• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

January 2, 2018

Radish sandwich – fried

Radish sandwich – fried

Print this recipe
Persons
5
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!
© 2021 Copyright Dans la lune

235

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Vegetables

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chinese knot Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Salmon Roll – Maki Sushi February 23, 2021
  • Strawberry Butter February 23, 2021
  • Salmon Donburi Rice Bowl February 6, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Langues de Chat Biscuits February 19, 2019
  • Japanese fluffy white bread loaf – Shokupan February 15, 2020
  • Dans la lune Yes, as long as it will harden in the freezer enou
  • Aarya Can we make it with homemade chocolate spread
  • Karen Thank you for your reply. I tried the recipe but k
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2021 DANS LA LUNE - Template by Bloom