Tempura Shanghai

Tempura Shanghai

Nov. 24, 2010 | Food Management

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Ingredients & Directions
6 1/3 1 1/4 1/4 1/4 1/4 1/4 1	Ea. 5590 Tempura Breast Boneless Wings C. Orange Ginger sauce (prepared) Tbsp. Rice wine vinegar C. Watermelon (diced) 1 thin slice for garnish C. Cantaloupe (diced) C. Golden pineapple (diced) C. Red seedless grapes (cut in half) C. Mandarin orange tsp. Fresh mint (minced)
Method Heat chicken per specifications and skewer 3 boneless wings per wooden skewer. Whisk together the prepared orange ginger sauce and rice wine vinegar. In a bowl toss together all the fruit, mint & drizzle with the sauce (saving 2 Tbsp.) to glaze the Tempura chunks. Note: Make your own fruit salad using seasonal fruit as a base for this dish.