Belacan Chicken Wings
Belacan is a tacky shrimp paste, very popular in Malaysian cuisine. I brought back a jar of he pungent stuff. Yep, it tastes much better than it smells!
So how many chicken wings can you eat for dinner? The ones I buy at my local supermarket are always pretty fatty. They look small but boy, there’s a bunch of meat on those bones! So after munching and gnawing my way through my wing dinner I always throw in the towel after 5 of them.
Try another Malaysian dish as well: Nynonya fried eggs belanda in a sweet and sour sauce!
- 8 chicken wings
- 3 tbsp cornstarch or tapioca flour
- 2 tbsp shrimp paste
- 2 tsp lime juice
- 1 tbsp tamarind juice
- 1 tbsp brown sugar
- 2 tsp fish sauce
- 1 tbsp hot chili sauce
- olive oil
- In a large baking dish or mixing bowl combine the shrimp paste, lime juice, tamarind juice, brown sugar, hot chili sauce and the fish sauce.
- Stir well into a sticky marinade. Then add the chicken wings.
- With a soft brush or with your hands start rubbing the marinade all over the chicken wings. Make sure they are entirely coated.
- Then cover the chicken wings and the dish or bowl with a piece of cling film and place it in the fridge for an hour to marinate so all the lovely flavors can develop. Then remove the chicken wings from the fridge again, get rid of the cling film and sprinkle the wings with the corn starch or tapioca flour.
- Rub the chicken wings all over with the starch or flour. This will add extra crunch to them while grilling. Then place the chicken wings neatly on a large baking tray. Sprinkle lightly with some olive oil.
- Grill the marinated chicken wings under a hot grill for 30 minutes. Halfway through cooking time turn the wings over and grill them on their uncooked side. In the end the wings will look golden brown, crunchy on the outside and cooked through on the inside. Then remove the wings from the grill and place them on a large serving tray. Serve hot with extra chili sauce.