20 Jul '16, 2pm

@TheFoodLab in your fried chicken experiments, did you ever make Har Jeong Kai (shrimp paste chicken)?

The 2nd part of the equation is to figure out how to get the batter right. This technique of mixing the batter into the marinade is quite unique to this dish. It is similar to the “Velveting” technique which is popular in Chinese cuisine. I first learnt about this technique during a fishing trip where I had some of the best wings ever. The cook on the boat used the same technique of marinating the wings in batter before deep frying and the crust was thin and crisp. When I asked her what she used, she simply told me that it was a pre-mix tempura flour which you can get from the supermarkets. That is certainly a good alternative if you don’t want to mix your own flour. I have tried using “Dragon Boat Crispy Flour” from Kwong Cheong Thye which also works really well. But I realize that there will be many readers from overseas who will not be able to buy this particular brand ...

Full article: http://ieatishootipost.sg/prawn-paste-chicken-har-cheong-...

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