Cook the long-grain rice mixture in salted water according to package directions, rinse in a colander and drain well.
Clean and rinse the sugar snap peas and cut diagonally once or twice. Make the frozen peas in bubbling boiling hot water for 3-4 min, simmering the sugar snap peas for 5-7 seconds. Drain everything, rinse on the spot in ice cold water, drain and cool.
Remove the stem ends, seeds and partitions from the peppers, rinse the pods and cut them into very fine strips about 3 cm long. Clean the spring onions, rinse and cut into very thin rings, the drained corn cobs into slices and the turkey breast into strips about 3 cm long. Peel, halve and core the apple and dice very finely or grate coarsely.
Mix yogurt with chili sauce, whipping cream, vinegar and juice of one lemon. Remove the peel from the ginger and garlic, chop coarsely and press both through the garlic press into the mixture. Season the sauce with salt, pepper, a little bit of curry powder and sambal oelek or Tabasco sauce, add all prepared ingredients and let the lettuce stand for about 15 minutes. Season well again.
(Khb
6/97)
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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