Asia Roulade

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel ginger and chop finely. Leek onions clean, wash, shake dry and cut into diagonal rings. Drain the bamboo shoots and let them drain. Dab meat dry and tap it a little flatter between 2 freezer bags. Place them side by side on the work surface. Season with pepper. Spread soy sauce, chilli, ginger, bamboo shoots and spring onions evenly on top, except for a few rings for garnishing. Roll the meat tightly into roulades from the narrow side. Stick with wooden skewers

2. 2

   Heat the oil in a frying pan. Fry the roulades in it in 2 portions for 3-4 minutes while turning them. Remove from the pan. Stir-fry the curry paste briefly in the frying pan while stirring. Deglaze with coconut milk. Bring to the boil, place the roulades in the sauce, cover and cook over a low heat for approx. 15 minutes

3. 3

   In the meantime, prepare rice in boiling salted water according to the instructions on the packet. Roast the cashew nuts in a pan without fat until golden brown, take them out. Wash the coriander, shake dry and chop coarsely. Drain rice, stir in seeds and coriander. Remove the roulades from the sauce. Season sauce with salt. Arrange roulades with sauce on a plate. Garnish with spring onions. Add rice

Nutrition Facts

KCAL
760 kcal

CARBS
51 g

FATS
33 g

PROTEINS
66 g