Meat skewers with Cantonese rice

Ingredients for 4 servings:

• 600 g pork schnitzel or veal schnitzel, very thin
• 2 tsp, leveled cornstarch
• ¼ tsp sugar
• 4 tbsp sesame oil
• salt and pepper
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 shot of rice vinegar or white balsamic vinegar
• Oil (peanut oil)
• 300 g rice
• 2 eggs
• 100 g prawn(s), pre-cooked, peeled small
• 4 spring onions
• 100 g cooked ham (back ham), diced
• 100 g peas, cooked

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the schnitzels across the grain into strips approximately 3 cm wide. Place the meat strips in a bowl and mix well with 1 teaspoon of cornstarch, sugar, 1 tablespoon of sesame oil, soy sauce, salt, and pepper, and marinate for 20 minutes. Then thread the marinated meat strips onto wooden skewers. Cook the rice in boiling salted water according to the package instructions. For the sauce, vigorously mix 1 teaspoon of cornstarch, salt, pepper, and tomato paste with 4 tablespoons of water. Stir in Worcestershire sauce, vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of peanut oil and set the sauce aside. Chop the spring onions. Beat the eggs and scramble them in a little oil. Add the ham cubes, peas, shrimp, spring onions, 2 tablespoons of sesame oil, and rice, mix everything thoroughly, and fry for about 5 minutes. Fry the skewers in a little oil over high heat for about 10 minutes. Serve the skewers with the Cantonese rice and the prepared sauce.