Wasabi Waterchestnuts
Ingredients :
Wasabi Sauce (500gm)
210gm Wasabi Powder
150gm Milk Powder
110gm Mayonnaise
60gm Sugar
10 Lime
10gm Wasabi Paste
Mix all the ingredients together.
Wasabi Waterchestnuts (1 Portion)
100gm Water Chestnuts
20gm Corn Flour
50 ML Oil refines
1gm Salt
15 ML Water
30gm Wasabi Sauce
5 gm Mango Salsa
1gm Fresh Coriander
1gm Lollo Rosso
Method:
n Heat up oil
n Coat the waterchestnuts with corn flour,salt and water and deep fry.
n Heat the wasabi sauce and add some water.
n Add the waterchestnuts and toss it.
n Place the lollo rosso leaves on a plate and place the wasabi coated waterchestnuts on it.
n Place the mango salsa on top and garnish it with a coriander sprig.
Wasabi Sauce (500gm)
210gm Wasabi Powder
150gm Milk Powder
110gm Mayonnaise
60gm Sugar
10 Lime
10gm Wasabi Paste
Mix all the ingredients together.
Wasabi Waterchestnuts (1 Portion)
100gm Water Chestnuts
20gm Corn Flour
50 ML Oil refines
1gm Salt
15 ML Water
30gm Wasabi Sauce
5 gm Mango Salsa
1gm Fresh Coriander
1gm Lollo Rosso
Method:
n Heat up oil
n Coat the waterchestnuts with corn flour,salt and water and deep fry.
n Heat the wasabi sauce and add some water.
n Add the waterchestnuts and toss it.
n Place the lollo rosso leaves on a plate and place the wasabi coated waterchestnuts on it.
n Place the mango salsa on top and garnish it with a coriander sprig.
