Remove middle bone from chicken wings to make a pocket for stuffing.
Sprinkle each wing with a little cornstarch.
Shell and devein shrimp; rinse.
Use a cleaver to chop shrimp and pork fat into small pieces.
Combine chopped pork fat and shrimp; mix well.
Chop mixture to a fine paste.
Combine marinade ingredients in a medium bowl.
Add shrimp mixture; mix well.
Let stand 10 minutes.
Divide shrimp mixture into 12 portions.
Place 1 portion in the pocket of each chicken wing.
Dip a teaspoon in water and smooth the filling.
Dip the filled end of the chicken wing into almonds to coat.
Heat oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower stuffed chicken wings into hot oil with a slotted metal spoon.
Deep-fry several at a time about 5 minutes until golden brown, turning once.
Remove from oil with slotted spoon; drain on paper towels.