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LEMON PINEAPPLE CHICKEN CREPES
(Serving Size 4)

Cooking Method
Deep Fry

INGREDIENTS
MasterChef Crepe 4 sheets

CHICKEN
- Chicken Breasts 4 pieces
- Pun Chun Soy Sauce 3 tsp
- Breadcrumbs 250 g
- Egg (lightly beaten) 2 nos
- Salt & Pepper ¼ tsp each
- Royles Oil for Deep Frying ¼ tsp each

LEMON PINEAPPLE SAUCE
- Crushed Pineapple 3 tbs
- Lemon Juice 1 lemon
- Ginger (finely shredded) 1 tsp
- Pineapple Juice 150 ml
- Water 150 ml
- Sugar 1 tbsp
- Royles Sesame oil 1 tsp
- HAC Corn flour dissolved in 1 tbsp water 1 tsp

INSTRUCTIONS
1. Marinate chicken with soy sauce, salt and pepper for 20 mins.

2. Dip each chicken breast in egg then coat with breadcrumbs and deep fry until golden brown and cooked.

3. Allow to cool, cut each breast into slices and set aside.

4. Combine sauce ingredients except corn flour solution in small saucepan.

5. Bring to boil and turn down to simmer. Add in cornstarch solution.

6. Bring to boil again and simmer until sauce thickens.

7. Remove from heat and allow to cool. Add in crushed pineapple.

8. Spread 1 tsp of sauce on each crepe, place a few slices of chicken in the middle and roll.

SERVING SUGGESTION
Serve with extra lemon pineapple sauce.

Recipe adapted from Pun Chun - www.punchun.com

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