$36.00GST-free
Size
6 WingsChicken wings boned out by hand and stuffed with South Australian southern rock lobster and Japanese scallop. The skin crisps, the filling stays sweet, and the whole thing eats in about three bites.
Boning a wing without tearing the skin is fiddly work and there is no machine for it — every one of these is done by hand. What you get for it is a wing you can eat straight through, with no bone to negotiate and a filling that is genuinely lobster and scallop rather than mince with a name.
Why Choose Them?
How To Cook Them:
The One Rule:
Do not rush the heat. Too hot and the skin colours before the filling is through; medium heat and a little patience gets both right.
Storage:
Keep frozen at -18°C. Cook from frozen. Do not refreeze once thawed.
Allergen:
Contains crustaceans and molluscs.
A chicken wing with a lobster inside it. Order now.
手工去骨鸡翅，填入 南澳南岩龙虾肉与日本扇贝肉。外皮酥脆，内馅鲜甜，三口左右就能吃完一只。
去骨而不弄破鸡皮是件麻烦事，而且没有机器能代劳 — 每一只都是师傅亲手处理的。换来的是一只可以一口咬到底的鸡翅：没有骨头要绕，馅料也是货真价实的龙虾与扇贝，而不是取了个名字的鱼浆。
为什么选择它？
加热方式：
唯一的诀窍：
火别急。温度太高，皮先上色而内馅还没熟透；中火加一点耐心，两边才都对。
保存方式：
请于 -18°C 冷冻保存，冷冻直接烹调。解冻后请勿再次冷冻。
过敏原提示：
含甲壳类、软体动物。
一只里面藏着龙虾的鸡翅。立即订购。