A delicious recipe for the asparagus season:
1. bring stock to a boil with kaffir leaves, a tiny bit of salt and the chicken breasts. Cook in a closed saucepan at low temperature for 12-15 min, cool in stock and pluck or cut into bite-sized pieces.
Wash the lime in hot water, rub dry well. Peel the peel in fine zests and squeeze out 3 tbsp juice. Peel ginger, dice shallots and ginger very finely. Stir everything with the sugar, ketjap manis and sambal ölek and season lightly with salt. Crush the peanuts and mix them into the sambal just before serving or bring to the table separately.
3. clean the beans, peel the lower third of the asparagus spears, cut the ends into small pieces. Cook both separately in boiling hot salted water until crisp, rinse and drain well. Rinse watercress, basil and cilantro, clean and spin dry.
Chop the peppers with seeds, chop half of the coriander coarsely and mix both with the milk, curry, eggs, olive oil and a little salt. Bake 8 narrow pancakes in a small, coated frying pan. To do this, pour the batter in batches into the frying pan over medium heat and bake each for 2-3 minutes with the lid closed until the surface is crisped up.
Roll up the pancakes, arrange with the vegetables, chicken and dip, coarsely chop the remaining coriander and basil and sprinkle over the top.
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