SERVES 4

1. Bend the Chicken Wings back against the joint and use a small sharp knife to cut around the top of the bone that attaches the wing to the Chickens body. With the knife, scrape the meat and skin down the bone so that you can break the bone free at the joint.

2. Ease the skin down the joint and detach from the flesh and bone. Scrape off the flesh and skin from the rest of the bones. Remove the bones at the joint leaving the end section.

3. Chop up the removed Chicken flesh and make it up to 175g with the minced pork. Place the meat in a bowl and mix in the prawns and spring onions. Use the mix to stuff the chicken wings that still have the skin attached.

4. Use a pestle and mortar to pound together the coriander roots and garlic, then stir in the fish sauce and black pepper. Pour this over the stuffed wings and put aside for 30 minutes. Heat the oil to 180?C. Toss the chicken wings in the rice flour and fry for 3 - 4 minutes or until golden. Garnish with lettuce leaves.