Crispy Baby Bok Choy with Wasabi-Ginger Sauce - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crispy Baby Bok Choy with Wasabi-Ginger Sauce

    processing...

    NEWSLETTERS

    Crispy Baby Bok Choy with Wasabi-Ginger Sauce
    Getty Images
    CHONGQING, CHINA - NOVEMBER 21: (CHINA OUT) Water cabbages flourish on the Hongyan Reservior polluted by sewage discharge on November 21, 2007 in Chongqing Municipality, China. The Chinese government are highlighting the priority of environment protection, as increased pollution has been the cost of the country's rapid economic growth. The country has set goals in its 11th Five-Year Plan to reduce energy consumption per unit of GDP (gross domestic product) by 20 percent and major pollutant discharges by 10 percent by 2010. (Photo by China Photos/Getty Images)

    1 Cup All Purpose Flour
    ½ Cup Cornstarch
    1 tsp. Salt
    1 Cup Cold Water
    1 Egg
    3 Baby Bok Choy Cabbage Heads-cut into quarters
    1 ½ Cups Panko Bread Crumbs
    3/4 Cup Mayonnaise
    2 Tbsp. Prepared Wasabi or 1 Tbsp. Wasabi Powder
    2 tsp. Lime Zest-finely chopped
    2 tsp. Lime Juice
    2 tsp. Fresh Ginger or Pickled Ginger-finely chopped
    Vegetable Oil for Frying
    Salt and Black Pepper to taste

    Sift together into a bowl the first measure of flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water, egg, and vegetable oil. Add the liquid to the dry ingredients, whisk until smooth. The batter should be a similar thickness to pancake batter. If too thick, add more water, if too thin, add more flour. Reserve.

    Prepare the sauce by whisking together the mayonnaise, wasabi, lime zest, lime juice, and ginger. Season to taste with salt and pepper. Reserve.

    Heat a deep fryer with vegetable oil to 350ºf. Dredge each cabbage wedge into the batter. Let excess batter drip off and carefully dredge each wedge in the panko crumbs, coating both sides evenly, gently pressing to adhere the crumbs. Fry only 4- wedges at a time until a medium golden color. Drain on paper towels and season with salt and pepper if desired. Serve with the sauce. Enjoy!