Calvados Gamba Cookies
Course: Kamado BBQ Recipes, Recipes from our ambassadorsCuisine: AsianDifficulty: Medium2
persons30
minutes25
minutes55
minutesThe 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.
Houd je scherm aan tijdens de bereiding
Ingrediënten
500 g 500 large prawns, peeled and gutted
4 4 large prawns, head and gut removed
2 2 cloves of garlic, finely chopped
1 1 onion, finely chopped
100 g 100 flower
1 1 teaspoon of salt
1/2 1/2 teaspoon of chili flakes
2 2 tablespoon of lemon juice
2 2 tablespoons of sesame oil
6 6 tablespoon calvados
40 g 40 fresh chopped ginger
Olive oil (for frying)
Instructies
- 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.
Aanbevelingen
Skillet 25cm – Valhal Outdoor – twee handvattenSkillet
XL Pro KamadoKamado BBQ- Berk en Eik houtskoolBrandstof
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