|
Weekdays 9am

Monica Galetti's hot chicken wings served with cashew, coriander and mango salad

Monica Galetti is showing us the perfect meal to suit the whole family.

Hot Chicken Wings served with Cashew, Coriander and Mango Salad

Serves: 24

Ingredients

150g cornflour

About 150ml sparkling water

300ml rapeseed oil

24 large chicken wings

To coat:

400g sriracha sauce

2 garlic cloves, finely grated

2 tbsp chilli paste, such as gochujang

1 tsp soy sauce

2 tbsp honey

1 tbsp sesame seeds

2 spring onions, finely sliced

Salt and pepper

Method

1.   Place the cornflour in a bowl and make a well in the centre. Gradually pour in enough of the sparkling water while whisking until you have a batter thick enough to coat the chicken wings.

2. Heat the rapeseed oil in a deep saucepan to 180C (make sure the pan is no more than one-third full with oil).

3. Dry the wings on kitchen paper, then season with a little salt and pepper and coat in the batter, wiping off any excess on the side of the bowl.

4. Fry 3-wings at a time for just a few minutes, turning often until golden brown and cooked through. Drain on kitchen paper.

5. To coat: While the wings are frying, heat the sriracha, garlic, chilli paste, soy and honey in a saucepan and bring to the boil, stirring.

6. Place the fried wings in a bowl and pour over the hot sauce, then gently mix with the sesame seeds to coat the wings. Sprinkle the spring onions over the top and serve immediately with Cashew, Coriander and Mango Salad.

TIPS:

Gochujang (Korean spicy paste) is available in some supermarkets or you can purchase itonline. This recipe is quite spicy, adjust to taste accordingly by using less sriracha andchilli paste.

Cashew, Coriander and Mango Salad

Serves: 4-6

Ingredients

2 green (unripe) mangoes, peeled and stoned 

1 small pointed/sweetheart cabbage, finely shredded

1 small red onion, finely sliced

1 carrot, grated

1 red chilli, deseeded and finely sliced

50g cashew nuts, toasted

Handful of coriander, roughly chopped

For the dressing:

Grated zest and juice of 2 unwaxed limes

Grated zest and juice of 1 unwaxed orange

2cm piece of fresh root ginger, peeled and grated

1 lemongrass stalk, tough outer leaves removed and tender stem finely chopped

20g dark muscovado sugar

Salt and pepper

Method

1. Slice the mangoes thinly, then cut into strips. Place in a large bowl with the cabbage, onion, carrot and chilli.

2. For the dressing: Place in a jar or whisk together the zest and juice of the limes and orange with the ginger, lemongrass, sugar, 50ml water and season to taste with salt and pepper.

3. Gently toss the salad in the dressing. Scatter the cashews and coriander on top to serve. Serve with Hot Chicken Wings.

TIP:

Green mangoes are just unripe mangoes that can often be found in most supermarkets. Look out for mangoes with no hint of red colouring. They have more of a savoury flavour when they are unripe.

|
Weekdays 9am