Stuffed Chicken wings, Steamed egg & Blood Orange Granita Recipe

Stuffed Chicken Wings
(20 Wings)
Chicken Wings
20 Chicken wings
sugar, soy sauce, pepper
2-3 eggs
flour
oil for deep-frying

Filling
200g Pork/beef (mixed) mince
2 grated carrots
2 finely chopped shallots
2 Tb corn flour
2 Tb oyster sauce
2 tsp soy sauce
3 tsp sesame oil
pepper & salt

Sauce
Chopped cucumbers
Sweet chilli sauce

Debone the chicken wings (see this video for help). Marinate with 1 tsp sugar and 2 tsp soy sauce and pepper.

Stuff filling into deboned chicken wings. Steam for 10 minutes (this is optional but the wings are less likely to explode when frying). Coat with beaten eggs and then flour. Deep fry until golden, Serve with sauce. (can be fried and reheated in the oven, or simply oven-baked)

Steamed egg
200g pork/beef mince (mixed)
2 Tb Oyster Sauce
2 tsp soy sauce
Pepper
finely chopped shallots
2 Tb sesame oil
6 eggs
water
Mix meat with all ingredients, leaving sesame oil last to mix in (coats the meat preventing the sauces from mixing too much with the egg)

Beat the eggs and add a volume of water that is just a bit less than the volume of eggs. Mix well. Mix the meat through the egg, breaking up large lumps. Steam for 15 mins or until the egg is set in the middle in a metal bowl (preferably like a cake tin) over barely boiling water. Serve with a dash of sesame oil and soy sauce, next to steamed white rice.

Blood Orange Basil Granita
1 1/3 cups water
2/3 cups sugar
juice of 1 lemon + blood orange juice to 2 cups volume in total
handful finely chopped basil

Dissolve sugar and water over heat. Add juices and basil. Freeze (4 hours min) and fork through to break up the ice and serve.