leaving the middle section and wingtip whole.
To bone the wings, twist the middle joint
to break it. Then, holding the bone in your left hand, carefully scrape
the meat away from it, without breaking the skin, and pull out the
bones.
This is easier than it sounds but it is
time consuming, If you have a good butcher and give him some notice, he
will be able to do it for you.
Cook the vermicelli in lightly salted
boiling water, then rinse under cold water. Cut the strands into 1 inch
lengths and set aside.
Heat the oil in a wok and stir fry the
spring onion, garlic, lemon grass, fish sauce, pork, water chestnuts,
coriander leaves and black fungus for 4 minutes, or until the pork is
cooked.
Add the shrimps and stir fry until they
turn pink about 1 minute.
Remove the wok from the heat, stir in the
vermicelli and allow the mixture to cool.
Fill the boned chicken wings with the
mixture, leaving a little space at the top to allow for shrinkage.
Use cocktails sticks to close the tops.
Heat the oil in a deep-fryer to very hot and deep-fry the wings, in
batches, for about 10 minutes, until lightly browned and cooked through.
Remove carefully from the deep-fryer and
drain on kitchen paper.
Serve with nuoc cham dipping sauce and
garnish with mint sprigs.
