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7. RECEPTEN
GARNALENKEFTA MET PINDASAUS
500 g garnaalstaarten, gepeld
1 sjalot, versnipperd
1 teentje knoook, versnipperd
1/2 bosje korianderblaadjes, versnipperd
5 cl sesamolie
1 el aardappelzetmeel
Zout en peper van de molen
24 houten spiesen van 12 cm
Pindasaus
30 cl kokosmelk
3 el pindakaas
1 tl limoenzeste
5 cl sojasaus
2 el bruine suiker
1 el geraspte gember
Hak de garnaalstaarten jn en meng ze met de sjalot, de knoook, de koriander, de sesamolie en
het aardappelzetmeel.
• Kruid naar smaak. Maak er kleine worstjes mee en zet ze 30 minuten in de koelkast.
• Doe alle ingrediënten voor de saus in een steelpannetje.
Breng het geheel aan de kook en laat het 5 minuten sudderen op een heel zacht vuurtje. Zet de
saus aan de kant.
• Prik de worstjes voorzichtig in de lengte op de houten spiesen.
• Zet het toestel aan en laat beide platen opwarmen.
• Leg de spiesen op de lichtjes ingevette plancha en bak de worstjes 2 minuten aan elke kant.
• Serveer de spiesen op een bordje en de saus in een potje.
• Giet de pindasaus over de spiesen en geniet!
Suggestie:
Laat de houten spiesen vooraf een half uur in koud water weken.
Zo verbranden ze niet tijdens het bakken.
65


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