for 4 person

Filling

120 g	edamame
1	spring onion incl. green part, cut into thin rings, greens set aside
1 tbsp	soy sauce
½ tbsp	rice vinegar
1 tsp	chilli flakes

Steaks

8	thin veal cutlet (approx. 80 g each), pounded flat
¾ tsp	salt
4 stick	lemongrass, halved
1 tbsp	peanut oil

Dressing

1	lime
1 tsp	rice vinegar
½ tbsp	toasted sesame oil
1 tsp	soy sauce
120 g	edamame, drained, rinsed
1 tsp	sesame seeds

How it's done

Filling

Puree the edamame, mix in the white of the spring onions and all the other ingredients up to and including the chilli flakes.

Steaks

Season the steaks. Place 1/8 of the filling onto each steak, then place 1 stick of lemongrass on top. Roll up the steaks, secure with toothpicks, season.

Heat the oil in a frying pan, fry the meat rolls in batches over a medium heat for approx. 5 mins all over.

Dressing

Combine the lime with all the other ingredients up to and including the soy sauce, then mix in the edamame, the reserved spring onion greens and the sesame seeds. Serve with the meat rolls.

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