Читать книгу Winter Cuisine - Bernhard Long - Страница 65

Ingredients for 4 meals

1 Large Shallot

1 piece of ginger root (so. 30 grams)

1 green chili

12 rods green asparagus

1 large spoon oil

600 ml vegetable stock

1 eggs (size M)

8 wan tan sheets

1 small lime

130 ml coconut milk (9 % fat)

1 small spoon Yellow curry paste

1 large spoon Thai fish sauce

½ Federal chervil

Salt and pepper from the mill

The preparation process

Peel and finely chop shallot. Peel and finely grate the ginger, chili in water to clean, lengthwise into two halves crushing, core and fine grinding.

Asparagus in water to clean and cut the woody ends.

The oil in a large saucepan and heat. Shallots, ginger and chili spice is briefly sauté. Pour in the vegetable stock and bring to a boil.

Shoots in the broth and cook for 5 minutes. With a foam trowel, drain and let it cool down a bit.

Cut the asparagus tips and longitudinally into two halves crush.

Rest of the asparagus in thin slices of crushing.

Disconnect the eggs. Protein with a few drops of water mix (egg yolks otherwise use). Wan Tan leaves half of each with 3 half the asparagus tips show.

Dough edges with protein coat the Wan tans folded up and the margins press it down firmly. The Lime print and 1 2 Remove the large spoon juice.

With coconut milk, curry paste and fish sauce in the Asparagus fluid and heat up again. Through a sieve into a second pan and bring to the boil.

The pasta pockets and Asparagus Slices in and 2 minutes to cook. Chervil in water, shake dry and clean sheet pluck.

The Coconut soup with salt and freshly ground pepper flavor, with chervil decorate and immediately prepare.