Tempura Chicken Caesar Salad
Ingredients for 1 salad
NISSHIN SEIFUN TEMPURA BATTER MIX 10g (1tbsp)
Ice cold water 16g (1tbsp)
Chicken breast 45g (1.5oz)
Romaine lettuce 1/4 head
Caesar Dressing 1.5 oz
Black olives 15g
Orange 90g (3oz)
NISSHIN SEIFUN TEMPURA BATTER MIX 5g (1/2 tbsp)
Frying Oil as needed
salt as needed
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. Wash and cut romaine lettuce.
3. Cut chicken to 1/2 inch strips.
4. To evenly dust chicken with NISSHIN SEIFUN TEMPURA BATTER MIX, combine 1/2 tbsp of NISSHIN SEIFUN TEMPURA BATTER MIX and chicken in a plastic bag, add air and shake.
5. Dip chicken in tempura batter (made in step 1) to coat.
6. Fry chicken in 350 F oil till light gold.
7. Toss romaine lettuce with Caesar dressing and top with tempura chicken.
Buffalo Chicken Stuffed Celery Tempura
Ingredients for 1 appetizer
NISSHIN SEIFUN TEMPURA BATTER MIX 15g (1.5tbsp)
Ice cold water 24g (1.6tbsp)
Ingredient A
Blue cheese 30g (1oz)
Sour cream 60g (2oz)
Milk 1.5 Tbsp
Parsley minced 1/2 tbsp
Chicken breast 60g (2 oz)
Onion 15g (1/2 oz)
Buffalo chicken wing sauce 1 tbsp
Celery 1 stalk
NISSHIN SEIFUN TEMPURA BATTER MIX 5g (1/2 tbsp)
Frying Oil as needed
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. To make blue cheese dip combine ingredient A in a food processor and reserve.
3. In a food processor combine diced chicken with onion and buffalo wing sauce and pulse till chunky.
4. Cut celery to 3 inch sticks and spread with chicken.
5. Dust each celery with NISSHIN SEIFUN TEMPURA BATTER MIX.
6. Dip celery in tempura batter (made in step 1) to coat.
7. Fry celery in 350 F oil till light gold.
8. Serve with blue cheese dip made in step 2.
