Follow the recipe below to recreate Cafe Ahoy’s breaded mozzarella with a pineapple salsa dressing.
- 400g block mozzarella
- 50g flour
- 2 eggs
- 150g breadcrumbs
- 2 tsp smoked paprika
- 2 tsp dried oregano
- Vegetable oil
For the garnish:
- Red/green chili (slices)
- Mixed salad/peppers
- 50ml lemon juice
- 1 tsp lemon zest
- 220g brown sugar
- 1 tsp garlic paste (or chopped)
- 1 tsp lemon zest
- 1 red chili (finely chopped)
- 1 tsp salt
- 3 tbsp cornflour
- 60ml cup water
- 180g fresh pineapple (diced)
- 115ml pineapple juice
- 60ml rice vinegar
How to make pineapple salsa dressing:
- Blend pineapple and garlic in a blender to make a coarse mixture. This doesn’t need to be smooth, it works better if it is a lumpier puree.
- Add the pineapple mixture in a pan along with pineapple juice, vinegar, lemon juice, lemon zest, brown sugar, red chilli and salt.
- Bring the mixture to a boil and cook for 5-6 minutes.
- Mix cornflour in water and add it to the pan, then cook until the sauce thickens.
- Remove the pan from heat and let the sauce cool down. You can store in the refrigerator for up to a week to use for other recipes.
How to make the mozzarella:
- Cut the mozzarella into finger-size slices.
- Tip the flour into the bowl and season well with salt and pepper. In a second bowl, whisk the eggs.
- Combine breadcrumbs, paprika and oregano into a third bowl.
- Coat the mozzarella sticks in the flour, then the egg, then the breadcrumbs.
- Transfer the mozzarella to a parchment lined tray and freeze for at least two hours.
- Heat enough oil to come 2-3cm up the side of a saucepan.
- When hot, drop a test stick – it should sizzle straight away and become brown within a minute or two.
- Cook long enough to make sure the mozzarella strips are crisp on the outside without the cheese oozing out.
- Cook the chips in small batches and drain on kitchen paper.
- Serve hot with generous drizzles of pineapple salsa.