Crispy rice balls with saté skewers

Name: Crispy rice balls with saté skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp salt, 250 g Basmati & Thai rice mixture; 6 Stem(s) Coriander; 4 Stem(s) Basil; 7-10 Tbsp grated rind of; 1/2 Lime or lemon; 1 Egg (Gr. M); 1/2-1 TEASPOON Sambal Oelek; 7-10 Tbsp Oil for sheet metal + 2 tablespoons oil; 500 g Pork escalope; 7-10 Tbsp white pepper; 1/2 Package (1 bag, 70 g); 7-10 Tbsp "Peanut-sate sauce."; 7-10 Tbsp (makes 200 ml of sauce); 100 ml "Chinese chili sauce" (e.g. "sweet and spicy"); 7-10 Tbsp Lime and coriander; 12 wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp salt, 250 g Basmati & Thai rice mixture
6 Stem(s) Coriander
4 Stem(s) Basil
7-10 Tbsp grated rind of
1/2 Lime or lemon
1 Egg (Gr. M)
1/2-1 TEASPOON Sambal Oelek
7-10 Tbsp Oil for sheet metal + 2 tablespoons oil
500 g Pork escalope
7-10 Tbsp white pepper
1/2 Package (1 bag, 70 g)
7-10 Tbsp "Peanut-sate sauce."
7-10 Tbsp (makes 200 ml of sauce)
100 ml "Chinese chili sauce" (e.g. "sweet and spicy")
7-10 Tbsp Lime and coriander
12 wooden skewers

Directions

1
Bring 1/2 l water and 1/2 tsp salt to the boil. Cook the rice for about 10 minutes (or see package). Let cool down
2
Wash herbs, chop. Mix well with lime zest, egg, sambal and rice. Chill for about 30 minutes.
3
Form about 20 balls. Bake on an oiled baking tray in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 20 minutes
4
Dab the meat dry and cut into thin strips. Pull on skewers in a wave shape. Fry in 2 tablespoons of hot oil for 6-8 minutes, season
5
Boil the contents of the bag in 175 ml water while stirring. Simmer at low heat for about 3 minutes. Serve everything with the sauces. Garnish with lime and coriander leaves
6
Drink: cold beer