persons)
Ingredients:
-
300
J
Cooked basmati rice or sushi rice
-
150
J
Cooked (frozen) soybeans
-
2
red onion
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1
Red pepper
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100
J
snow peas
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1
Piece
Ginger
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2
Toes
garlic
-
1
hot pepper
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2
el
Roasted sesame oil
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1.5
el
Roasted sesame oil
-
1
gear
-
2
el
soy sauce
-
1.5
el
Maple syrup
-
300
J
minced meat
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salt
-
pepper
-
2
Kaffir lime leaves
-
1
column
lemongrass
-
1
small romaine lettuce
-
1
the Union
coriander
-
2
branches
Thai Basil
The rice is cooked and left to cool. Defrost the soybeans and, if necessary, remove it from the pods. Peel the onion and cut it into thin slices. Remove the seeds from the peppers and cut the pulp into bite-size strips. Also cut the snow peas into slices and boil them briefly in salted water. Peel ginger and garlic and chop fine. Also cut the chili. If you like it milder, remove the seeds first. Cut the lemongrass several times and press firmly.
Put the sesame oils in a bowl. Add lemon juice, soy sauce, maple syrup, garlic, ginger, and cayenne pepper and mix well. Add the vegetables and onions to the bowl and mix with the vinaigrette. Let something go.
Heat a little peanut oil in a frying pan and fry the minced meat. Season with salt and pepper and crumble loosely in skillet. Add kaffir lime leaves and lemongrass to the skillet. Finely chop the minced meat, then combine it with the other ingredients and vinegar. Season the salad again with soy sauce or lemon juice and serve lukewarm or cold.
Serve as follows: Line the bowl with lettuce leaves. Top with lettuce and a large amount of coriander leaves and basil. Shape the rice into small balls and set them to the side. If desired, serve with 1 bowl of hot pepper sauce or oil.
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