Spicy skewers with mango dip

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Skewers

1 pack Délicorn Gehacktes (200 g)

3 tbsp breadcrumbs

1 egg, beaten

1 ½ tsp Thai 7-spice

1 stick lemongrass ,outer leaves removed, core finely chopped

4 sticks lemongrass, halved lengthways

1 tbsp peanut oil

Dip

1 mango (approx. 250 g), cut into pieces

1 red chilli, deseeded, finely chopped

½ lime, use only the juice

1 tbsp apple vinegar

½ tsp salt

½ lime (approx. 250 g), cut into segments

4 red chillies to garnish; incised 4 to 5 times lengthways, immersed in icy water for approx. 15 mins, drained

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How it's done

Skewers

Mix the mince well with the breadcrumbs and egg and season. Add in the finely-chopped lemongrass. Form the mixture into 8 approx. 6 cm long sausages and place on the lemongrass skewers. Heat the oil in a non-stick frying pan, fry the skewers all over for approx. 4 mins. over a medium heat.

Bake

for approx. 5 mins. in the centre of an oven preheated to 180°C.

Dip

Puree the mango and mix in the chilli, lime juice and vinegar. Add salt to taste.

Good to know

Serve:	Serve the skewers with the dip, garnished with lime segments and chilli blossoms.

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«Spicy skewers with mango dip»

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4 people

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