1 portion White Radish Cake
1 clove garlic
2-3 chillis
3 tsp sugar
juice 1 lime
3 tablespoons Thai fish sauce
200ml vegetable or fish stock
1 tablespoon cornflour
200g bean sprouts, blanched
100g sugar snap peas, sliced & blanched
½ yellow pepper, sliced thinly
4 spring onions, sliced thinly
Cut the radish cake into cubes and pan fry until golden brown in a non stick skillet sprayed with a little oil.
Combine the garlic, chillis, sugar, fish sauce, stock & cornflour and simmer over low heat until thickened. Add salt & pepper if you think it needs it.
Combine blanched vegetables and mound on a serving plate. Turn the fried white radish cake in the sauce to coat and add to the plate, drizzling any extra sauce over the veggies. Serve garnished with a few slivers of spring onions and extra chillies, if liked.
Nutrition Data
Calories (kcal) 457.6
Carbohydrate (g) 86.6
Protein (g) 19.4
Fat (g) 5.5
Fibre (g) 8.3
1 clove garlic
2-3 chillis
3 tsp sugar
juice 1 lime
3 tablespoons Thai fish sauce
200ml vegetable or fish stock
1 tablespoon cornflour
200g bean sprouts, blanched
100g sugar snap peas, sliced & blanched
½ yellow pepper, sliced thinly
4 spring onions, sliced thinly
Cut the radish cake into cubes and pan fry until golden brown in a non stick skillet sprayed with a little oil.
Combine the garlic, chillis, sugar, fish sauce, stock & cornflour and simmer over low heat until thickened. Add salt & pepper if you think it needs it.
Combine blanched vegetables and mound on a serving plate. Turn the fried white radish cake in the sauce to coat and add to the plate, drizzling any extra sauce over the veggies. Serve garnished with a few slivers of spring onions and extra chillies, if liked.
Nutrition Data
Calories (kcal) 457.6
Carbohydrate (g) 86.6
Protein (g) 19.4
Fat (g) 5.5
Fibre (g) 8.3
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