Posted by: hyacinthus | August 11, 2011

Shrimp Paste Chicken

I love shrimp paste chicken, especially when it’s crispy and hot after deep-frying in oil. However, it isn’t healthy eating deep-fried stuff.

I tried baking one using oven on convection at 200ºC for 20min. The meat tasted better as it’s more evenly cooked. However, its skin isn’t as crispy as deep-fried version.

Here’s the recipe I adapted from Eric Teo’s Simply Singaporean.


3 kg chicken wings (Cut chicken wings into 3 smaller sections; easier to fry)
3 tbsp shrimp paste (I used Lee Kum Kee)
3 tbsp peanut butter
3 tsp sugar
3 tbsp oyster sauce
6 tbsp cornflour
3 tbsp peanut oil
4 eggs


1. Mix all ingredients together and marinate for 1 hour (1 day max).
2. Deep-fry chicken in medium heat oil or bake at 200ºC for 20min (or when they are fully cooked).


Warning: Combination of shrimp paste and oyster sauce can be too salty for some people. Start with 1 tbsp each and taste the marinate to see if you like more. 


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