350 g flour
50 g of rice starch
1 yeast packet of freeze-dried baker
20 cl of milk
1 tsp. Coffee caster sugar
2 tbsp. tablespoons peanut oil
1 pinch of salt
For the filling
4 chicken cutlets
1 large tomato
1 purple sweet onion
4 large sweet sour pickles (malossols)
1 bunch fresh coriander
30 g roasted shelled peanuts
2 tbsp. tablespoons flour
2 tbsp. bread crumbs
6 tbsp. tablespoons peanut oil
4 tbsp. tablespoons Thai chili sauce (Asian grocery stores)
salt pepper
Stages of preparation
1. Prepare the white buns: dissolve the yeast in 3 tablespoons. tablespoons of warm milk. Sift together flour and baking powder. Make a hollow and pour the dissolved yeast, oil, salt and sugar, remaining milk and mix. Knead the dough, shape into a ball and let rise 1 hour. Knead again, shape 4 balls. Put them on squares of baking paper and leave to rise for 1 h 30 min 20 Cook them steamed, on their paper.
2. For the filling: peel and slice the purple onion, cut the tomatoes into thin slices. Roughly chop the peanuts
3. Salt and pepper the chicken cutlets, coat them in flour, beaten egg and breadcrumbs. Make them fry 3 to 4 minutes per side in oil over medium heat. Sponge them and cut them into 2 or 3 strips.
4. To assemble, cut into 2 buns in thickness. Cover the basics of Thai sauce, place the scallops, sprinkle with peanuts, pickles, tomato and onion, add even peanuts. Finish with some fresh coriander. Rest hats, hold with a toothpick and enjoy.
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