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🍽️ Crispy Rice with Veal Skewers

555 kcal · 30 min · 4 servings

Ingredients

• 150 g Basmati whole grain rice
• Salt
• 10 g coriander (0.5 bunch)
• 10 g basil (0.5 bunch)
• 1 stalk lemongrass
• 2 small green chili peppers
• 4 garlic cloves
• 20 g ginger
• 2 organic limes
• 2 tbsp fish sauce
• 100 ml rapeseed oil
• Pepper
• 600 g veal cutlets (from the top round)
• 8 stalks celery (or 300 g green asparagus)
• 1 bunch spring onions

Instructions

1. 1. Put the rice in a pot with three and a half times the amount of boiling salted water and cook it according to the package instructions for 30 to 35 minutes.
2. 2. Wash the coriander and basil, shake them dry, and pluck off the leaves. Set aside a few fresh leaves.
3. 3. Remove the husk leaves from the lemongrass, clean it, wash it, and slice it into thin rings.
4. 4. Halve the chili peppers lengthwise, remove the seeds, wash them, and chop them finely.
5. 5. Peel the garlic and ginger and chop both ingredients finely.
6. 6. Halve a lime and squeeze out the juice.
7. 7. Put the plucked herbs, lemongrass, chilies, fish sauce, and lime juice into a blender and puree everything finely.
8. 8. Slowly pour in half of the oil while the blender is running to emulsify the paste.
9. 9. Season the spice paste with salt and pepper.
10. 10. Cut the veal cutlet into cubes of about 2 cm.
11. 11. Thread the meat cubes onto metal skewers and salt them lightly.
12. 12. Heat 1 tablespoon of oil in a large pan.
13. 13. Fry the skewers over medium heat for 12 to 15 minutes, turning them several times.
14. 14. Brush the skewers with some of the spice paste several times while frying.
15. 15. Remove the skewers from the pan and keep them warm in the oven at 80 degrees Celsius (convection 60 degrees Celsius or gas mark 1).
16. 16. Clean and wash the celery.
17. 17. Clean and wash the spring onions.
18. 18. Fry the celery and spring onions for 6 minutes in the same pan, turning them.
19. 19. Remove the vegetables from the pan.
20. 20. Heat the remaining oil in the pan.
21. 21. Add the cooked rice to the pan and fry it for 5 to 7 minutes over medium heat until it is slightly crispy.
22. 22. Season the rice with salt and pepper.
23. 23. Place the rice on a plate.
24. 24. Distribute the celery and spring onions over the rice.
25. 25. Place the skewers on top of the vegetables.
26. 26. Brush the skewers with the remaining spice paste.
27. 27. Garnish the dish with the reserved fresh herbs.

Nutrition per serving

• kcal: 555
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 35 g