Baked schnitzel skewers with Asian rice

Name: Baked schnitzel skewers with Asian rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Oil; 200 g Long grain rice; 30 g salted peanuts; 1-2 TABLESPOONS Curry; 1/2 l Vegetable broth (instant); 1 package (400 g) deep-frozen Asia Wok mix; 6 (à 100 g) thin escalopes of pork; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS light soy sauce; 1 TABLESPOON Lemon juice; 1/2 TEASPOON Sambal Oelek; 2 TABLESPOONS Honey; 7-10 Tbsp Parsley; 12 wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Oil
200 g Long grain rice
30 g salted peanuts
1-2 TABLESPOONS Curry
1/2 l Vegetable broth (instant)
1 package (400 g) deep-frozen Asia Wok mix
6 (à 100 g) thin escalopes of pork
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS light soy sauce
1 TABLESPOON Lemon juice
1/2 TEASPOON Sambal Oelek
2 TABLESPOONS Honey
7-10 Tbsp Parsley
12 wooden skewers

Directions

1
Peel and finely chop the onion. Heat 2 tablespoons of oil in a pot. Fry the onion, rice and peanuts in it. Sprinkle with curry and deglaze with the broth. Bring everything to the boil and cook over a low heat for about 20 minutes.
2
Add the Asia Wok Mix to the rice 5 minutes before the end of the cooking time. Add some water if necessary. Cut the escalopes in half lengthwise and skewer them on 12 wooden skewers in a wavy shape. Mix soy sauce, lemon juice, 2 tablespoons of oil, sambal oelek and honey.
3
Spread the skewers with the marinade. Place the escalope skewers on a baking tray and bake for 10 minutes in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4). Turn the skewers over halfway through the baking time.
4
Season skewers with salt. Season Asian rice with salt and pepper again. Serve baked pork escalope skewers together with the Asian rice. Garnish with parsley.