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Chef chefs recipe

Rezept des Chefkochs

Gebratene Süßwassergarnelen und Kürbis-Ingwer-Püree mit Kokosmilch und Petersilie  

  • Royal Palm Beachcomber Chef recipe Royal Palm Beachcomber Chef recipe


Rezept für 4 Personen

  • 8 camarons (freshwater prawns)
  • 100g parsley purée
  • 125g coconut milk
  • 50g onion
  • 200g pumpkin
  • 15g ginger
  • 20g black sesame seeds
  • 10g white sesame seeds
  • 1tsp glucose
  • 10g milk
  • 20g salted butter
  • 5g red chilli
  • Salt and pepper



Die Süßwassergarnelen schälen, den Schwanz dran lassen.

Zubereitung der Müsli-Kekse: Milch, Butter und Glukose fünf bis zehn Minuten kochen, die Getreidemischung dazugeben und 5 Minuten bei starker Hitze köcheln lassen.

Den Kürbis pürieren und den angebratenen Ingwer dazugeben.

Zubereitung der Sauce:

Die dünn geschnittene Zwiebel anschwitzen und die Kokosmilch hinzufügen; reduzieren, pürieren und das Petersilienpüree hinzufügen.

Aus dem Müsli-Teig kleine Bällchen auf einem antihaftbeschichteten Backblech formen; im Backofen bei 160 °C backen.

Abkühlen lassen.


Die Süßwassergarnelen in der Pfanne anbraten, einen Müsli-Keks darauf legen und zwei Minuten backen.

Durch das Kürbispüree Streifen ziehen, die Süßwassergarnelen darauf verteilen und die Sauce dazu servieren.

Guten Appetit!