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TiNDLE LOTUS LEAF BAO

TiNDLE LOTUS LEAF BAO

INGREDIENTS

TiNDLE:

  • 10 pieces TiNDLE Thy, cut in half

DRY DREDGE:

  • 1 cup all purpose flour
  • 4.5 grams baking powder
  • 57 grams cornstarch
  • 4.5 grams salt
  • 4.5 grams pepper
  • 4.5 grams paprika
  • 2.25 grams cayenne

SWEET AND SOUR SAUCE:

  • 1 oz. Gochujang paste
  • 1 oz. agave nectar
  • 2 oz. brown sugar
  • 2 oz. soy sauce
  • 3 cloves garlic, minced
  • 1 oz. grape seed oil
  • 1 oz. sesame oil

Combine in a saucepan, boil and cool.

LIME DRESSING:

  • 1/3 cup fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sesame oil
  • 1” ginger, minced
  • 1 clove garlic, minced
  • 2/3 cup grapeseed oil
  • 1 shallot, minced

Combine all ingredients in blender and blend on high until smooth.

Method

  1. Cut TiNDLE Thy in half, to form nuggets.
  2. Dredge the TiNDLE nuggets in the flour mix, shake off excess and coat in the seasoned coconut yogurt batter, then place back in the flour mix.
  3. Fry breaded nuggets in 375˚ grapeseed oil until golden brown and crispy.
  4. Meanwhile steam lotus leaf buns 7-9 minutes until cooked and tender.
  5. Make sweet and sour sauce; bring all ingredients to a boil and cool. Brush lotus leaf bun with sauce and coat fried TiNDLE in sauce.
  6. Toss julienne vegetables with lime dressing.
  7. Place TiNDLE chicken nugget into seasoned bun, top with seasoned slaw and cucumber slices.

Wrap in grease proof paper and serve.

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