4
Grilled veal sausages in a Japanese sauce with chilli peppers, lemongrass, coriander and ginger with spicy glass noodles
30 - 60 minutes
veal sausage
*
stewing
Edgar Buhrs culinair
Preparation
Take the sausages out of the refrigerator and leave them to reach room temperature for approx. 10 minutes. Fry the sausages in medium-hot sesame oil until brown all over.
For the sauce: heat the sesame oil in a pan and sauté the ginger, shallot, chilli pepper, lemongrass and kaffir lime leaves. Add the soya sauce, ginger syrup and mirin. Add the sausages to the sauce and leave to cook for approx. 10 minutes.
In the meantime, cook the glass noodles in salted water until al dente. Pour them out into a sieve and drain well. Add the chilli pepper, chopped coriander and lime juice to the noodles and mix. Mix the ingredients for the coriander-lime oil in a blender until smooth. Decant into a sauce bottle.
Thickly slice the sausages diagonally into pieces and distribute them across four warmed plates. Spoon the sauce over the sausages. Twist the noodles on a fork into nests and place a nest on each plate. Drizzle the coriander-lime oil over the noodles.
Ingredients
- 8 pieces of veal sausage
- 1 tbsp sesame oil
For the sauce:
- 1 tbsp sesame oil
- 1 tbsp chopped ginger
- 1 shallot finely chopped
- ½ red chilli pepper no seeds
- 1 lemongrass stalk chopped
- 3 kaffir lime leaves
- 100 ml soya sauce
- 2 tbsp ginger syrup
- 1 tbspmirin
For the noodles:
- 100 g glass noodles
- ½ red chilli pepper no seeds chopped
- 2 tbsp fresh coriander coarsely chopped
- The juice of ½ lime
- Coriander-lime oil
- 2 tbsp fresh coriander chopped
- 100 ml olive oil
- 100 ml sesame oil
- The juice of ½ lime
- Salt and pepper
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