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Serves 4
2
pounds chicken wings
1 pound shrimp
1 large bamboo shoot
1 clove
garlic
1 teaspoon grated ginger
1 teaspoon sherry wine
2 teaspoons
soy sauce
1 teaspoon cornstarch
2 eggs
1/2 cup flour
1/2 cup
cornstarch
2 teaspoons water
1 teaspoon salt
oil for
frying
Cut wings at segment joints. Discard the tips. Cut the
tendons connected to the bone and push back the meat away from bone. Remove
bone.
Shell and devein shrimp. Mince the bamboo shoot and garlic.
Combine shrimp, bamboo shoot, garlic, ginger, wine, soy sauce, and corn
starch and fill cavity of the chicken wings.
Mix batter with remaining
ingredients. Coat the stuffed wings with batter and deep fry at 375 degrees
until golden brown. Serve with sweet and sour sauce.
