ANDY RICKER POK POK RECIPES

Steps:

• In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
• Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
• In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
• In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Steps:

• In a small saucepan, combine the water with the sugar. Bring to a simmer and cook over moderate heat until the sugar dissolves, about 1 minute. Transfer the sugar syrup to a small bowl and let stand until cool, about 20 minutes.
• In a large pitcher, mix the coconut milk with the lime juice and sugar syrup. Pour in the vodka. Fill the pitcher with ice and stir until the mixture is chilled. Pour the mixture into martini glasses, sprinkle with the lime zest and serve.