Ingredients
- For the sweet chili chicken wing nibbles:
- 1 kg chicken wing nibbles
- 1/2 cup Kecap manis sweet soy sauce
- 3 tbsp Gochujang (korean chili paste)
- 1/2 sliced lemon
- 3 tbsp mirin seasoning
- Salt and pepper
- For the Crab Rangoon: 1 1
- 1 cup crab meat ( or imitation crab meat)
- 200 g cream cheese
- 1 large clove garlic minced
- 1 tsp Worcestershire sauce
- 15-20 wonton skins
- 1 beaten egg
- 1/3 tsp salt
- For the veggie salad & dressing:
- 1 medium-sized carrot,sliced
- 1 cucumber
- 1 cup sprout beans
- 1 cup coriander
- 1/2 teaspoon chili flakes
- 2 tbsp fish sauce
- 2 tbsp mirin seasoning
- 1 tsp brown sugar
- 1/4 cup rice wine vinegar
- 1 clove garlic pressed or minced
- lime
- chopped peanuts
Method
- For the sweet chili chicken wing nibbles:Using the ingredients above, marinade the chicken for at least 3 hours or overnight. Then, using 180 degrees, air fry for around 8-10 minutes per side.
- For crispy crab rangoon:Chop the crabmeat in small pieces. Mix well with the cream cheese, beaten egg, garlic, salt and Worcestershire sauce. Add 1 tap of filling to the center of the wonton. Brush the edges with the egg and pinch the corners together and air fry.
- Mix the rice wine ginger, mirin seasoning, fish sauce,brown sugar, garlic, lime & chili flakes to create the veggie salad dressing. Sprinkle the veggies with a few spoonfuls of dressing, then garnish with peanuts.
Product used in recipe
- ABC - Sweet Soy Sauce
- Squid Brand - Fish Sauce
- Obento - Mirin Seasoning
