Deep Fried Chicken Wing with Prawn Paste

Always like to eat this dish at our factory canteen, have ask the cook how he did the dish but forgot to write it down so can't do it till recent found the recipe in a book. It was a last minute decision to cook this dish, so only manage to find Lee Kum Kee prawn paste, the book also mention LKK prawn paste, but I have another brand in mind. We both feel this brand is abit too salty even after reducing the amount used.

Ingredients:
14 mid wings
3 tbsp rice flour
1 tbsp plain flour
oil for deep frying

Marinade:
1 ½ tbsp prawn paste (lee kum kee fine shrimp paste)
1 tbsp sugar
1 tbsp sesame oil
dash of pepper
1 egg

Method:

1. Clean and pat dry the mid wings. Mix with marinade and season for 30min.

2. Add rice flour and plain flour into the wings, mix well and season for another 15mins.

3. Heat up oil for deep-frying, put in chicken wings and deep fry until golden brown and cooked. Dish and drain.