Making the Parmesan Crisps
Shallow Frying Asian Chicken Bundles
Jr. Chef teamwork
Our Jr. Chef's did a superb job yesterday feeding the masses and having fun while doing so! Kudo's to Chef Carolyn at East Bay Restaurant Supply for ensuring everyone felt comfortable and welcome. As promised, here are the 2 recipes we prepared - quick, easy and tasty and a few pictures of the day.
Basil & Parmesan Wafers
Combine 2 Tbsp of grated parmesan cheese with 2 tsp. shredded basil. Place on a baking tray lined with non-stick baking paper and spread the mixture to form a flat disk. Bake in a preheated 400◦ oven for 5 minutes. Cool on the tray.
Crispy Rice Paper Chicken Parcels
Ingredients
½ tsp cracked black pepper
½ tsp sea salt flakes
¼ cup sesame seeds
1 tsp chili flakes
2 x 7oz. chicken breasts, sliced
8 rice paper rounds
8 sprigs cilantro
1 Tbsp hoisin sauce
Vegetable oil for shallow frying
Sweet chili sauce to serve
Directions
Place pepper, salt, sesame seeds and chili in bowl and mix to combine. Sprinkle over chicken and set aside.
2. Dip each rice paper round in a bowl of warm water until soft. Place on a clean tea towel and pat dry. Place s sprig of cilantro in center of each sheet, top with chicken and ½ tsp hoisin sauce. Fold rice paper over chicken to enclose completely.
Heat enough oil for shallow frying in a frying pan over medium heat. Add parcels in batches and fry 2-3 minutes on each side or until golden and cooked through. Drain on paper towels and serve warm with sweet chili sauce.
Combine 2 Tbsp of grated parmesan cheese with 2 tsp. shredded basil. Place on a baking tray lined with non-stick baking paper and spread the mixture to form a flat disk. Bake in a preheated 400◦ oven for 5 minutes. Cool on the tray.
Crispy Rice Paper Chicken Parcels
Ingredients
½ tsp cracked black pepper
½ tsp sea salt flakes
¼ cup sesame seeds
1 tsp chili flakes
2 x 7oz. chicken breasts, sliced
8 rice paper rounds
8 sprigs cilantro
1 Tbsp hoisin sauce
Vegetable oil for shallow frying
Sweet chili sauce to serve
Directions
Place pepper, salt, sesame seeds and chili in bowl and mix to combine. Sprinkle over chicken and set aside.
2. Dip each rice paper round in a bowl of warm water until soft. Place on a clean tea towel and pat dry. Place s sprig of cilantro in center of each sheet, top with chicken and ½ tsp hoisin sauce. Fold rice paper over chicken to enclose completely.
Heat enough oil for shallow frying in a frying pan over medium heat. Add parcels in batches and fry 2-3 minutes on each side or until golden and cooked through. Drain on paper towels and serve warm with sweet chili sauce.
