~ 1 whole chicken skin ( remove fat, split to few pieces if cannot keep in one whole piece)
~ 200g fish paste
~ 100g minced chicken
~ 20 prawns ( roughly minced)
Mix fish paste, minced chicken and prawn paste ( alternately can add sotong paste) together and add seasoning (2 tsp sugar, 1 Tbsp hua diao wine, 1/2 tsp salt, 1/2 tsp 5 spices powder, white pepper, 2 tsp corn flour)
Spread the chicken skin on baking tray, apply the mixed paste mixture on it, abt 3-5mm thick. using the back of a spoon spreading the paste from inside to outward, prevent the skin from shrinking back. Wet the spoon with water when becomes too sticky. Bake in oven at 130 degree for 7-8 mins.( This is to set the shape of the skin, preventing from shrinkage during frying.
Cover with cling film and keep in fridge overnight.
Before deep fry, pat the skin with kitchen towel. Deep fry on a shallow pan for around 10 mins or till the skin crisp and golden brown.
Cut and trim to square pieces to serve.
Note: The traditional way, the skin is spread on a bamboo net and pinned on edges with toothpick to hang dry. After applying the paste, then deep fry together with bamboo netting so that the skin is stretched without shrinking back. I dun hv the bamboo netting, that is why i prebake to stabilize it's shape.
During frying, oil may splash. use a shield when necessary.