Baked rice balls with Satû skewers
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Salt
- 250 g Basmati & Thai rice composition
- 6 Stem(s) Coriander
- 4 Stem(s) Basil
- 7-10 Tbsp grated peel of 1 lime
- 1 egg (size M)
- 1 TEASPOON Sambal Oelek
- 500 g Pork escalope
- 4 TABLESPOONS Peanut oil
- 7-10 Tbsp Pepper
- 1/2 pack Pinda Saté sauce (peanut)
- 7-10 Tbsp Slices of lime and coriander
- 1/2 200 ml-bottle Chinese chili sauce, sweet-spicy
- 2 TABLESPOONS Oil for the baking tray
- 7-10 Tbsp wooden skewers
Directions
- 1
Boil plenty of water with 1/2 teaspoon salt. Add rice, bring to the boil and cook over low heat in an open pot for 10 minutes. Drain rice and steam a little. Wash herbs, dab dry and chop.
- 2
Mix the herbs, lime zest, egg and sambal oelek into the rice. Place in the refrigerator for 30 minutes. Form about 20 balls from the rice mixture with moistened hands. Coat a baking tray with oil.
- 3
Place balls on top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 20 minutes until golden brown. Dab pork dry and cut into thin strips. Place these wave-shaped on wooden skewers and fry in hot oil on both sides for 3-4 minutes.
- 4
Season with salt and pepper. For the peanut sauce, place the contents of the packet and 175 ml water in a saucepan and bring to the boil while stirring continuously. Then let it simmer for about 3 minutes. Stir occasionally.
- 5
Arrange rice balls and saté skewers with slices of lime and coriander leaves on a plate. Add peanut sauce and chilli sauce.
Nutrition Facts
650 kcal
57 g
30 g
41 g
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