Peel and roughly chop the ginger, garlic and shallots. Chop the lemongrass into small pieces, wash and chop the coriander, de-seed the red chillies and cut into pieces. Place all of these into a food processor with the fish sauce, palm sugar, lime leaves, soy sauce, lime juice and sunflower oil. Then blend together to make a paste.
Prepare the chicken wings by cutting off the wing tip and discarding, then coat the wings with the marinade and leave for as long as possible, preferably overnight.
Cook on the grill or BBQ for 10 minutes, or bake in the oven for 20 minutes on 180'C turning regularly.
Slice the spring onions finely on an angle.
Place the wings in a bowl and garnish with peanuts and spring onions.
«This marinade also works well as a sauce, just add some chicken stock to give it a thinner consistency. »