Sesame Crusted EVO

EVO boiled egg white, cut in rectangular shape or used as it is
2 tbsp soy sauce
1 tbsp oil
1 tbsp vinegar
1 garlic clove, minced
4 tbsp cornflour
4 tbsp water
4 tbsp panko crumbs
6 tbsp sesame seeds
Salt to taste
Black pepper powder to taste
Oil, to grill
Spring onions, to garnish
For the Dip 
2 tbsp soy sauce
½ tbsp honey
1 tbsp ginger juice
Salt to taste
1 tbsp coriander leaves, chopped
In a bowl, add soy sauce, oil, vinegar and minced garlic. Mix well and add in the EVO Boiled Egg Whites. Coat them well with the marinade and refrigerate for 15-20 minutes.
In another bowl mix cornflour and water together to form a thick paste.
In a plate, mix the panko bread crumbs, sesame seeds (black & white), salt and black pepper powder to taste.
Dip the marinated EVO Boiled Egg Whites in the cornflour mixture and then in the sesame seeds mixture. Make sure EVO is well coated with sesame seeds.
Note: The importance of cornflour slurry is to help the sesame seeds stick to the product. You can also use a slurry made with all purpose flour / rice flour.
Refrigerate for another 15-20 minutes.
Meanwhile prepare the dip by mixing all ingredients together and refrigerate till in use.
Heat some oil in a pan. Pan-grill the sesame crusted EVO until it turns golden brown.
Drain the oil on an absorbent paper.
Garnish with spring onions and serve with the prepared ginger soy dip. 
To see a video recipe, Click here!