I fell for the "chicken skin bacon" idea on Simplyrecipes heavily. Indian dishes almost never include chicken with skin on, so I always have chicken skin accumulating in my freezer. I frequently use them as the filling for Chinese yeast dumplings. Still they do tend to languish long in my freezer. Using them in wraps once crisped up with a dusting of salt and pepper proved to be an excellent idea. Caramelising them with a shallot in fish sauce was awesome. The recipe in RavenousCouple had suggested pork belly. That's something hard to come by in the Indian baazar and perhaps best avoided. But why not with chicken skin??? The recipe is an amalgamation of ideas from both above-mentioned sites. I used palm jaggery instead of the suggested sugar since its less cloyingly sweet and has more umami. The addition of fresh green chilli instead of pepper added a kick. We had it with a pickled greens, red rice and daal. A rounded meal!
Chicken skin from 1 whole chicken
1 shallot, minced
1/2-1 Tablespoon fish sauce
1/2 Tablespoon jaggery
6 large prawns with shell on, deveined
salt to taste
2 cloves garlic
1 green chilli, deseeded and minced finely
Clean the chicken skin thoroughly. Devein and clean the shrimps. Pat both dry. Marinate the chicken skin with the fish sauce, jaggery and minced shallot. Marinate the prawn with salt, green chilli. Rest for 10 minutes. In a hot griddle cook the skins. They tend to splutter so cover the griddle. Make sure that the skins are as flat as possible so they brown themselves. Flip them after 8-10 minutes. Cook them uncovered for another 10 minutes to brown the other side. Drain and keep warm. The pan should now have some rendered fat left over. In the same pan add the marinated prawns. The prawns should not take more than 5 minutes to cook. Flip them to cook both sides pink. Add the garlic. Cook for a couple of minutes to lightly cook the garlic. You can put the chicken skin pieces and prawns together at this point. I mounded them separately on the pickled greens.