Kwoklyn's Easy Midweek Recipe
Serves 4
A fun, festive spin on your ramen, inspired by the popular Japanese tradition of eating KFC at Christmas. Serves Two.
This recipe uses two pots of Kabuto Noodles Chicken Ramen.
What you'll need
2 pots of Kabuto Chicken Ramen
For the popcorn turkey:
200g turkey steak, cut into 1.5cm cubes
1 egg
A handful of Panko breadcrumbs (or regular breadcrumbs)
1tbsp ginger paste
1 tsp turmeric
1 tbsp soy
1 tsp chilli flakes
1/2 lime, juiced
2 tbsp cornflour
Vegetable or sunflower oil, for frying
To garnish
Sweet Chilli dipping sauce
A dash of soy sauce
Handful of fresh coriander
Spring onions, chopped
Preparation
Crack the egg into a bowl, mix with a fork, and set aside.
In another bowl, mix the cubed turkey with the ginger paste, turmeric, soy and chilli flakes. Squeeze over the lime and set aside for a few minutes.
Spread the breadcrumbs onto a large plate, and heat a saucepan with 2 - 3cm deep of oil on a medium heat until at a constant temperature.
Next, sprinkle the cornflour over the bowl of turkey, and mix thoroughly to coat. Taking one at a time, dip the cubes of turkey into the bowl of egg, shaking off any excess, then roll in the breadcrumbs until thoroughly and generously coated. Lay the breadcrumbed turkey around the outside of the plate, ready for the frying pan.
Once all the turkey has been coated, add one piece to the frying pan to test. Two minutes should be the perfect frying time to turn the outside golden and cook the turkey through - but check with your first piece and adjust timing or heat if required. Once happy, add all the turkey to the pan and leave to sizzle away for 2 minutes. Remove with a slotted spoon and leave to rest on a piece of kitchen towel.
Whilst the turkey is resting, boil a kettle and follow the instructions on your Kabuto pot to prepare the ramen. For a sharing platter, add both pots and the boiling water to one large bowl.
Once the ramen is ready, scatter the popcorn turkey bites on top. Drizzle over the sweet chilli sauce, a sprinkle of spring onions, and garnish with a handful of fresh coriander leaves. Serve with a small bowl of more of the sweet chilli sauce and a small bowl of soy for dipping.
