Lentil Buns with Sauce

Try this delicious pasta dish:

Rinse the lentils, put them in a saucepan with water and let them boil. Skim and make 10 min without lid. Reduce temperature and simmer on low for 5 min until only a little water remains. Stir occasionally.

Remove from heat and stir in scallions, chili, garlic, salt and pineapple juice. Cool for 10 min.

To make the sauce, stir together the paradeis pulp, vinegar, sugar, salt, sesame oil, cornflour and water and set aside.

Add the beaten egg to the lentil mixture form. Heat the oil in a wok or large frying pan and deep-fry tablespoon-sized portions of the mixture, one at a time, until crisp and golden.

Lift out with a wok turner (or slotted spoon) and drain on paper towels.

Heat the 2 tbsp oil in a wok or possibly a frying pan. Pan fry the peppers for 2 min. Add the sauce mixture along with the pineapple chunks. Bring to a boil, reduce the heat and gently bubble for 1 min, stirring throughout, until the sauce has thickened. Add the lentil balls and heat thoroughly.

Doing this carefully so that they do not break apart. Serve with noodles or long grain rice.

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