Versões compatíveis
Katsu chicken with cauliflower rice and pickled salad
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- extra virgin olive oil, for greasing
Crumbed chicken
- 60 g flaked almonds
- 70 g pork crackling (see Tips)
- 1 tsp curry powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 eggs
- 2 chicken breast fillet, cut horizontally to make 4 fillets
Pickled salad
- 1 - 2 carrots, cut into julienne
- 1 continental cucumber, deseeded and cut into julienne
- 1 tbsp rice wine vinegar
- ½ lime, juiced
Cauliflower rice and katsu sauce
- 350 g cauliflower, broken into florets (3 cm)
- 2 garlic cloves
- 100 g brown onion, cut into halves
- 1 cm piece fresh ginger, peeled
- 20 g extra virgin olive oil
- 2 tsp curry powder
- 1 star anise
- 350 g water
- 1 ½ tbsp monkfruit sweetener or sweetener of choice (see Tips)
- 1 tbsp tamari
- 20 g cashews
- 1 - 2 pinches salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- 1 fresh red chilli, deseeded if preferred and thinly sliced, to garnish
- fresh coriander, leaves only, to garnish
- Nutrição
- por 1 portion
- Energia
- 2096.2 kJ / 499.1 kcal
- Proteína
- 45.1 g
- Hidratos de carbono
- 12.5 g
- Gordura
- 28.2 g
- Gordura saturada
- 5.9 g
- Fibra
- 8.5 g
- Sódio
- 1305.9 mg
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