Tue Jun 11 2024
Sticky BBQ With Coriander Cream
This is a recipe for the whole family. Sticky BBQ cubes served on top of a fluffy flatbread, it's just childishly good!
Note:
Flatbread can be substituted with wheat tortillas for a tasty wrap.
SERVINGS:
COOKING TIME:
Ingredients
Coriander Cream
- 3/4 cups plant-based sour cream
- 20 g fresh coriander
- 1 garlic clove
- 1 tbsp sesame oil
- 1 lime, juice
- salt to taste
Sticky BBQ
- 3 Stacky's Smoky BBQ
- 2 tbsp corn starch
- 2 tbsp sesame oil
- 2 garlic cloves, finely chopped
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 2 tsp gochujang paste
- 1 tbsp cold water
- 3 green onions, sliced
Other
- 4 flatbreads
- 100 g romaine lettuce
- 2 tbsp roasted sesame seeds
- few leaves fresh coriander
Instructions
- Prepare the coriander cream by mixing all the ingredients (plant sour cream, coriander, garlic, sesame oil, lime and salt) in a food processor to the desired consistency. Put aside.
- Mix cornstarch, sesame oil, garlic, ginger, soy, gochujang and water in a small bowl.
- Heat a skillet to medium-high temperature. Cut Stacky's into small pieces and fry together with the green onions until they get a crispy surface. Pour the sauce over the skillet and cook until the sauce gets sticky and caramelised, about 7 minutes
- Assemble by adding coriander cream, romaine lettuce, sticky BBQ and avocado onto flatbreads. Finish by topping with sesame seeds and fresh coriander.