Asian noodle skewers on spinach

Name: Asian noodle skewers on spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g french Tortellini; 300 g young fresh spinach; 4 TABLESPOONS Asian chili sauce; 3 TABLESPOONS Wine vinegar; 3 TABLESPOONS Sunflower oil; 1 egg (size S); 100 g Flour; 1 pinch Salt; 2 TABLESPOONS Ketchup; 7-10 Tbsp Nasturtium flowers; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 12 wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g french Tortellini
300 g young fresh spinach
4 TABLESPOONS Asian chili sauce
3 TABLESPOONS Wine vinegar
3 TABLESPOONS Sunflower oil
1 egg (size S)
100 g Flour
1 pinch Salt
2 TABLESPOONS Ketchup
7-10 Tbsp Nasturtium flowers
7-10 Tbsp Flour
7-10 Tbsp Grease
12 wooden skewers

Directions

1
Prepare tortellini in boiling salted water according to the instructions on the packet, drain and rinse with cold water. Put 5 tortellini on each skewer. Clean and wash the spinach. Mix 1 tablespoon chilli sauce, vinegar and oil. Heat frying fat in a pot. Mix egg, flour, 3 tablespoons chili sauce, 1 pinch of salt, ketchup and 150 ml ice water. Turn tortellini skewers in flour, tap well and pull through the tempura dough.
2
Bake in hot fat for 3-4 minutes until golden brown. Place skewers on kitchen paper to drain. Mix the spinach with the vinaigrette and arrange on plates. Place skewers on top. Serve with chilli sauce. Garnish with nasturtium blossoms