Asian Stuffed Chicken Wings

For Asian stuffed chicken wings, first rinse the rice, place in a saucepan and fill with enough water to cover the rice by 1 cm. Simmer gently over low heat for 20 minutes.

Remove the bones from the chicken wings with a pointed kitchen knife. Peel the crab tails and remove the intestines. Fill the chicken wings with the crab tails. Season with a little salt, pepper, Asian herb mix and soy sauce. Fry in a frying pan with oil on all sides, after they have taken color finish cooking at moderate temperature for 5 minutes.

Add the curry paste, lemongrass and coconut milk to the chicken stock, let it simmer for a few minutes, strain and season.

Press the rice into buttered ramekins, turn out onto plates, add the Asian stuffed chicken wings and pour the sauce over them.

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