Cut the pork schnitzel into strips about 2 cm wide and lengthen them to about 3 cm. Mix oyster sauce and soy sauce for the marinade and marinate the pork pieces with it, at room temperature, until ready to use.
Process a washed and peeled carrot into small cubes. Heat the coconut water, dissolve the salt in it, add 40 g of the carrot cubes and basmati rice. Let simmer covered over moderate heat for 12 minutes. Remove from heat and let sit for 25 minutes.
For the beef dumplings, place the ground beef in a bowl. Add 30 g of the carrot cubes, freeze the rest.
Wash the fresh celery, shake dry, pluck the flawless leaves and chop them. Use 2 tablespoons for the dumplings and 2 teaspoons for garnishing here, and freeze the remaining leaves. Cut the flawless stems into slices about 3 mm wide and freeze in portions.
Cut the onions and garlic cloves, peel, chop into small pieces and fry in sunflower oil until transparent. Add to the ground meat along with the weighed breadcrumbs.
Beat and mix the egg with the jalapeno pepper, baking powder, and salt. Mix into the ground meat. Let the mixture mature in the refrigerator until ready to use.
To prepare the vegetables, cut off both ends of the mango, peel, and fillet. Cut the flesh of the two large fillets from the bottom end into pieces about 7 cm long. Create 2 fans for garnishing and place them on the serving plates. Add 4 washed grapes. Cut 120 grams of the large fillets into pieces about 1 cm in size. Use the remaining mango pieces elsewhere.
Also cut off both ends of the onions and garlic cloves, peel, and roughly chop. Cut the washed and peeled ginger into thin slices. Weigh the frozen goods.
To garnish, slice the washed tomatoes crosswise. Remove the brown, hard skin from the opened coconut and cut the white flesh into julienne threads using a julienne cutter.
For the sauce, mix the coconut water, soy sauce, white wine, pineapple juice, tomato ketchup, coconut milk, Madras curry, vegetable broth, tapioca flour, and rice wine until homogeneous and set aside.
Bring 1 liter of lightly salted water to a boil in a 1.5-liter pot. Shape the dumpling mixture into small dumplings and let them slide into the boiling water. When all float to the top, turn off the heat and keep warm with the lid on.
Strain the marinated pork pieces and let them drain well. Also remove the dumplings from the water and let drain well.
In a wok, heat the sunflower oil together with the sesame oil. Add the pork pieces and stir-fry for 1 minute, then add the dumplings and stir-fry for another 2 minutes. Remove the meat mixture from the wok with a slotted spoon and keep warm.
Now add the onion and garlic pieces and the ginger slices. Stir-fry for 2 minutes. Then add the mango pieces, stir briefly, and deglaze with the sauce. Add the meat mixture and simmer for 2 minutes.
Place the cooked rice on the serving plates and add the meat curry. Garnish with the celery leaves, tomatoes, and coconut julienne strips. Optionally decorate with flowers and leaves, and sprinkle the rice with 2 pinches of Szechuan pepper. Serve hot and enjoy!
Nutrition score
kcal
1.053
fat
49,63 g
protein
40,95 g
carbs
107,02 g
60 min. total time | 60 min. preparation time | Juliennehobel
