Herb Crusted ʻUlu

By Kevin Carvalho

herb-crusted-Ulu

Serves 2

Ingredients

6 oz ʻulu, pre-cooked and peeled

1 cup all-purpose flour

1 Tbsp salt

1 cup panko breadcrumbs

½ cup parsley, chopped

2 each eggs, beaten

2 Tbsp olive oil

Vadouvan (see below)

Pickled Mango Chutney (see below)

Directions

Square off all of the sides of the pre-cooked ʻulu. Keep the scrap end cuts and put them aside for the Vadouvan recipe (see below).

In a bowl, combine the flour and salt. In a second bowl, place the beaten eggs. In a third bowl, combine the panko and parsley.

First place the squared ʻUlu into the flour mix and coat well. Dust excess flour off and place the ʻulu into the egg, fully coat. Drip off all the excess egg and place into the panko mix.

Transfer the now crusted ʻUlu to the refrigerator and chill for one hour. (This will allow the coating to harden and make it easier to cook)

In a medium sized pan, heat the oil on medium low heat.

Place the crusted ʻulu into the oil and cook for 5 minutes on each side or until golden brown.

Remove the cooked ʻUlu and let cool. Slice to desired size. Serve with vadouvan and pickled mango chutney.

Vadouvan

Ingredients

2 cups ʻulu scrap cuts, chopped

½ cup vadouvan spices

½ cup shallots, minced

3 cups coconut milk

2 Tbsp sugar

Directions

Preheat oven 200 degrees.

In a blender, blend shallots, vadouvan spice, and ulu until smooth.

Transfer the mixture to a sauté pan and cook on low for about 15 minutes to remove any water content. This will intensify the flavors.

Pour the mixture on to a sheet pan and bake 40 minutes, until the mix is dehydrated.

Place the mixture back on to the blender and add the Coconut Milk and Sugar. Blend well.

Remove from the blender and chill.

Pickled Mango Chutney

Ingredients

1 cup haden mango, small dice

¼ cup granulated sugar

½ tsp li hing mui powder

1 tsp lemon Juice

½ tsp paprika

1 tsp rice wine vinegar

Directions

In a small pot, add all the ingredients and bring to a high simmer, stirring occasionally.

Cook for 10 minutes or until the mango has become translucent.

Remove from the heat and chill.

Recipe edited by Sarah Burchard

Find more ʻulu recipes at www.eatbreadfruit.com

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