Ingredients
- 1 cup (200 g) frozen shelled edamame
- 4 chicken tenderloins
- ¼ cup (40 g) plain flour
- 1 egg, beaten lightly
- ½ cup (40 g) panko breadcrumbs
- 2 tbsps white sesame seeds
- ½ cup (125 ml) vegetable oil, to shallow-fry
- 60 g snow pea tendrils
- 60 g snow pea tendrils
- 2 baby cucumbers, sliced on the diagonal
- 2 green onions, sliced thinly lengthways
DRESSING
- ⅓ cup (100 g) Japanese mayonnaise
- 2 tbsps rice wine vinegar
- ½ tsp shichimi togarashi
Steps
01.
Cook edamame in a small saucepan of boiling water until tender; drain. Rinse under cold water; drain again.
02.
Lightly dust chicken in flour, shaking off any excess. Coat in egg, then breadcrumbs combined with sesame seeds.
03.
Place oil in a small heavy-based frying pan until a third full. Heat over medium-high heat until hot; cook chicken for 4 mins on each side or until golden and cooked through. Drain on paper towel. Cool; slice thickly.
04.
Make dressing.
05.
Divide chicken, snow pea tendrils, cucumber, edamame and green onion between bowls; season to taste.
06.
Drizzle salad with the dressing.
DRESSING
01.
Combine ingredients in a small bowl.
Photo: bauersyndication.com.au