Prawn and chicken wing salad
The prawn and chicken wing salad is a version of a mud crab, green pawpaw and caramelised pork-hock salad I learnt to make as an apprentice at Rockpool restaurant in the mid-1990s. It is one of the best examples of how meat and seafood can make a great team on the same plate.
Ingredients
8 chicken wings
½ cup Shao Xing cooking wine
½ cup soy sauce
1 cup water or chicken stock
cup brown sugar
1 knob ginger, sliced
½ tsp sesame oil
cup lime juice
ÂĽ cup fish sauce
170g palm sugar
2 green mangoes or ½ green paw paw, peeled and finely sliced
2 eshallots, peeled and thinly sliced
½ cup roasted peanuts, roughly chopped
12 prawns, cooked and peeled
1 cup coriander leaves
1 cup Vietnamese mint leaves
Method
Cut chicken wings just before each joint, retaining the middle portion (free of joints). Discard remaining wing parts or reserve to make stock. Place wine, soy sauce, stock, brown sugar, ginger and sesame oil in a saucepan and bring to the boil. Add chicken wing "middles" and simmer for 15 minutes. Allow to cool in the stock, remove then gently push the two bones out. Chill chicken in fridge. Discard stock. To make dressing, mix lime juice, fish sauce and 20g palm sugar until sugar dissolves. Adjust seasoning so dressing tastes sweet, salty and sharp. Place remaining palm sugar and a dash of water in a frying pan and heat to dissolve. Bring to the boil and allow to caramelise to a deep golden colour. Add chicken and cook for 4 minutes, turning once before removing to a plate. Toss remaining ingredients together in a bowl, add chicken wings, dress and serve.
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