Contents
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Ingredients
- 3 Pc. Buffalo mozzarella balls
- 2 Pc. Eggs
- 50 g Flour
- 50 g Panko flour (breadcrumbs)
- 500 g Asparagus green
- 1 Pc. Peppers yellow
- 1 Pc. Jalapeño
- 1 Pc. Spring onion
- 1 tbsp Sushi vinegar
- 1 Pc. Lime
- Maldon salt
- Pepper
- Sugar
- Olive oil
- Coriander
- 200 g Frozen peas, thawed
- 200 g Yogurt 10% fat
- 1 Pc. Lime
- 0,5 bottle Jalapeño Tabasco
- Salt
Instructions
- Bread the whole buffalo mozzarella balls one after the other in flour, egg and panko.
- Remove the woody stalk from the green asparagus at the bottom.
- Core the yellow peppers, cut into strips and then finely dice. Finely chop the jalapeños.
- Cut two stalks of asparagus and a spring onion into fine thin slices and then mix with the salsa with the sushi vinegar, salt, sugar, lime zest and lime juice, olive oil and finely chopped coriander.
- Mix the peas in a blender with the yogurt, jalapeño tabasco, some sugar, salt & lime juice to a smooth cream.
- Bake the mozzarella in the deep fryer until golden brown. Then drain well on kitchen paper and drizzle with salt and a little lime juice.
- Salt the remaining asparagus a little and drizzle with olive oil. Grill or fry the asparagus so that it still retains its bite.
- Arrange the pea and jalapeño cream on a plate, place the asparagus on top and then arrange the baked buffalo mozzarella on top of the asparagus. Place the jalapeño slices and the asparagus salsa in between and sprinkle with a little lime zest, olive oil and Maldon salt. Garnish with a little coriander at the end.
- Image rights: Wiese Genuss
Nutrition
Serving: 100gCalories: 65kcalCarbohydrates: 7gProtein: 2.7gFat: 2.7g