Wasabigurka with crispy purjol kitchen
Cooking Time45 m
Ingredients9
DifficultyMedium
Wasabin with its distinctive flavor, which resembles pepper root, fits perfectly to use when marinating the cucucumber. Serve this with match-sized pieces of fried purjolök for crisp to court. Suitable as accessories to many Asian salads and other small dishes.
Categories
BuffetCuisines
Yields
4Cooking Methods
Fried
Ingredients
- Step: 1250 g snack gurk
- Step: 24 msk japanese soy
- Step: 31 msk sesame oil
- Step: 41/2 msk wasabipasta
- Step: 51/2 msk sesame seeds (from black)
- Step: 61/3 pc purjolök (1/3 purjo equals about 100 g)
- Step: 75 dl fresh oil
- Step: 8salt
- Step: 91 msk roasted sesame seeds
Instructions
- Step: 1Smasha cucumbers on a cutting board with a mortar blower or bread cable. Cut the cucucumber into smaller pieces and put in a bowl.
- Step: 2Marinad: Mix the ingredients to the marinade. Pour over the cucumber and let stand and pull for 15 minutes.
- Step: 3Fried purjolök: Answer, rinse and shred the purjo onion in match size. Dry the onion with a household paper. Heat up the oil to 160°C in a large frying pan about 26 cm in diameter (for 4 buffet ports). Refrigerate purjolökstickorna until they get a bright golden color, 1-2 minutes.
- Step: 4Let the purjo bulb run off on household paper, salty. Carefully mix the purjo onions with sesame seeds.
- Step: 5When serving: Prepare the fried purjo on the cucumber and serve directly.
Näring
| Calories | 122kcal |
|---|---|
| Carbohydrates | 5g |
| Fat | 10g |
| Protein | 3g |
| Serving Size | 4bufféportioner |
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