Description
Today I offer you to taste one of the dishes of Vietnamese cuisine - spicy rice-cheese balls (Co m Sep No Mai). In its history, Vietnamese cuisine had honestly suffered a great deal from various conquerors. Probably no other cuisine in the world miraculously is not a combination of Asian traditions and European innovations. But a basic principle of Vietnamese cooks remains a lightness and freshness.
Ingredients
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Figure
100 g
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Quinoa
2 Tbsp
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Sesame
1 Tbsp
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Dutch cheese
100 g
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Sauce
1 tsp
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Flour
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Yolk egg
2 piece
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Bread crumbs
100 g
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Salt
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Vegetable oil
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Water
250 g
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Green onions
1 piece
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Peppers red hot chilli
1 piece
Cooking
Cook the rice (cover with water in a 1:2 ratio, bring to boil, cover, reduce the heat and cook for 15 minutes) and quinoa (rinse well with cold water, pour in 1:2 ratio, bring to a boil, add salt, lower the flame, cook for 10 minutes)
In a small amount (1 tsp) vegetable oil fry the chopped green onion and chopped red hot pepper for 30 seconds.
Mix prepared rice, quinoa and sesame.
Add fried onions, grated cheese, and fish sauce.
Formed small balls (slightly larger than a walnut)
Coat each ball first in flour, then in egg yolk and breadcrumbs.
Fry in hot vegetable oil.
Spread on a napkin to glass excess oil
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