Phil Vickery's Spicy Crisp Turkey with Garlic & Parsley Mayo

Method

Simple but very tasty dish to prepare and cook. Make sure you coat the turkey really well in the flour and fry in small batches so you keep the oil hot. This will ensure that that each batch will be crispy. I sometimes serve this in small silicone paper cones, but of fun really.

 

METHOD

Place the turkey breast onto a large piece of cling film and wet with a little water (this will help the meat to spread thinner when pressed)

Cover with a second piece of film.

Using a rolling pin, gently flatten the turkey carefully until you get to about 2mm thick, so you almost see through the meat.

Carefully lift the cling film off and lift the meat off, don’t worry if it tears.

Place on a chopping board and finely slice or shred the meat.

Place the nam pla, pepper, chilli, sesame seeds into a bowl and mix well.

Add the turkey and coat well.

Add then flour and coat the spiced meat really well.

Heat vegetable oil to 185C.

Place the meat into a small sieve and dust off the excess flour.

Fry in small batches for a minute or two.

Place on kitchen paper and sprinkle with a little salt.

Mix all the ingredients for the dip together well.

Serve with the hot turkey.

 

Ingredients

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

  • 450g thin cut turkey breast

  • 1 tbsp Nam Pla (check if gluten free) if not use Tamari

  • 2 pinches ground pepper

  • 1 pinch dried chilli

  • 1 tbsp sesame seeds

  • 200g tapioca flour or arrowroot or cornflour

  • 6 tbsp GF mayonnaise

  • 2 cloves garlic, crushed

  • 4 tbsp chopped flat parsley

  • cracked black pepper