Shrimp Paste (Prawn Sauce) Fried Chicken Wingettes Mid-Joints Har Cheong Gai 虾酱鸡 | BIG Bites MY

Har Cheong, or shrimp paste, is one of my favorite Asian condiments. Har Cheong is made of fermented, finely crushed shrimps. It is a pinky colored pungent and salty paste with multiple usages that can be used to stir-fry vegetables, steamed with pork, and be used as a marinade.
My go-to brand for this condiment is Lee Kum Kee's Fine Shrimp Sauce, which can be easily found in most supermarkets.
It takes only about 15 minutes to prep the ingredients, and another 15 minutes to deep fry the chicken. SO EASY LAH! The recipe shown here feeds one to two; just double up accordingly if you are cooking for more.
These hot and crispy chicken wingettes make nice savory snacks to go with your favorite beer!
NOTE:
- This Har Cheong (shrimp sauce) condiment is pinky and salty. It comes in a bottle and is completely different from the Southeast Asian Shrimp Paste (Belacan), which is dark brown blocks of fermented shrimps.
- The marinade made in this recipe is enough for half a dozen full chicken wings or half a chicken
Full written recipe:
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Video content:
00:00 Intro
00:08 Ingredients
00:23 Preparing the wingettes
00:47 Preparing the marinade
01:09 Marinating the wingettes
01:22 Preparing the batter
02:49 Frying the wingettes
05:57 Plating up and serving
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