26 April 2022
TiNDLE LOTUS LEAF BAO
TiNDLE LOTUS LEAF BAO
INGREDIENTS
TiNDLE:
- 10 pieces TiNDLE Thy, cut in half
DRY DREDGE:
- 1 cup all purpose flour
- 4.5 grams baking powder
- 57 grams cornstarch
- 4.5 grams salt
- 4.5 grams pepper
- 4.5 grams paprika
- 2.25 grams cayenne
SWEET AND SOUR SAUCE:
- 1 oz. Gochujang paste
- 1 oz. agave nectar
- 2 oz. brown sugar
- 2 oz. soy sauce
- 3 cloves garlic, minced
- 1 oz. grape seed oil
- 1 oz. sesame oil
Combine in a saucepan, boil and cool.
LIME DRESSING:
- 1/3 cup fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon sesame oil
- 1” ginger, minced
- 1 clove garlic, minced
- 2/3 cup grapeseed oil
- 1 shallot, minced
Combine all ingredients in blender and blend on high until smooth.
Method
- Cut TiNDLE Thy in half, to form nuggets.
- Dredge the TiNDLE nuggets in the flour mix, shake off excess and coat in the seasoned coconut yogurt batter, then place back in the flour mix.
- Fry breaded nuggets in 375˚ grapeseed oil until golden brown and crispy.
- Meanwhile steam lotus leaf buns 7-9 minutes until cooked and tender.
- Make sweet and sour sauce; bring all ingredients to a boil and cool. Brush lotus leaf bun with sauce and coat fried TiNDLE in sauce.
- Toss julienne vegetables with lime dressing.
- Place TiNDLE chicken nugget into seasoned bun, top with seasoned slaw and cucumber slices.
Wrap in grease proof paper and serve.
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