Asian-style potato salad

Ingredients for 4 servings:

• 1,200 g waxy potatoes
• 200 g sugar snap peas, cleaned
• 1 m.-large shallot(s)
• 1 piece(s) ginger, approx. 5 g
• 150 ml vegetable stock
• 6 tbsp Balsamic vinegar, light
• 3 tbsp oil (peanut oil)
• 1 tsp, heaped peanut butter
• 400 g turkey meat, shredded
• 4 tbsp soy sauce
• 2 tbsp sesame seeds, unhulled
• 1 piece(s) ginger, approx. 5 g
• salt and pepper
• some oil (peanut oil) for frying

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

For the turkey strips, peel the ginger, cut into small pieces, and press them through a garlic press. Stir it together with the soy sauce to make a marinade and season with salt and pepper. Mix the turkey strips with the marinade and let it sit for a good hour. Wash the potatoes and cook them in salted water until al dente. Let them cool, then peel and slice them. Cook the cleaned snow peas in salted water until al dente, then refresh them in iced water. Finely slice the shallot (this works best with a gourmet slicer). Mix the vegetable stock, balsamic vinegar, peanut oil, and peanut butter to make a salad dressing. Press the ginger through a garlic press and add it. Season everything with salt and pepper. Heat the peanut oil. Roll the turkey strips in the sesame seeds and fry. Mix the potato slices, snow peas, shallot slices, and the salad dressing together, then scatter the strips over the top.