Ginger-marinated roasted romaine hearts with spicy mayo

Name: Ginger-marinated roasted romaine hearts with spicy mayo
Prep time: 1200 s
Total time: 1200 s
Yield: 2 Servings
Cuisine: Asian
Ingredients: 20 g ginger; 2 romaine hearts; 80 g mayonnaise; ½ stalk lemongrass; 1 kaffir lime leaf; 100 ml rice vinegar; 40 ml lemon squash; 3 drops Tabasco (green); 1 tsp lime juice; 20 g gochujang; cilantro for garnish; furikake for garnish; salt

Too few ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

20 g	ginger
2	romaine hearts
80 g	mayonnaise
½ stalk	lemongrass
1	kaffir lime leaf
100 ml	rice vinegar
40 ml	lemon squash
3 drops	Tabasco (green)
1 tsp	lime juice
20 g	gochujang
	cilantro for garnish
	furikake for garnish
	salt

Metric

Imperial

Utensils

bowl
cutting board
knife
decorating tip
whisk
piping bag
frying pan
spatula

Nutrition per serving

Cal
258

Protein
4g

Fat
16g

Carb
15g

Step 1/3

½ stalk lemongrass
1 kaffir lime leaf
20 g ginger
100 ml rice vinegar
40 ml lemon squash
3 drops Tabasco (green)
2 romaine hearts

bowl
cutting board
knife

Finely chop the lemongrass and kaffir lime leaf. Thinly slice the ginger and add to a bowl with the lemongrass and lime leaf. Add rice vinegar, lemon squash, and green Tabasco. Swirl to combine. Quarter the romaine hearts and trim the very bottom of the stalk, if needed. Add the romaine to the marinade and swirl to combine. Set aside.

Step 2/3

80 g mayonnaise
1 tsp lime juice
20 g gochujang
salt

decorating tip
bowl
whisk
piping bag

In another bowl, whisk the mayonnaise, lime juice, gochujang, and some salt. If you wish, for serving, transfer to a piping bag fit with a small, round decorating tip.

Step 3/3

cilantro for garnish
furikake for garnish

frying pan
spatula

Remove the romaine from the marinade and fry in a frying pan over high heat for approx. 30 sec. on each side. Serve with the mayonnaise and garnish with cilantro leaves and furikake. Enjoy!