Ingredients
For the rice balls
- 400 g pandan rice
- 2 lime leaves
- panko
- 2 eggs, beaten
- flour
- black and white sesame seeds
- lettuce
- coriander
- segments of lime
For the mince
- 10 g Bresc Lemongrass puree
- 10 g Bresc Thai red curry
- 400 g beef mince
- 30 g Indonesian soy sauce
- 3 g Bresc Ginger puree
- 1 egg
- 4 dessertspoons panko
- 20 g oyster sauce
- 10 g chopped coriander
- 20 g fish sauce
- sunflower oil for frying
For the dip
- 2 dl Indonesian soy sauce
- 2 limes, grated peel and juice
- 15 g fish sauce
- 10 g coriander, chopped
- 10 g Bresc Lemongrass puree
- 10 g Bresc Garlic puree
- 4 g Bresc Ginger puree