Page 30 - foodservice Magazine August 2018

30
RECIPE
SEOUL WINGS
500 g chicken wings
25 g rice flour
1 g chicken salt
1 g smoked paprika
40 g yellow radish, finely sliced
5 g black and white sesame seeds, toasted 10 g spring onions, sliced on a 45° angle 100 g chilli caramel
1⁄2 lime
M E T H O D Place a large, heavy-based pot of water on the stove and bring to the boil. Salt the water and poach the chicken wings for approximately 7 minutes. Remove, strain and allow to cool. Dust the chicken wings in the rice flour and flash fry for about 7 minutes, or until crispy. Toss the wings with the salt and paprika, and place on wax paper on an oval plate and coat the wings with chilli caramel, radish, sesame seeds, spring onions and half a lime. Serve with a finger bowl.
CHILLI CARAMEL
YIELDS 250 G
250 g castor sugar 50 ml water 100 g sambal oelek 50 ml white vinegar 10 ml fish sauce
In a small saucepan, combine the water and sugar and bring to the boil, watching
carefully as it changes colour. When the mixture turns light brown in colour, remove it from the heat and mix through the sambal oelek. Allow to cool before adding the fish sauce and vinegar.
Joel Robinson is the head chef of Sydney’s Whirly Bird.
entrée
JOEL ROBINSON’S SEOUL WINGS
SERVES 2
M E T H O D