Recipe (english)

Asian Roulades

Asian Roulades

Asian roulades taste very good with Basmati rice. Season the roulades with pepper and salt. Rinse chick peas, drain and put into a mix beaker. Peel garlic and ginger, add water and puree. Season with salt and Sambal Oelek. Pour the chick peas puree into Asian roulades. Cut peppers into strips, spread on top, roll up and turn into 1 tbsp starch. Heat oil in a casserole dish. Brown the Asian roulades all around. Add some broth and lime juice. Put on a lid and stew at the lowest heat for 40 minutes. Add some broth bit by bit. Clean leek, cut into pieces, add and braise for another 20 minutes. Remove Asian roulades from the sauce and keep warm. Add the rest of the broth and bring to the boil. Spice the sauce with a pinch of sugar, Hoi Sin Sauce and Chinese Chili Sauce. Mix 1 tbsp starch with a little cold water and thicken the sauce with it. Add finely chopped coriander to the sauce shortly before serving. Heat Asian roulades in the sauce.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
448 kcal
34 g
44 g
16 g

(C)opyright by Marions Kochbuch