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Spicy skewers with mango dip
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 177
  • Fat about 5g
  • Carbohydrates about 16g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 1 pack vegetarian mince (200 g)
  • 1 stick lemongrass, outer leaves set aside, core finely chopped
  • 1 egg, beaten
  • 1.5 tsp Thai 7-spice
  • 3 tbsp breadcrumbs
  • 1 tbsp peanut oil
  • 4 sticks lemongrass, halved lengthwise
  • 1 mangoes
  • 1 red chilli, deseeded, finely chopped
  • 0.5 tsp salt
  • 1 tbsp apple vinegar
  • 0.5 lime, cut into wedges
  • 0.5 lime, the whole juice
  • 4 red chilli to garnish; incised 4 to 5 times lengthways, immersed in icy water for approx. 15 mins, drained
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And that's how it's done
And that's how it's done
Mix the mince well with the breadcrumbs and egg and season. Add in the finely-chopped lemongrass. Form the mixture into 8 approx. 6 cm long sausages and place on the lemongrass skewers. Heat the oil in a non-stick frying pan, fry the skewers all over for approx. 4 mins. over a medium heat. Bake for approx. 5 mins. in the centre of an oven preheated to 180°C.
Puree the mango and mix in the chilli, lime juice and vinegar. Add salt to taste.