Wasabi Pea Crusted Chicken Food

TUNA CRUSTED W/WASABI PEAS

Steps:

• Cut each steak in half. Wash and dry them well and wrap in plastic wrap tightly. Place in freezer for about 45 minutes.
• Mix the egg and milk together.
• Crush the peas with a mortar and pestle until they have the consistency of coarse salt. (I used a rolling pen and rolled it over the peas in a plastic bag.).
• Unwrap each piece of tuna. Coat it in the flour, then dip in egg/milk mixture, then roll in the crushed peas. Place on a plate and allow to rest for 10 minutes.
• Preheat a heavy cast iron frying pan on low heat. After the 10 minute resting period of the tuna, add 3 tablespoons of oil and turn the pan to high heat. Allow to heat about a minute then add the tuna.
• With heat on high, saute tuna 1 minute on each side, including the sides.
• Serve immediately.

CHICKEN WITH CRUSHED HARISSA CHICKPEAS

Steps:

• Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
• Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
• Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
• Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.

SEARED WASABI PEA & SESAME CRUSTED YELLOW FIN TUNA - AHI

Steps:

• Crush wasabi peas in bag.
• Add sesame seeds, sea salt, and black pepper. mix together.
• Cut Ahi tuna into 1" thick strips.
• mix both oils in small bowl.
• Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
• Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare.
• Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.

WASABI CRUSTED CHICKEN

Steps:

• Combine panko, wasabi powder, salt, and pepper in large shallow dish.
• Place eggs in pie dish.
• Dip chicken, 1 breast at a time, in egg, then in panko mixture.
• Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
• Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
• Transfer to platter.
• Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
• Drizzle sauce over chicken.
• Sprinkle with sliced green onions and serve.

WASABI CRUSTED CHICKEN BREASTS

Steps:

• Combine breadcrumbs, wasabi powder, salt, and pepper.
• Place beaten eggs in pie dish.
• Dip chicken in egg, then in breadcrumb mixture.
• Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
• Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
• Transfer to platter.
• Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet and bring to boil.
• Scrape up browned bits.
• Drizzle sauce over chicken.
• Sprinkle with sliced green onions and serve.

WASABI PEA CHICKEN

Steps:

• Spread the chicken thighs open. Brush both sides of the chicken thighs with olive oil.
• Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. (Always taste them first for saltiness and spiciness; you may need more salt or wasabi powder if they're bland.).
• Dip one side of the chicken thighs into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken thigh. Set aside and continue with the remaining chicken thighs.
• In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium.
• Place the chicken thighs in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes. Turn and lightly brown the other side. Lift the edge of each piece carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the thighs and continue to cook until the chicken is medium rare, about 4 minutes.
• Remove to a paper towel-lined plate to drain briefly.
• Place chicken into a baking dish and bake on 375 degrees for 12 to 15 minutes.

WASABI CRUSTED SHRIMPS WITH GINGER DIP

Steps:

• Grind wasabi peas into powder with apinch of salt in a coffee grinder or food processor.
• Sprinkle salt over shrimps.
• Whisk egg white with a pinch of salt until foamy.
• Add shrimp and toss to coat.
• Hold shrimp by the tails and dip into ground wasabi peas to coat the shrimp.
• Season with salt and pepper.
• Heat half the oil in a skillet over medium high heat.
• Add half of shrimp and fry for 1 to 2 minutes per side until coating is crisy and shrimp are curled.
• Repeat with remaining oil and shrimp.
• Serve hot or cold with ginger dip.
• Ginger Dip:.
• Combine pickled ginger, mayonnaise, green onions, lemon juice and soy sauce in a small bowl.
• Serve with shrimps.

CRUNCHY WASABI SALMON WITH LIME

Steps:

• Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
• Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

WASABI-CRUSTED CHICKEN BREASTS

Steps:

• Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.