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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is the winning recipe of this week in the Thursday magazine. It was submitted by Pramila Monteiro. Ingredients:
50 pieces chicken wings |
50 g garlic, peeled and finely chopped |
30 g ginger, peeled and finely chopped |
50 g fresh parsley leaves, finely chopped |
50 g green chilies, finely chopped |
50 g curry leaves, finely chopped |
1/2 cup all-purpose flour |
1/4 cup cornflour |
salt |
1/2 teaspoon red food coloring |
1 egg |
oil, to deep fry |
Directions:
1. Break each chicken wing into two parts at the joint.
2. Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.
3. Put all the chicken lollipops in a bowl.
4. Add ginger and garlic to the chicken.
5. Mix well.
6. Add green chillies, parsley and curry leaves to the same.
7. Mix well.
8. Add half a cup of all purpose flour and quarter cup of cornflour to the same.
9. Mix well.
10. Break one egg into the bowl.
11. Add red food colour and salt to taste.
12. Mix well.
13. Keep aside for 1 hour to marinate.
14. After an hour is up, heat oil in a wok.
15. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil.
16. Drain on clean kitchen paper napkins.
17. Serve hot.
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