Pork skewers with apricot sauce
easy
45 mins
45 mins
Ingredients
- 200 g Basmati Rice
- 7-10 Tbsp Salt
- 100 g Sweet peas
- 100 g shiitake mushrooms
- 1 Onion
- 4 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 400 g Pork escalope
- 1 can(s) (425 ml/ drainer: 250 g) Apricots
- 1 TEASPOON Sambal Oelek
- 50 g Peanut kernels
- 1 collar Coriander
- 1 TABLESPOON dried, pink berries
- 7-10 Tbsp Shashlik skewers
Directions
- 1
Bring the rice to the boil in boiling salted water and let it swell at low heat for about 20 minutes. Clean, wash and possibly halve the sugar snap peas. Clean, wash and chop the mushrooms. Peel and finely chop the onion. Fry in 2 tablespoons of hot oil. Fry the mushrooms for about 3 minutes.
- 2
Add sugar snap peas and cook at low heat for about 5 minutes. Season with salt and pepper. Dab meat dry, first cut into thin slices, then into strips. Put them on 8 shish kebabs in a wave shape. Fry skewers in the remaining oil for about 5 minutes. Season with salt and pepper. Puree apricots and juice with the cutting stick of the hand mixer. Remove skewers from the pan, stir apricot puree into the frying oil and bring to the boil once. Season with salt and sambal oelek. Chop the peanuts and add to the sauce. Chop the coriander. Stir the mushrooms, sugar snap peas and coriander into the rice.
- 3
Puree apricots and juice with the cutting stick of the hand mixer. Remove skewers from the pan, stir apricot puree into the frying oil and bring to the boil once. Season with salt and sambal oelek. Chop the peanuts and add to the sauce. Chop the coriander. Stir the mushrooms, sugar snap peas and coriander into the rice. Sprinkle with crushed pink berries. Arrange skewers with rice and sauce on a plate
Nutrition Facts
520 kcal
57 g
18 g
31 g
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