Vietnamese barbecue slice with peanut sauce

Ingredients for Vietnamese barbecue slice with peanut sauce

Instructions for Vietnamese barbecue slice with peanut sauce

To prepare the Vietnamese barbecue slice with peanut sauce recipe, please follow these instructions:

Cut the schnitzels into pieces of 2 x 2 cm and spread them on 6 small wooden spoons placed in a small frying pan or oven-proof dish.

Chop the garlic and lemongrass fine and stir it with lemon juice, salt and pepper. Pour it over the meat and refrigerate it.

Meanwhile you make the salad. When you finish the salad, fry the spears. They can be roasted under grill or at 275 degrees for 18-20 minutes, turning two to three times. See them along the way.

Stir soy, oil, lemongrass, sugar, salt and pepper together. The eruptions are broken into smaller pieces - crush them in a plastic bag, for example with a hammer. Turn them into the soy mixture. Cut the cabbage into 1 mm thin strips and put them in a salad bowl. The cucumber is rinsed and halved lengthwise, the seeds are scrapped with a teaspoon and discarded. The cucumber is cut into 3 mm thick crescent shaped pieces and placed in the salad bowl. Just before serving, the salad is mixed.
The coconut flour is poured with boiling water and draws 5 minutes. Onions, garlic and lemongrass pills and chopped. The chilies are freed for kernels and cut into small pieces. Onion, garlic, chili and lemongrass are fried in oil on a pan for 2 minutes with good heat. Peanut butter is added and fry for 1 minute. The coconut slurry is poured through a sieve. That's the way you need! Coconut milk comes in peanut sauce with sugar.
The sauce is boiled and simmer for 2 minutes until it is boiled a little.