Surf & Turf with an Asian-Style Twist
with quick-pickled cucumber & chili mayo
Surf & turf combineert iets van de zee (surf) met iets van de aarde (turf). Dit gerecht is zeer bekend in onder andere Amerika, Canada en Australië.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Garlic
½ bunch
Scallions
½ piece
[Persian] cucumber
25 g
Mayonnaise
(Contains Mustard, Egg)
100 g
Chicken fillets
25 g
Panko breadcrumbs
(Contains Wheat)
75 g
Jasmine rice
90 g
Pre-cut mushroom mix
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
½ sachet(s)
Sweet chili sauce
80 g
Shrimp
(Contains Crustaceans)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
1 tablespoon
Sugar
2 tablespoon
Sunflower oil
1.5 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and boil 250ml of water per person in a lidded pan for the rice. Crush or mince the garlic and separate the white part of the scallions from the greens. Cut the white part into 2 - 3cm chunks, then finely chop the greens and set aside. Halve the cucumber lengthways and use a teaspoon to scoop out the seeds, then chop into thin crescents.
Add 1/2 tbsp mayonnaise per person to a bowl and season with salt and pepper. Pour the panko breadcrumbs onto a deep plate. Coat the chicken fillets with mayonnaise and then dip into the panko, making sure they are evenly coated. Boil the rice for 12 - 15 minutes, covered, then drain if necessary and stir in (per person) 1 tbsp white wine vinegar and 1/2 tbsp sugar. Set aside until serving, covered.
In an oven dish, make the marinade by mixing the garlic with 1/2 tbsp per person each of sunflower oil and sweet chili sauce. Add the shrimp to the oven dish and combine with the marinade, then bake in the oven for 8 - 10 minutes or until the shrimp are cooked. In a salad bowl, combine 1/2 tbsp per person each of white wine vinegar and sugar, then add the cucumber, toss well to combine and set aside. Stir the cucumber every so often.
Cover the base of a frying pan with 1 tbsp of sunflower oil per person, and place over high heat. When the oil is hot, carefully fry the chicken for 3 - 4 minutes on each side until golden-brown and cooked through. Use a slotted spoon to remove the chicken from the pan, then set aside on a plate lined with kitchen paper to absorb any excess oil.
Heat 1/2 tbsp sunflower oil per person in another frying pan over medium-high heat and fry the white part of the scallion with the mushrooms for 6 - 8 minutes. Add the East Asian-style sauce to the pan, reduce the heat and allow to cook gently over low heat until serving. In a small bowl, mix the rest of the sweet chili sauce with the rest of the mayonnaise.
Serve the cucumber, fried mushrooms, shrimp, crunchy chicken and rice in separate bowls. Garnish the shrimp with a third of the scallion greens. Pour the soy sauce over the rice and garnish with the gomashio and remaining scallions. Serve the crispy chicken with the chili mayonnaise.