Easy

Olive oil

tablespoons

Onion

unit

White sugar

Fresh coriander leave

Shrimp

Soy sauce

Garlic

Chicken fillet

Ginger (powder)

Nuoc mam

Lemongrass

Thai chicken roulades

Prepare the shrimps by peeling and mincing them thoroughly.

Sauté the ginger and garlic in olive oil in a saucepan for 2 minutes.

Add the shrimp to the pan and stir for 30 seconds.Incorporate the nuoc-mâm, sugar and half the finely chopped coriander.

Crush the cutlets as flat as possible and gently spread this warm stuffing over the cutlets and roll them up.Wrap the roulades individually in cling film.

Steam roulades for 20 minutes in a steamer basket.

Present the roulades without the film on a bed of finely sliced onions, garnish with the remaining coriander and drizzle with soy sauce.

Easy

50 min

Pregnant woman

Meat

Thai

Main course

White meat

Servings

4

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

2 min.

Step #3

1 min.

Step #4

14 min.

Step #5

20 min.

Step #6

3 min.

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