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0.0 from 0 votes

Calvados Gamba Cookies

Recipe by Bill
0.0 from 0 votes
Course: Kamado BBQ Recipes, Recipes from our ambassadorsCuisine: AsianDifficulty: Medium




Cooking time





The sweet, warm flavor of ginger blends perfectly with the soft, juicy shrimp. Add some calvados for that slightly sweet, fruity flavor and a dash of lemon juice for a touch of freshness, and you have an unforgettably flavorful snack.

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Houd je scherm aan tijdens de bereiding


  • 500 g large prawns, peeled and gutted

  • 4 large prawns, head and gut removed

  • 2 cloves of garlic, finely chopped

  • 1 onion, finely chopped

  • 100 g flower

  • 1 teaspoon of salt

  • 1/2 teaspoon of chili flakes

  • 2 tablespoon of lemon juice

  • 2 tablespoons of sesame oil

  • 6 tablespoon calvados

  • 40 g fresh chopped ginger

  • Olive oil (for frying)


  • Preheat the Grill Bill Kamado BBQ to 180 degrees Celsius and place the skillet on it and let it get well hot.
  • Marinate the whole prawns in 6 tbsp. calvados, 1 tbsp. lemon juice and sesame oil
  • Finely chop the remaining shrimp and mix with the chopped garlic and onion.
  • Add the flour and salt and mix well.
  • Add the chili flakes, ginger, calvados and lemon juice and mix again.
  • Make small balls of the dough and flatten them into small discs.
  • Brush the skillet with some olive oil and place the prawn cookie slices on the skillet.
  • Bake cookies on both sides on the skillet for 10/12 minutes or until golden brown and crispy and place on paper towels to cool
  • Now grill the marinated prawns for about 3 minutes on each side, when ready, set aside in a bowl
  • Serve the prawn cookies warm with and garnish with spring onion and sliced red pepper, and a wedge of lemon if desired.


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