Fried Mozzarella with Mango Salad
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·
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Servings:
4
Ingredients
60
15.0
g
shallots
1
0.25
clove
garlic
4
1.0
spring onions
50
12.5
g
capers
2
0.5
tbsp
white wine vinegar
6
1.5
tbsp
olive oil
25
6.25
g
ginger
75
18.75
g
peanuts (roasted, unsalted)
400
100.0
g
vine tomatoes
2
0.5
mangoes
375
93.75
g
mozzarella
12
3.0
slices
sandwich bread
4
1.0
eggs
12
3.0
large basil leaves
None
orange juice
None
salt
None
pepper
None
sugar
None
breadcrumbs
Preparation
60
15.0
g shallots
1
0.25
clove garlic
4
1.0
spring onions
50
12.5
g capers
2
0.5
tbsp white wine vinegar
6
1.5
tbsp olive oil
None
orange juice
25
6.25
g ginger
75
18.75
g peanuts (roasted, unsalted)
None
salt
None
pepper
None
sugar
Finely
dice
the
shallots,
chop
the
garlic
and
slice
the
spring
onions
into
thin
rings.
Purée
the
ginger
and
peanuts.
Mix
everything
together
and
season
with
salt,
pepper
and
sugar.
400
100.0
g vine tomatoes
Wash
the
tomatoes,
cut
out
the
stems
and
slice
thinly.
Arrange
in
a
shallow
dish
and
drizzle
with
⅓
of
the
vinaigrette.
2
0.5
mangoes
Peel
the
mangoes
and
slice
the
flesh
thinly
from
the
stone.
375
93.75
g mozzarella
12
3.0
slices sandwich bread
Remove
the
crusts
from
the
bread.
Slice
the
mozzarella
thinly,
season
lightly
with
salt
and
arrange
on
4
slices
of
bread.
Cover
with
the
remaining
4
slices
and
press
together
gently.
Cut
diagonally
in
half.
4
1.0
eggs
None
breadcrumbs
Lightly
beat
the
eggs.
Dip
the
sandwiches
first
in
the
egg,
then
in
the
breadcrumbs,
making
sure
the
cut
edges
are
thoroughly
coated.
12
3.0
large basil leaves
mango
marinated tomatoes
Mix
the
mango
and
basil
with
the
tomatoes
and
remaining
vinaigrette,
season
lightly
with
salt
and
pepper
and
divide
between
plates.
breaded sandwiches
Heat
oil
in
a
pan
and
fry
the
sandwiches
in
2-3
batches
until
golden.
Drain
briefly
on
kitchen
paper
and
serve
immediately
alongside
the
salad.