Turkey Tempura on Skewer

Have fun preparing this mushroom dish!

For the dough, mix flour cornstarch flour with salt and water until smooth, rest at least 1 hour. Cut turkey breast into cubes about 2 x 2cm, mix with soy sauce and marinate in the refrigerator. Cut unpeeled zucchini into slices, cut oyster mushrooms and mango into 2 x 2cm pieces.

Cut mango into pieces, roll in coconut. Season zucchini and oyster mushrooms with salt. Season turkey only slightly with salt. Thread zucchini, mango, turkey and oyster mushrooms alternately onto wooden skewers. Turn wooden skewers in flour to the other side, shake well, dip individually in the tempura batter, drain and fry in sufficiently hot oil (approx. 180 °C ) for 3 to 4 min. until crispy. Drain on a roasting rack.

For the sauce, stir 1 tbsp. cooled orange juice with cornflour. Cut orange peel into very small pieces and boil with orange juice. Quickly mix in the maizena, let it bubble up and cool. Fry the sesame seeds in a frying pan. Chop ginger and stir everything into orange sauce along with chopped chili and cilantro. Arrange in bowl and garnish with lemongrass.

Heat 1 tbsp oil in a wok. Mix eggs and season with salt and pepper. Pour egg mixture into hot oil and toast over fairly high heat, pushing egg mixture that has set on edges toward center. Cool the finished omelet on a plate and cut into narrow strips. Heat the remaining oil in a wok

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