2 tablespoons |
vegetable oil |
15g |
root ginger, grated, (peeled weight) |
3 |
fat garlic cloves, grated |
1 |
small red onion, finely sliced |
175g |
skinless duck breasts, sliced on the diagonal into 5 cm-long slices |
1 rounded teaspoon |
ground cumin, or to taste |
1 rounded teaspoon |
chaat masala, or to taste |
1/2 teaspoon |
freshly ground black pepper, or to taste |
|
salt |
1 |
small vine tomato, sliced |
8 |
rice paper wrappers |
1 |
large carrot, peeled and cut into thin batons |
8 sprigs |
coriander, washed and cut into 5 cm lengths |