Sushi salad with crispy chicken

Name: sushi salad with crispy chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g basmati rice; 300 g minced chicken natural; 2 tl wasabipasta; 1 medium sized egg; 50 g breadcrumbs; 1 liter peanut oil; 500 g winter carrot; 1 ready to eat mango; 2 el soy sauce; 125 g seaweed salad

Salad of basmati rice, minced chicken in a crispy layer of panko with wasabi, winter carrot, mango, soy sauce and seaweed.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Meanwhile, mix the chicken with the wasabi paste and form 3 balls per person with moist hands.
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.
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).
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.
Peel and grate the winter carrot with a coarse grater. Cut the mango into thin strips.
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.