1.5 kg chicken wings, cut in half at the joint, discard wing tips
2/3 cups light soy sauce (I used Kikkoman soy sauce)
3 tbs fish sauce
2/4 cups plain flour
1/4 cup cornflour
Rice bran oil or any cooking oil
1. Combine soy sauce and fish sauce in a large non-metallic bowl. Place chicken pieces in a bowl and mix using your hands. Add salt and pepper, to taste.
2. Add the flour and cornflour to the bowl and continue mixing with your hands until all chicken pieces are well coated.
3.Half fill a medium saucepan with oil. Cook chicken in batches, on medium-high heat for 6-8 minutes or until golden and cooked through. Use tongs to transfer to a plate lined with paper towel. Garnish with sliced chillies and coriander leaves. Serve immediately.
6 x egg whites, at room temperature
1 cup caster sugar
1 Tbls cornflour
2 tspn white vinegar
300 ml thickened cream
2 tspn icing sugar, sifted
1/2 tspn vanilla bean paste
150g cherries, for decoration
1/3 cup pomegranate seeds, for decoration
1.Preheat oven to 150 degrees Celsius. Place egg whites in a bowl of an electric mixer and whisk on medium speed until soft peaks form. Gradually add sugar, whisking on medium speed (beating at this speed will make sure that the meringue won’t split and will dissolve the sugar properly). Once all the sugar has been added, continue to whisk on high speed until stiff and glossy and sugar is completely dissolved. Test by rubbing your fingers together with the mixture. If it’s still gritty, continue to whisk. Fold through the cornflour and the vinegar and whisk until just combined.
2. Line a baking tray with non-stick baking paper and shape the meringue into an 18cm round. (you can draw a circle on the back of the baking paper as a guide)
3.Reduce the oven temperature to 120 degrees Celsius and bake for about 1 hour 20 minutes. (the pavlova should be dry to the touch) Turn the oven off and allow the Pavlova to cool completely in the oven.
4.To make the Chantilly cream, beat the cream, vanilla and sugar until soft peaks form.
5.Transfer Pavlova onto a serving plate, top with Chantilly cream and decorate with pomegranate seeds and cherries. Serve immediately.