This is a GREAT salad to take it light and easy. Have a relaxing night with this light salad.
Ingredients:
2 Chicken Breasts
1 Head of Romain Lettuce
1 Bunch of Green Onions
1/2 a Package of Wonton Papers
Rice Wine Vinegar
Sugar
Oil
Sesame Seeds
Directions:
Heat your fryer. While fryer is heating cut 1/2 of the package of wontons into either strips or squares. Fry up your wontons and set aside.
Place oil in the pan and cook your chicken. I like to brown both sides before I start cubing them. Make the cubes as large or as small as you would like. When the chicken is done cooking place in a bowl and set aside.
While chicken is cooking cut and/or tear your romaine lettuce and place in a large bowl. Chop your green onions and sprinkle over your lettuce. Shake on about 1/4 cup of sesame seeds and set bowl aside.
In a dressing shaker place equal amounts of rice vinegar, sugar and oil in and shake. Pepper it to taste.
Now you get to make your own plate. Place your lettuce on first, top with chicken, wontons and dressing. Enjoy your summer salad.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
July 7, 2011
July 5, 2011
Award-Winning Tuna Burgers
Take a break from beef patties and franks and try these not-for-the-boring, AWARD WINNING Tuna Burgers! Good tuna is a must (don't get chinsey) but the real secret is in all the toppings!
1 1/2 lbs tuna steak
1/4 cup diced green onion
2 tbsp soy sauce
1/2 cup of panko bread crumbs
2 tbsp black sesame seeds
salt & pepper to taste
1/2 cup of mayo (Kewpie Japanese mayo recommended)
1 tsp of prepared wasabi
1/4 head of cabbage
2 tbsps Sesame Dressing
Pickled ginger*
Spicy Chinese mustard
Mango chutney
4 brioche or ciabatta rolls
Sesame oil
*Pickled ginger can be substituted for fresh or ground ginger, just mix it in the ground tuna before forming patties.
1) Cut the steak(s) into chunks and pulse in the food processer until roughly ground. Add soy sauce, onions and salt & pepper. Form into 4 1 1/2 inch thick patties
2) Mix panko and sesame seeds in a shallow dish. Coat patties on both sides with panko mixture.
3) If grilling: Right before placing on the grill, coat patties with a bit of sesame oil.
If pan frying: Pour a 1/4 of sesame oil in a pan and place patties in, 1 or 2 at a time when oil is hot
For rare burgers, patties should need about 3 mins per side, 6 min per side for burgers cooked all the way through
4) Shed cabbage. Toss with sesame dressing. Set aside.
5) In a separate bowl, mix mayo and wasabi. Set aside.
6) Assemble burgers! Spread some of the wasabi mayo and/or hot mustard on one half of each roll, mango chutney on the other. Place a pattie on each roll and top with cabbage slaw and pickled ginger.
1 1/2 lbs tuna steak
1/4 cup diced green onion
2 tbsp soy sauce
1/2 cup of panko bread crumbs
2 tbsp black sesame seeds
salt & pepper to taste
1/2 cup of mayo (Kewpie Japanese mayo recommended)
1 tsp of prepared wasabi
1/4 head of cabbage
2 tbsps Sesame Dressing
Pickled ginger*
Spicy Chinese mustard
Mango chutney
4 brioche or ciabatta rolls
Sesame oil
*Pickled ginger can be substituted for fresh or ground ginger, just mix it in the ground tuna before forming patties.
1) Cut the steak(s) into chunks and pulse in the food processer until roughly ground. Add soy sauce, onions and salt & pepper. Form into 4 1 1/2 inch thick patties
2) Mix panko and sesame seeds in a shallow dish. Coat patties on both sides with panko mixture.
3) If grilling: Right before placing on the grill, coat patties with a bit of sesame oil.
If pan frying: Pour a 1/4 of sesame oil in a pan and place patties in, 1 or 2 at a time when oil is hot
For rare burgers, patties should need about 3 mins per side, 6 min per side for burgers cooked all the way through
4) Shed cabbage. Toss with sesame dressing. Set aside.
5) In a separate bowl, mix mayo and wasabi. Set aside.
6) Assemble burgers! Spread some of the wasabi mayo and/or hot mustard on one half of each roll, mango chutney on the other. Place a pattie on each roll and top with cabbage slaw and pickled ginger.
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