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Thomas Smith
Sushi salad with crispy chicken
Salad of basmati rice, minced chicken in a crispy layer of panko with wasabi, winter carrot, mango, soy sauce and seaweed.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, mix the chicken with the wasabi paste and form 3 balls per person with moist hands.
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Break the egg over a bowl and beat with a fork. Do the in another bowl. Roll the chicken balls successively through the egg and the panko.
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Heat the oil in a pan to 180 ° C (the oil is hot enough when a piece of bread starts to fizz immediately when it goes into the oil).
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Fry the balls for about 3 minutes or until they are light golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
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Peel and grate the winter carrot with a coarse grater. Cut the mango into thin strips.
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Mix the rice and winter carrot with the soy sauce. Spread over deep plates and divide the mango, seaweed salad and fried chicken balls over it.
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Nutrition
690Calories
Sodium37% DV880mg
Fat38% DV25g
Protein46% DV23g
Carbs30% DV89g
Fiber28% DV7g
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