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Chef chefs recipe

Ricetta dello chef

Gamberi d'acqua dolce saltati e crema di zucca con latte di cocco e prezzemolo

  • Royal Palm Beachcomber Chef recipe Royal Palm Beachcomber Chef recipe


Per 4 persone

  • 8 gamberi d'acqua dolce,
  • 100 g purea di prezzemolo,
  • 125 g latte di cocco,
  • 50 g cipolla,
  • 200 g zucca,
  • 15 g zenzero,
  • 20 g semi di sesamo neri,
  • 10 g semi di sesamo bianchi,
  • 1 cucchiaio da the di glucosio,
  • 10 g latte,
  • 20 g burro salato,
  • 5 g peperoncino,
  • sale e pepe



Sguscite i gamberi lasciando solo la coda

Preparazione biscotti di cereali: Fate bollire dai 5 ai 10 minuti il latte con il burro e il glucosio, aggiungete i cereali e cuocete a fuoco alto per altri 5 minuti.

Schiacciate la zucca fino a farla diventare una purea e aggiungete lo zenzero scottato.

Preparazione della salsa:

Fate sgocciolare la cipolla tagliata a fettine sottili e aggiungete il latte di cocco; fate ridurre, frullate e aggiungete la purea di prezzemolo.

Utilizzate il composto di cereali per fare delle palline di circa 5 g cad su una teglia antiaderente; cuocete in forno a 160 °C.

Lasciate raffreddare


Friggete in padella i gamberi d'acqua dolce, mettete sopra un biscotto di cereali e cuocete per due minuti.

Stendete delle strisce di purea di zucca, disponete sopra i gamberi d'acqua dolce e servite la salsa a parte.

Buon appetito!