Recipe by: Penelope Black

Source: Various online sources

Serves: 8 – 10



  • 1kg chicken wings (you can use drumlettes, mid-wings, or even just boneless chicken thighs)
  • 2 inch knob of ginger, skin-on, grated (extract juice)
  • 3 tbsp Lee Kum Kee Fine Shrimp Sauce
  • 2 tsp sugar
  • 2 tbsp sesame oil
  • 3 tbsp Chinese cooking wine
  • Dash of ground white pepper
  • Potato Starch
  • Oil, for frying


  • In a bowl, marinate the chicken with the ginger juice, shrimp sauce, sugar, sesame oil, cooking wine and pepper.
  • Mix well and set aside to marinade for at least one hour. Best to leave overnight to marinade.
  • Heat oil in a wok on high heat. Allow chicken to come to room temperature before frying.
  • Coat chicken pieces in potato starch and shake off any excess flour.
  • Cook chicken in high heat for the first 2 – 3 mins. And then reduce heat down to medium and cook for another 3 -5 minutes, depending on the size of the chicken pieces.
  • Cook in batches to prevent overcrowding and reducing temperature of oil too much.
  • Remove from oil and set aside on paper kitchen towels to absorb excess oil.
  • Repeat with the rest of the chicken and serve hot.

Download PDF version here: singaporean-prawn-paste-chicken-penelope-black