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Sticky chilli chicken wings with Thai pickled watermelon salad
Fruit and vegetables
1 red bird's-eye
chilli
, finely chopped
600g/1lb 5oz
watermelon
, cut into 1cm/½in cubes
1 lime, juice only
½
garlic
clove, crushed
½ Thai red
chilli
handful fresh
coriander
leaves
handful fresh
mint
leaves
1 tsp finely chopped fresh
coriander
leaves
½ tsp finely chopped fresh
Thai basil
leaves
1 tsp finely chopped fresh
mint
leaves
1 tsp crispy
garlic
1 tsp crispy
shallots
1 tsp pickled red
chillies
Tins, packets and jars
125g/4½oz
rice flour
125g/4½oz
plain flour
2 tbsp
tamarind
paste
Cooking ingredients
100g/3½oz
salt
1 tsp freshly ground
black pepper
vegetable oil
, for deep-frying
1 tbsp
fish sauce
2 tbsp
fish sauce
handful roasted
peanuts
Dairy, eggs and chilled
1 litre/1¾ pint
buttermilk
1 free-range
egg
, fried
Meat, fish and poultry
1kg/2lb 4oz
chicken wings
, jointed
Other
125g/4½oz potato flour
75g/2½oz
palm sugar
1 tbsp
palm sugar
Back to recipe
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