Ingredients:
- 60 ml Travel wine
- 60 ml Mirin (Japanese rice wine)
- 2 1/2 tablespoons fish sauce
- 2 tbsp lime juice
- 1 garlic clove, pressed
- 1 large red chilli, deseeded and finely chopped
- 4 Organic Eggs
- 2 tsp black sesame seeds
- 2 Tsp Sesame oil
- 2 tsp vegetable oil
- 140 g Edamame-Bohnen
- 1 large bunch
- Coriander green
- 1 large bunch of Thai basil
- 370 g cooked pearl barley
- 160 g Chinese cabbage, chopped
- 240 g green mango, chopped
- 1 shallot, cut into fine rings
- 80 g cashew nuts, roasted, chopped
Preparation:
1. Combine vinegar, mirin, 2 tablespoons fish sauce, lime juice, garlic and chili. Whisk together the eggs, remaining fish sauce, sesame seeds, and sesame oil .
2. Heat vegetable oil. Pour a quarter of the egg mixture into the pan and let set for 2 minutes, stirring initially. keep warm
3. Cook edamame in boiling water for about 2 minutes , place in a sieve and rinse with cold water. Rinse herbs, shake dry and pluck off leaves.
4. Mix pearl barley , Chinese cabbage, mango, shallot, edamame , coriander , basil leaves and cashew nuts. Divide the salad among 4 plates, drizzle with the dressing and serve with the omelettes.
Per person 350 kcal, fat 12 g
