Table des Matières
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somewhat. Cool. Combine the ground
meat with the cooled vegetables, lem-
on peel, egg and corn starch and sea-
son well. Place the wan-tan cases on
the countertop. Brush edges with wa-
RECIPES FOR THE GRILL
Spicy hot chicken
200 g chicken meat, 3 tbsp soy sauce,
2 pinches chili paste, ½ tsp fresh,
finely grated ginger, oil
Place chicken fillet in freezer until it
begins to freeze, then cut in very thin
slices (against the grain of the meat);
mix soy sauce with chili and ginger.
Marinate meat in this mixture, cover
and refrigerate for 2 to 3 hours. Lightly
oil the grill plate. Grill about 10 min-
utes, turning occasionally. Tip: Substi-
tute pork loin for chicken.
RECIPES FOR DIPS AND SAUCES
Sweet-sour sauce
3 tbsp sesame oil, 1 onion, 1 leek,
1 clove garlic, 1 slice fresh pineapple,
2 tbsp honey, 2 tbsp soy sauce, 4 tbsp
vinegar, 30 ml rice wine, ¼ l tomato
ketchup, salt, pepper, cayenne pepper
to taste
Chop onion finely. Cut the leek and
pineapple into cubes, chop the gar-
lic finely and heat the sesame oil in a
pan. Fry the onion and the leek in the
oil until clear. Add the garlic and pine-
apple. Stir in all remaining ingredients
and season with the spices.
Stand 21.2.2020
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ter. Use a teaspoon to place the filling
on the cases. Fold to form a triangle
and bend in the shape of a crescent.
Cook about 5 minutes in the fondue
broth.
Prawn skewers
4 prawns, 4 shallots, cumin oil, small
wooden skewers, oiled
Stick a skewer through one prawn and
shallot each, brush with cumin oil (or
garlic oil) and grill for about 8-10 min-
utes.
Mango sauce
1 mango, 1 apple, 1 tsp mustard,
juice of one lemon, 1 tsp grated horse-
radish, 1 to 2 tbsp honey
Cut mango and apple into fine cubes.
Add lemon juice, horseradish, mustard
and honey and puree with the ESGE
hand mixer.
Hot sauce
350 g each white and red onions,
1 tbsp soy oil, 3 tbsp rice vinegar,
1 tbsp each sugar, salt and cayenne
pepper
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Table des Matières
