Susan Jung’s shrimp paste chicken wings. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s shrimp paste chicken wings. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s shrimp paste chicken wings. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart

How to make shrimp paste chicken wings – Cantonese and hawker style

  • The difference is in the batter – in Cantonese cuisine it’s simple, while Singapore and Malaysia hawkers cook the wings in a thicker, airier batter
  • Both versions rely on pungent shrimp paste, which smells much stronger than it tastes

Topic |   Asian recipes
Susan Jung’s shrimp paste chicken wings. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s shrimp paste chicken wings. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s shrimp paste chicken wings. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
READ FULL ARTICLE