Roasted “Char Siew” Turkey Breast with Egg Crepes and Brown Hoisin Dressing
Serves 4 EASY
Who says turkey is just for Christmas? Here’s a lovely way to enjoy this big bird —marinated in char siew sauce a la Peking duck.
For the roasted “char siew’’ turkey breast
500g turkey breast
10 pieces egg crepes, store-bought Half a cucumber, julienned
2 stalks spring onion, julienned 100g ginger, julienned and fried till
100g roasted cashew nuts,
Micro cress, for garnish
For the marinade
5 cloves garlic
100g old ginger
4 tbsp Double Pagoda Ginger Oil 100g oyster sauce
2 tbsp peanut butter sauce
100g hoisin sauce
2 tbsp dark soy sauce
2 tbsp soy sauce
2 tbsp sugar
Salt, to taste
For the dressing
200g hoisin sauce
1 tbsp dark soy sauce
2 to 3 slices ginger, julienned 2 tbsp Double Pagoda Ginger Oil 20g wolfberries
Sugar, to taste
2 tbsp water
1. Preheat oven to 180ºC.
2. Prepare the marinade. Combine all the ingredients in a large mixing bowl and mix well. Marinate turkey breast for at least 2 hrs before cooking.
3. Place marinated turkey on a baking tray and roast for 25 to 30 mins, until cooked. The juices should run clear when pierced with a skewer. Let turkey rest for 5 to 8 mins before slicing.
4. Prepare the dressing. Combine all the ingredients in a mixing bowl and mix well. Set aside till ready to use.
5. Serve sliced turkey breast with egg crepes and condiments.
Roasted Char Siew” Turkey Breast with Egg Crepes and Brown Hoisin Dressing