John Myers
Spicy Asian Schnitzel
The perfect spicy asian schnitzel recipe with a picture and simple step-by-step instructions.
- 250 g Long grain or basmati rice
- Salt
- 1 Garlic cloves
- 10 g Fresh ginger
- 5 tbsp Lemon juice
- 3 tbsp Soy sauce
- Pepper
- 1 pinch Sugar
- 2 Spring onions
- 2 Red chili peppers
- 4 Pork schnitzel, approx. 150 g each
- 2 tbsp Clarified butter
- Prepare the rice in boiling salted water according to the instructions on the packet. Peel and finely dice the garlic and ginger. Mix together lemon juice, soy sauce, garlic cubes and ginger. Season with salt, pepper and sugar.
- Clean, wash, quarter and cut the spring onions into thin strips. Halve the chili peppers lengthways, clean and remove the seeds. Cut the chilli peppers into thin strips. Place the spring onions and chili peppers in a bowl of cold water.
- Wash the schnitzel, pat dry and cut in half. Heat the clarified butter in portions in a pan. Fry the schnitzel in it, turning, for about 5 minutes. Season with salt and pepper. Drain the rice. Remove the spring onions and chilli peppers from the water and add them to the soy marinade. Arrange the schnitzel, pour the marinade and vegetable strips over them. Add the rice.
- Mixed green salad tastes good with it.
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