TWICE-COOKED TURKEY WITH SAMBAL

The second non-traditional turkey recipe I wanted to share is this twice-cooked turkey with sambal. This is probably my favorite among all (probably because of the sambal too). Sambal is a red chili paste that is commonly seen as condiments in many dishes in Southeast Asia.

The turkey is deep-fried and then baked in the oven. Love that crunchiness 🙂 Dip it into the sambal and forget about everything else (at least I did).

TWICE-COOKED TURKEY WITH SAMBAL

Servings 2 servings

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Ingredients

  

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• 1 lb (500 g)boneless Turkey breast (you can use the bone-in turkey parts too)
• ½ tsp yellow mustard
• Salt and Pepper to season
• 3.5 oz (100 g) breadcrumbs
• 2 eggs (beaten)
• Vegetable/Peanut oil for deep frying

For sambal:

• 1 large tomato (diced)
• About 3 oz dried red chili (take off stems but leave the chilis intact, soaked in warm water)
• 1 tsp dried shrimp paste
• Salt and Sugar to taste
• Juice of 1 lime
• 2 Tbsp oil

Instructions

 

Preparing the sambal:

• Heat oil in a wok/pan. Saute tomato and chili until they are soft
• Add in the dried shrimp paste. Season with salt and sugar. It supposed to taste more at a sweet side
• Remove from heat. Pour into the blender and pulse few times. Add in the lime juice. You can still see some chili seeds in the final product and that's the way it supposed to be. I like rustic-looking sambal 🙂

Preparing the turkey:

• Marinate the breast with mustard, salt and pepper for at least one hour
• Heat oil in a fryer for deep frying. Prepare two shallow trays, one for breadcrumbs and one for egg wash. Dip the breast into the egg wash and then the breadcrumbs. Fry until golden brown. Repeat with the rest of the meat
• Preheat the oven to 375 F. Bake for about 15-20 minutes, turn them once throughout the baking

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