The crisp freshness of the kohlrabi and the melting scallops are the real stars of this summery dish.
Cooking time: 25 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Mango, medium ripe (still firm), cut into fine strips | |
| 1 | Kohlrabi, medium sized, peeled and sliced into thin strips | |
| 1 | Carrot, peeled and cut into fine julienne | |
| 1 | handful | Mint leaves, fresh |
| 1 | handful | Coriander (alternatively: parsley), roughly chopped |
| 2 | Spring onions, finely sliced into rings | |
| 1 | Chili pepper, small, red, cut into rings | |
| 2 | tablespoon(s) | Peanuts, roasted, roughly chopped |
| 2 | tablespoon(s) | Fried onions |
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | Fish sauce |
| 1 | tablespoon(s) | Rice vinegar (or white wine vinegar) |
| 1 | teaspoon(s) | Sugar |
| 1 | Garlic clove, finely chopped | |
| 1 | tablespoon(s) | Sesame oil or neutral vegetable oil |
| Juice of 2 limes | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | Soy sauce |
| 1 | teaspoon(s) | Fish sauce |
| 1 | teaspoon(s) | Honey |
| 1 | teaspoon(s) | Lime juice |
| 12 | Scallops, shelled, ready to cook, approx. 300-400 g | |
| Sesame oil for brushing | ||
| Black pepper, freshly ground | ||
Tip:
Falstaff wine recommendation
Sauvignon Blanc classic DAC 2024
Winery Schmölzer, SausalDry and fragrant with ripe currants, elderberries and a hint of mango. Finely structured on the palate, crisp, fresh and harmoniously balanced. The acidity lends liveliness, the finish is elegant and animating - an ideal summer wine!
weingut-schmoelzer.at, 10,60 Euro
*Cover picture porcelain: Collection "A la maison" by Frankl24
