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(Yield: 24 servings)
4 cups egg whites
1/4 cup Kikkoman Sriracha Hot Chili Sauce
24 avocados, pitted, peeled and cut into 6 wedges each
5 cups Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix
WHISK together egg whites and sriracha sauce.
DIP 6 avocado wedges per serving in egg mixture, then in kara-áge. Repeat.
DEEP-FRY avocado until golden; serve with Ponzu Mayonnaise (made with prepared mayo combined with Kikkoman Ponzu Citrus Seasoned Dressing & Sauce and sesame oil, to taste).
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