Radish sandwich – fried

Ingredients

• 1 black spanish radish ("radis noir" or alternatively daikon) - slice into 2 to 3 mm
• 25g fresh ginger - finely chopped
• 3 garlic cloves - finely chopped
• 150g kanikama/crab stick - chopped
• 450g skinless chicken breasts - finely chopped
• 1 lemongrass - finely chopped

- Ingredient A -
• 1 tbsp mayonnaise
• 1 tsp fine salt
• 1 tbsp white wine
• 1 egg
• 1 tsp garlic powder
• 1/2 tsp sugar
• 1/2 tsp ginger powder

For the coating
• 1 egg - mix with 2 tbsp milk
• some of panko/ bread crumbs
• some of flour

Instructions

• 1. In a skillet, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add lemongrass and fry for another 2 to 3 min until wilted. Let it cool and set aside.
• 2. In a large bowl, add the lemongrass mix from step #1, kanikama, chicken and mix them well. Add all the ingredient A and mix. Season to taste.
• 3. Dust radish with flour and place about 2 tbsp chicken filling on a floured slice of radish, and spread. Cover with another slice of radish on top and press firmly down to make a sandwich.
• 4. Dredge in flour, taking care to coat all sides and shake off any excess.
• 5. Dip in beaten egg and coat with breadcrumbs.
• 6. Place them into the oil, in batches, and deep-fry until nicely browned on all sides. Remove from the oil and drain on paper towels.
• Serve hot!

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