Chilli-lemongrass mince with ice strips and Thai basil

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel or clean and wash the vegetables and cut them into fine strips. Clean, wash and drain salads. Cut the chillies lengthwise, remove seeds, wash and chop very finely. Cut lime in half and squeeze one half, cut the rest into corners.

2. 2

   For the dressing, mix 6 tbsp. hot water, 2 tbsp. sugar, 2 tbsp. fish sauce, 2 tbsp. lime juice and 1 Msp. chopped chilli. Mix vegetables, salads and dressing.

3. 3

   For the egg strips, mix the eggs and 1 teaspoon of fish sauce, but do not add too much air. Pass through a fine sieve. Heat 1 tablespoon of oil in a coated pan. Pour in half the egg mixture and fry 2 thin egg patties over a low heat, preferably without colour.

4. 4

   Let it cool down. Then cut into fine strips.

5. 5

   Cut lemon grass lengthwise and remove the outer leaves. Chop lemon grass very finely. Heat 2 tablespoons of oil in a wok or large frying pan. Sauté half of the lemongrass and the rest of the chilli in it for 2-3 minutes over medium heat.

6. 6

   Turn up the temperature and add the mince. Stir-fry it occasionally until it begins to brown. Add 1 tablespoon sugar and 3 tablespoons fish sauce. Fry for another 5 minutes. Season again with sugar and fish sauce.

7. 7

   Stir in the rest of the lemon grass, possibly sharpen with chilli powder.

8. 8

   Wash the basil and shake dry. Serve the minced meat with ice cream strips, basil and salad. Squeeze the lime wedges over the mince. Jasmine rice tastes good with it.

Nutrition Facts

KCAL
720 kcal

CARBS
27 g

FATS
49 g

PROTEINS
38 g