2 radishes, peeled and cut in 1/2 a 1/2 inch slices
1 teaspoon vegetable oil
2 (10 ounce) strips turkey breast
1/8 pound whole crisp white shrimp
4 grilled skinless, boneless chicken breast halves
2 tablespoons cornstarch
1/4 cup minced onion
1 1/2 cups sliced fresh mushrooms
2 tablespoons butter
4 clams, halved, halved and torn into small pieces
salt and pepper to taste
Place radishes, oil and shrimp in a shallow dish or bowl. In a mixing bowl, spread butter in a separate small bowl. Place sliced frozen chicken over all--her skin should be golden brown.
Chop about 1/2 cup carrot, coconut, onion and mushrooms. Place carrot and mushroom slices over chicken, creating a little "twine."
Place radish slices over water in a large bowl, covered with seaweed paper or aluminum foil. Chill sandwich enough to remain intact, about 8 hours.
Dredge chicken breasts in carrot, coconut, onion, mushrooms and salt and pepper to desired, stirring. Serve sandwich with sliced mushrooms or soup.
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