Tien Ho's Turkey
Tien Ho says: "Since I don’t have the space in my little kitchen to roast a whole turkey and all the sides, I break it down and fry the cutlets. It’s a little extra work, but the result is really special."
Ingredients
For the turkey
- 12 turkey breasts boneless and skinless (2 per person)
- canola or rapeseed oil to deep-fry
For the fish sauce vinaigrette
- 750 ml fish sauce
- 500 ml water
- 375 g sugar
- 5 cloves of garlic finely chopped
- Juice of 4 limes
- 125 ml white wine vinegar
- 3 fresh Thai chillies finely chopped
For the flour mix
- 500 g plain flour
- 3 tbsp bicarbonate of soda
- 1 tbsp salt
- 1 tbsp pepper
For the egg wash
- 3 eggs
- 125 ml water
Instructions
- Start preparing the turkey the day before you want to serve it. First, make the fish sauce vinaigrette by combining all the ingredients. Slice the turkey breasts into 1cm strips and leave to marinate in the vinaigrette for 24 hours.
- When you are ready to cook (after the cornbread stuffing is in the oven, see below), combine the ingredients for the flour mix and put in a shallow bowl.
- Mix the ingredients for the egg wash together well in a separate bowl.
- Put the oil in a large pan, making sure it comes no higher than halfway up the pot. Heat to about 175°C (350°F).
- Remove the turkey from the marinade. Dredge the turkey first in flour, then egg wash and then flour again. Deep fry a few turkey strips at a time until they are dark golden brown. Let them rest on a rack or on kitchen towels.
- Serve hot.