Crispy baskets with wakame vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix flour, starch, salt and 150 ml water with the whisk of the hand mixer for 1-2 minutes

2. 2

   Heat the oil in a pot. Heat a small round soup ladle (approx. 175 ml content) in it for approx. 1/2 minute, then dip it with the bottom into the flour mixture. Dip the ladle into the hot oil and bake for 4-5 minutes until the dough is brown and the basket can be removed from the ladle. Remove the basket, drain on kitchen paper and allow to cool. Repeat the process and bake a total of 4 baskets (the mixture is a little bit more, because the baskets sometimes stick to the ladle or break when they are removed)

3. 3

   Clean and wash the sugar snap peas, dab dry and cut diagonally into fine strips. Wash and halve the tomatoes. Peel and wash the carrots. Cut 1 1/2 carrots into fine strips. Clean, wash and cut the chilli pepper, remove the seeds. Cut the pod into fine strips. Mix mangetouts, tomatoes, carrots, chilli pepper, wakame salad, soy sauce and sweet and sour chilli sauce.

4. 4

   Shorten the rest of the carrot to about 5 cm. Cut straight with a small, sharp, sturdy knife on 2 opposite long sides. Cut the other two sides oval from top to bottom in leaf shape. Cut out 3-4 small wedges from each of the carrot pieces on the oval sides, diagonally to one end. Cut the carrot lengthwise into thin leaves

5. 5

   Wash the lettuce leaves and dab dry. Put some lettuce leaves on each plate. Place the baskets on top and arrange the wakame vegetables in them. Decorate with 1-2 carrot leaves each

Nutrition Facts

KCAL
240 kcal

CARBS
22 g

FATS
15 g

PROTEINS
4 g