Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 8 | Nos | Chicken, Wings | With Skin |
| 2 | Nos | Eggs | |
| 6 | Medium | Chillies Green | Ground |
| 1/4 | Teaspoon | Ajinamoto | |
| 1/4 | Teaspoon | Pepper Powder | |
| 1/4 | Teaspoon | Garam-Masala | |
| 1/4 | Teaspoon | Chilly Sauce, Red | |
| 1/2 | Teaspoon | Soya Sauce | |
| 1 | Tablespoon | Worcestershire Sauce | |
| 4 | Tablespoon | Flour, Maida - (Refined) | |
| 1 | Teaspoon | Ginger Paste | |
| 1 | Teaspoon | Garlic Paste | |
| A | Pinch | Food Colour | Tellow or red |
| 1/2 | Teacup | Water | |
| As Required | Cooking Oil | For Deep Frying | |
| 1/2 | Teaspoon | Salt | For taste |
Method
1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.
3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
5.Serve hot with szechwan sauce.
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