Three Kinds of Rabbit Saté with Fried Fragrant Rice And…

Remove the silver skin from the rabbit fillets, season with salt, season with pepper and set aside.

For the bread-pumpkin seed breading, prepare the white bread in a food processor to breadcrumbs, coarsely chop the pumpkin seeds and add a small amount of crushed white pepper and lemon zest.

Rosemary sprigs and lemongrass serve as skewers. Remove three quarters of the leaves from the rosemary twigs, quarter the lemongrass and thread a rabbit fillet onto each skewer.

Turn eight fillets first in egg yolk to the other side and then bread them: four with coconut flakes and four in the pumpkin seed-bread mixture. The remaining four fillets -without having been turned in egg yolks- are dipped directly into the tempura batter. Later, fry the sate skewers briefly in a frying pan with enough oil until the breading has color. It is important that coconut, pumpkin seed and tempura sates are fried in the frying pan one after the other (in the mentioned order). In the stove at 90 degrees cook the sate skewers for another 15 min.

For the fried fragrant rice, chop the garlic and roast well in olive oil, finely chop the mushrooms and the hard-boiled egg, add to the garlic form and also roast well. Add the previously cooked basmati rice and season with ketjab asin, salt, pepper and sugar.

For the mango dip, grind the mango flesh, mix with chicken chili sauce and a little sesame oil and season with tandoori and a little coriander.

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