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noites : -

Chef chefs recipe

Receita do Chef

Camarões fritos com purê de abóbora e gengibre, leite de coco e salsinha

  • Royal Palm Beachcomber Chef recipe Royal Palm Beachcomber Chef recipe


Para 4 pessoas

  • 8 camarões (camarões de água doce)
  • 100g de purê de salsinha
  • 125g de leite de coco
  • 50g de cebola
  • 200g de abóbora
  • 15g de gengibre
  • 20g de sementes de gergelim preto
  • 10g de sementes de gergelim branco
  • 1 colher de chá de glicose
  • 10g de leite
  • 20g de manteiga com sal
  • 5g de pimenta vermelha
  • Sal e pimenta



Descasque os camarões deixando as caudas

Para preparar os biscoitos de cereal: Ferva o leite, a manteiga e a glicose por cinco a dez minutos, acrescente a mistura de cereais e cozinhe em fogo alto por 5 minutos.

Amasse a abóbora e adicione o gengibre grelhado.

Para o molho:

Refogue a cebola em rodelas finas e acrescente o leite de coco; reduza, bata e acrescente o purê de salsinha.

Use a massa de cereais para fazer bolinhas de 5g, coloque em uma assadeira antiaderente; cozinhe no forno a 160 ° C.

Deixar esfriar

Como apresentar:

Frite os camarões de água doce, coloque um biscoito de cereais por cima e leve ao forno por dois minutos.

Desenhe tiras de purê de abóbora no prato, arrume os camarões de água doce por cima e sirva o molho à parte.

Bom apetite!