1 cup of sesame seeds, toasted

2/3 cup of white rice flour

2 tsp each of sea salt and cracked black pepper

3 bunches of broccolini

2 eschalots, thinly sliced

150g enoki mushrooms

6 egg whites, lightly whisked

vegetable oil, for drizzling

Soy Dressing

2 tbsp soy sauce

1 tbsp mirin

1 small red chilli, seeded and finely chopped

1 tbsp lime juice

1. Preheat the oven to 220’C. To make the dressing, place ingredients in a bowl and whisk to combine.

2. Lightly crush the sesame seeds in a mortar & pestle. Transfer to a bowl, add the flour, salt and pepper and mix to combine.

3. Working in batches, dip the broccolini, eschalots and mushrooms in the egg white and dust with the sesame flour, shaking off excess.

4. Place in a single layer on 2 baking trays lined with baking paper, drizzle with oil and bake for 10 minutes, turning halfway, until crisp and golden.

5. Serve with the soy dressing.