Schnitzel saté skewers

Name: Schnitzel saté skewers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Perennials (approx. 200 g each) Paksoi; 2 TABLESPOONS Peanut kernels; 1 Onion; 1 Garlic clove; 1 TEASPOON + 2 tablespoons oil; 2 TABLESPOONS Peanut Butter; 150 ml Vegetable broth (instant); 100 g Whipped cream; 4 (80 g each) Pork escalope; 2 TABLESPOONS Flour; 100 g Coconut flake; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Peanut oil; 1 TABLESPOON Asia sauce; 7-10 Tbsp Chili Flakes; 12 wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Perennials (approx. 200 g each) Paksoi
2 TABLESPOONS Peanut kernels
1 Onion
1 Garlic clove
1 TEASPOON + 2 tablespoons oil
2 TABLESPOONS Peanut Butter
150 ml Vegetable broth (instant)
100 g Whipped cream
4 (80 g each) Pork escalope
2 TABLESPOONS Flour
100 g Coconut flake
2 TABLESPOONS Breadcrumbs
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Peanut oil
1 TABLESPOON Asia sauce
7-10 Tbsp Chili Flakes
12 wooden skewers

Directions

1
Place wooden sticks in cold water. Clean, wash and halve the paksoi. Coarsely chop peanuts and roast them in a pan without fat. Peel onion and cut into small cubes. Peel garlic and chop finely. Heat 1 teaspoon of oil.
2
Sauté onion cubes and garlic in it. Add peanut butter and stir until smooth. Add stock and cream, simmer for about 2 minutes and then remove from heat. Cut each cutlet against the fibre into strips about 2 cm wide. Spread the cutlet strips on the skewers and place them on top in a wavy pattern. Put flour and grated coconut in a deep plate each. Add breadcrumbs to the grated coconut and mix well. Whisk the egg in a deep plate and season with salt and pepper. First turn the skewers in flour, then pull them through the egg, drain well and finally bread them with the grated coconut. Heat 1 tablespoon of peanut oil in a pan. Fry the paksoi at medium heat for about 5 minutes.
3
Add breadcrumbs to the grated coconut and mix well. Whisk the egg in a deep plate and season with salt and pepper. First turn the skewers in flour, then pull them through the egg, drain well and finally bread them with the grated coconut. Heat 1 tablespoon of peanut oil in a pan. Fry the paksoi at medium heat for about 5 minutes. Season the vegetables with salt, pepper, asia sauce and chili flakes and finally add the chopped peanuts. Heat 2 tablespoons of oil in a frying pan and fry the skewers in 2 portions in it for about 4 minutes all around (the coconut flakes must not get too dark). Bring the sauce to the boil again and dilute with water if necessary. Arrange pak-choi, saté skewers and some sauce on plates. The rest of the sauce is extra. Serve with rice and fresh coriander
4
Season the vegetables with salt, pepper, asia sauce and chili flakes and finally add the chopped peanuts. Heat 2 tablespoons of oil in a frying pan and fry the skewers in 2 portions in it for about 4 minutes all around (the coconut flakes must not get too dark). Bring the sauce to the boil again and dilute with water if necessary. Arrange pak-choi, saté skewers and some sauce on plates. The rest of the sauce is extra. Serve with rice and fresh coriander