Chicken N Shrimp Pate. Fold together the shrimp, bread crumbs, cream, seasonings and vermouth. In this video you will see how to make chicken liver pate! If you cook it once you will never buy it from a store.
There are two people on this earth I would like to blame for my cravings to shrimp paste chicken or they call it prawn paste fried chicken in Singapore.
Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find.
Crispy on the outside and Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken!
You can have Chicken N Shrimp Pate using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Chicken N Shrimp Pate
- It's 510 grams of boneless chicken wings (510 grams = 1 1/8 pounds).
- Prepare 1/2 lb of ham.
- It's 3/4 lb of bacon.
- You need 1 small of minced onion.
- Prepare 1 1/2 lb of peeled and deveined shrimp.
- You need 1 cup of fine bread crumbs.
- It's 3/4 cup of light cream.
- It's 2 tbsp of chopped parsley.
- Prepare 1/2 tsp of white pepper.
- You need 1/4 cup of white sweet vermouth.
Regular batter is replaced with a special. Asian-Style Chicken and Shrimp with Herb Salad and Noodles On dine chez Nanou. This delicious Cajun Chicken and Shrimp Pasta makes an easy, quick and filling dinner for the whole family. See recipes for Ensaladang mangga (green manggo salad with shrimp paste) a Filipino recipe too.
Chicken N Shrimp Pate step by step
- in a food processor, grind the chicken, ham, and 1/3 of the the bacon along with the onion.
- fold together the shrimp, bread crumbs, cream, seasoning, and vermouth.
- line an 8 cup (2L) loaf pan or mold with half of the remaining bacon.
- fill the mold with the mixture.
- cover with the remaining bacon.
- cover with foil and set into a second pan 1" (2.5 cm) filled with water.
- bake in a preheated 375°F (190 C) oven for 3 hours.
- drain off the fat.
- cool, then chill.
- unmold, and remove bacon and serve.
Not surprisingly, shrimp paste fried chicken isn't so popular in the U. S.—its aroma can be overpowering—but anytime I fry up a batch for friends So here's my challenge to you, adventurous readers of The Takeout: Be an early adopter of shrimp paste chicken wings. Susan Jung's shrimp paste chicken wings. Both versions rely on pungent shrimp paste, which smells much stronger than it tastes. Chicken, shrimp and mushrooms sauteed and simmered in a white wine sauce.
