Crispy Baby Bok Choy With Wasabi-Ginger Sauce

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!

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