Ingredients:

• 1/4 cup of La Cima Hearts of Palm (chopped)
• 12 large chicken wings
• 1/4 cup of chopped scallions
• 1 bunch thai basil
• 1/4 cup of shrimp, finely chopped and raw
• 1/4 cup of chopped cilantro
• 2 oz of mushrooms
• 1 pound pork shoulder
• Salt and black pepper
• Fish sauce, to taste
• 11/2 cups of all-purpose flour
• Oil

Preparation:

Preheat your oven to 350°F. Place the mushrooms in a bowl and cover them with boiling water for 5 minutes. Drain off the liquid and discard.

Remove the drumette of the wings, open the middle arm to remove bones, leaving the wing tip intact; put aside. Ask your butcher to do that for you.

In a bowl, mix the scallions, basil, Hearts of Palm, shrimp, cilantro, mushrooms and pork, and season with the fish sauce, salt and pepper. Transfer mixture to a piping bag.

Stuff the chicken wings with the mixture.

Place the chicken wings on a rimmed baking sheet and bake them for 15 minutes.

Season the dredging flour with pepper, and then add to the wings. Place the wings in the fridge to chill for 5 minutes.

Fry the wings for 5 minutes and enjoy!