Schnitzel saté with curried rice

Name: Schnitzel saté with curried rice
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 medium onion; 3-4 Tbsp + some oil; 250 g Rice (e.g. basmati); 3 TABLESPOONS Peanut kernels; 2-3 TEASPOONS curry, salt, pepper; 4-6 thin pork cutlets (approx. 150 g each); 4-6 Tbsp Soy sauce; 1-2 TABLESPOONS Lemon juice; 1/2 TEASPOON Sambal Oelek; 2 TABLESPOONS liquid honey; 7-10 Tbsp 1 P. (400 g) Frozen "Asia wok mix"; 100 g Whipped cream; 12-18 wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

1 medium onion
3-4 Tbsp + some oil
250 g Rice (e.g. basmati)
3 TABLESPOONS Peanut kernels
2-3 TEASPOONS curry, salt, pepper
4-6 thin pork cutlets (approx. 150 g each)
4-6 Tbsp Soy sauce
1-2 TABLESPOONS Lemon juice
1/2 TEASPOON Sambal Oelek
2 TABLESPOONS liquid honey
7-10 Tbsp 1 P. (400 g) Frozen "Asia wok mix"
100 g Whipped cream
12-18 wooden skewers

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Peel and finely dice onion. Sauté in 1 tbsp. hot oil in a saucepan. Fry rice and peanuts briefly. Sprinkle with curry and sauté briefly
2
Deglaze with a good 600 ml water, add salt. Bring to the boil, cover and cook over low heat for about 20 minutes
3
Wash the schnitzel and pat dry. Cut lengthwise into 3 strips. Place 1 escalope strip on 1 skewer in a wavy pattern lengthwise. Place all skewers on a lightly oiled baking tray
4
Mix soy sauce, lemon juice, 2-3 tablespoons of oil, sambal and honey. Spread the meat with it. Roast in a hot oven for about 10 minutes. Turn skewers and brush them again. Fry for another 8-10 minutes.
5
Add the Asian vegetables to the rice 5-7 minutes before the end of the cooking time without defrosting, add 6-8 tablespoons of water and cream. Cook to the end and season to taste. Season skewers with salt if necessary. Serve everything