coconut panko crumbed kawahagi cheeks

recipe courtesy of Mojo Myers

takes about 10 mins
makes about 4 serves

for the crumb:

500g kawahagi cheeks
150g shredded coconut
150g panko breadcrumbs
150g plain flour
3 eggs
1 tbsp oyster sauce
1 tspn black sesame seeds, toasted
1 tspn white sesame seeds, toasted
salt & pepper to taste

in 3 separate bowls:

first bowl, put the flour, salt & pepper
second bowl, lightly whisk the eggs then add the oyster sauce
third bowl, mix the panko crumbs with shredded coconut

toss cheeks individually into the flour bowl (pat off excess), place into egg bowl and fully coat, then into the crumb & coconut bowl.
deep fry in hot oil (180 degrees Celsius) for 1-2 minutes. serve with a sprinkle of sesame seeds and a side salad (suggestion below).

crunchy Thai noodle salad:

1 cos lettuce heart, chopped
10 cherry tomatoes, halved
1/2 Lebanese cucumber, sliced
1 carrot, ribboned
1 spring onion, chopped
1 handful fried noodles (bought is fine!)
1 small handful roasted cashew

toss together all vegetables with small amount of dressing (below), and top with fried noodles and cashew nuts

dressing (and / or dipping sauce):

2 tbsp peanut oil
2 tsp sesame oil
2 tbsp white vinegar
1 tbsp caster sugar
1 tbsp sweet chilli sauce
2 tsp light soy sauce