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12 13
Kefta van garnalen, pindasaus
Ingrediënten
500 g gepelde
garnaalstaarten
1 gehakte sjalot
1 gehakt knoflookteentje
½ bos gehakte
korianderbladen
5 cl sesamolie
1 eetlepel aardappelzetmeel
Zout en peper uit het
molentje
24 houten brochettes van
12 cm
Pindasaus
30 cl kokosmelk
3 eetlepels pindaboter
1 theelepel geraspte
limoenzeste
5 cl sojasaus
2 eetlepels bruine suiker
1 eetlepel geraspte gember
Bereidingswijze
Hak de garnaalstaarten en meng met de sjalot,
de knoflook, de koriander, de sesamolie en het
aardappelzetmeel.
Breng op smaak. Vorm kleine worsten en zet in de
koelkast gedurende 30 minuten.
Giet alle ingrediënten in een pan om de saus te
bereiden.
Breng aan de kook en laat gedurende 5 minuten op
een zacht vuurtje bakken. Zet opzij.
Steek de worsten voorzichtig, in de lengte, op de
houten brochettes.
Schakel het toestel in en laat de twee platen
voorverwarmen.
Plaats de brochettes op de lichtjes ingeoliede plancha
of grill (naar keuze) en laat elke zijde 2 minuten bakken.
Dien de brochettes op in een bordje en de saus in een
potje.
Dompel de brochettes in de pindasaus om te proeven.
Suggestie:
Laat de houten brochettes
vooraf een half uur weken in
koud water. Daardoor zullen
ze niet verbranden tijdens
het braden.
20 minuten 8 minuten 6220 °C
Plancha/Grill
30 minuten
7


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