Peek Gai Yat Sai Gung
Chicken Wings Stuffed with Prawns

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You will need
12 (3 joint) chicken wings

Marinade
1 teaspoon fish sauce nam pla
quarter cup lemon grass, very finely sliced
2 tablespoons of minced garlic
1 teaspoon Thai pepper powder
1/4 cup chopped coriander

Stuffing
drained sweet chili sauce (see method)
drained picked ginger (see method)
1 cup fresh prawns, pureed or finely chopped
1 tablespoon Thai chili peppers, finely chopped
1 tablespoon chili paste in oil
1 tablespoon red curry paste

Method
1. Cut the chicken wings, through the natural joint, to remove the mini drumstick
2. Combine the marinade ingredients
3. marinade the wings overnight.
(Reserve the mini drumsticks to use later)

Now you must separate the meat from the bones
grip one end of each wing section piece
 and push the meat and skin from the other end back to your hold, pull the bone from the meat and discard
(alternatively you can insert the stuffing using a cake icing bag).

Drain about one tablespoon of the ginger from a bottle of pickled ginger. drain a tablespoon of the chili/garlic mixture for a bottle of sweet chili sauce.

1. Combine all the ingredients of the stuffing to form a fine paste
making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture
2. stuff the wing portions with it.
3. barbeque  or deep fry the stuffed wings until golden brown
The mini drumsticks can now be barbequed or deep fried

Serve with picked ginger and sweet chili sauce.