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Asian cracker, lamb kebab & spicy pineapple

Lightly spicy cracker, made with the so-called rosettes tong. Served with spicy pineapple, slow-cooked lamb kebab topped with Japanese mayonnaise.A Grüner Veltliner, with its fresh aromas, subtle pepper, and mineral notes, is a fantastic companion! For approximately 25 cakes.

Ingredients

150mlCoconut milk
3Icing sugar
1units.itemsEgg
Rosette tongs
0.5Togarashi
100gRice flour

400gSunflower oil
1units.itemsFresh pineapple
30gHarissa
10gAleppo pepper

100gKorean BBQ marinade
50gRoasted garlic and soy glaze
Lamb kebab

Japanese mayonnaise
100gRoasted coconut

Preparation

  1. Beat the egg.
  2. Mix the togarashi pepper and the powdered sugar together.
  3. Mix this into the egg and add the coconut milk.
  4. Mix well with a whisk.
  5. Add the rice flour and mix until smooth.
  6. Heat the fryer with oil to 180°C.
  7. Heat the tong in hot oil, let it drain well.
  8. Dip about ½ into the batter and place directly in the fryer.
  9. Fry, shaking, until the cracker releases from the mold.
  10. Fry until brown and crispy.

  1. Toast the Aleppo pepper in a little oil.
  2. Add the harissa and briefly fry together.
  3. Put this together with the sunflower oil in a measuring jug.
  4. Blend with a hand blender into a spicy oil.
  5. Peel the pineapple and cut into even strips.
  6. Place the pineapple in a vacuum bag and add some of the oil.
  7. Vacuum seal so the oil can nicely infuse into the pineapple.

  1. Fry the meat until crispy in a hot pan.
  2. Mix the Korean BBQ marinade with the glaze.
  3. Add the glaze to the fried meat so it becomes nicely glazed with the marinade.

  1. Fry the pineapple strips in a hot pan without fat.
  2. Add some of the marinade while frying.
  3. Cut the pineapple into small pieces.
  4. Place the pineapple pieces on the cracker.
  5. Distribute some lamb meat over the cracker.
  6. Garnish with Japanese mayonnaise and some toasted coconut.