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Deep-Fried Snapper Wingswith Caramel Sauce

Serves 4 as part oerves 4 as part off a shared meal

AAt Billt Billyy Kwon Kwongg, we secretlyy call this dish deep-fried an call this dish deep-fried anggel winggs, because of their s, because of their sshape and ethereal nature – the snapper ‘winhape and ethereal nature – the snapper ‘winggs’ s’ jjust look so sculptural and delicate ust look so sculptural and delicate wwhen deep-fried. When I was visitinhen deep-fried. When I was visitingg Streak Streakyy Ba Bayy in South Australia, local fi in South Australia, local fi sher--mmen Damon and Dion Edmonds (see paen Damon and Dion Edmonds (see pagge 171) took me to a seafood restaurant e 171) took me to a seafood restaurant wwhere deep-fried snapper winhere deep-fried snapper winggs were served as a starter. I couldn’t believe ms were served as a starter. I couldn’t believe myy eyyes wwhen I saw them – thehen I saw them – theyy were jjust so unusual and delicious, and the pockets of flust so unusual and delicious, and the pockets of fl esh aaround the winggs had a texture to-die-for. Ask s had a texture to-die-for. Ask yyour fiour fi shmongger to save yyou some llargge snapper wine snapper winggs (most of the time thes (most of the time theyy are sent awayy with the rest of the fi sh bbones for use as fertiliser!))..

1 k1 kgg snapper win snapper winggss½½ cup plain fl cup plain fl our, for dustin our, for dustinggsafflsaffl ower or sunfl ower or sunfl ower oil, for deep-fr ower oil, for deep-fryyinggSSichuan pepper and salt (see paichuan pepper and salt (see pagge 332))

CC A R A M E L SS A U C EU C E

1 cup (220 1 cup (220 gg) brown su) brown suggarar1 cu1 cupp (250 ml) wate (250 ml) waterr1 lon1 longg red chilli, fi red chilli, fi nelyy sliced55 cm piece ggingger, fier, fi nelyy shredded110000 ml fi ml fissh saucesaucejjuice of 3 limes

FFirirstst make the sauce. Place sumake the sauce. Place suggar and water in a small pan and brinar and water in a small pan and bringg to the boil, to the boil,tthen simmer until sauce caramelises, approximatelhen simmer until sauce caramelises, approximatelyy 6 minutes. Stir throu 6 minutes. Stir througgh ggingger, cchilli and fihilli and fi sh sauce, then remove ppan from heat and set asidean from heat and set aside..

CClleaean and scale the snapper winand scale the snapper winggs, if necessaryy (this will most likel (this will most likelyy have been ddone byy the fi the fi shmongger, but check for aner, but check for anyy strayy scales and scrape them awa scales and scrape them awayy with aa tablespoon), then pat dr tablespoon), then pat dryy with paper towel. Coat with fl with paper towel. Coat with fl our, shakingg off anyy excess.

HeatHeat oil in a hot wok until surface seems to shimmer slioil in a hot wok until surface seems to shimmer sligghtlyy. Carefull. Carefullyy lower four lower four ssnapper winnapper winggs into oil and deep-frs into oil and deep-fryy for 4 minutes, then turn and fr for 4 minutes, then turn and fryy the other side. WWhen hen ggolden-brown on all sides, remove and drain on paper towel. Repeat with olden-brown on all sides, remove and drain on paper towel. Repeat with rremaininemainingg win winggs. Arrans. Arrangge wine winggs on a servins on a servingg platter platter..

BBrinringg tthe sauce back to the boil, addingg the lime jjuice to create a balanced fluice to create a balanced fl avour oof saltf saltyy, sweet, spic, sweet, spicyy and sour.

CCarefullarefullyy pour the sauce over the snapper winpour the sauce over the snapper winggs and serve immediatels and serve immediately.y.

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