Matyestatar the Asian way

Name: Matyestatar the Asian way
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 100 ml Milk; 1 Egg; 50 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 3 TABLESPOONS Mango Chutney; 1/2 TEASPOON Sambal Oelek; 3 TABLESPOONS Asia spice sauce; 1 red and green peppers (approx. 200 g each); 1 (approx. 350 g) medium mango; 1 collar (approx. 200 g) Spring onions; 4 matie fillets (à approx. 60 g); 1 TABLESPOON Sesame seed; 1 TABLESPOON Oil; 18 Chive straws

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

100 ml Milk
1 Egg
50 g Flour
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
3 TABLESPOONS Mango Chutney
1/2 TEASPOON Sambal Oelek
3 TABLESPOONS Asia spice sauce
1 red and green peppers (approx. 200 g each)
1 (approx. 350 g) medium mango
1 collar (approx. 200 g) Spring onions
4 matie fillets (à approx. 60 g)
1 TABLESPOON Sesame seed
1 TABLESPOON Oil
18 Chive straws

Directions

1
Stir milk and egg until smooth. Stir in flour. Season with salt and cayenne pepper. Let it swell for about 10 minutes. In the meantime, stir the mango chutney with Sambal Oelek and Asian spice sauce until smooth. Clean and wash the bell peppers and cut them into approx. 1 cm thick sticks.
2
Peel the mango and cut the flesh from the stone. Then cut into sticks of about 1 cm thickness. Clean and wash spring onions and cut them into small pieces. Cut the maties into cubes of about 1 cm.
3
Mix the herbs with the spring onions. Roast sesame seeds in a pan without fat until golden brown. Remove and set aside. Put some sesame seeds in a small oil-coated pan (approx. 20 cm Ø), add 1/6 of the crêpe mixture and bake.
4
Bake about 6 crêpes one after the other and let them cool down. Dip the chives briefly in hot water. Fill the crêpes with matjes, spring onions, mango and paprika sticks. Roll up crêpes and cut into 3 pieces.
5
Tie each with 1 chive stalk. Arrange crêpes on a plate and serve the Asian sauce separately.