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NL
46
Bereiding
Har Gau-deeg
Meng het tarwezetmeel
en het aardappelzetmeel.
Voeg het zout toe. Voeg geleidelijk aan
het kokende water toe en blijf roeren.
Wacht 5 tot het deeg lauw is en meng
er de reuzel onder, beetje bij beetje.
Bewerk het deeg tot het glad is.
Vulling
Pel de scampi en behoud het staartstuk.
Om de dim sum te bereiden
Spreid een groot vel perkamentpapier
uit op de tafel. Neem een koffi elepel
deeg, rol dit in een bolletje en
druk het iets platter. Spreid het deeg
uit op het papier tot het ongeveer
3-4 cm diameter bereikt.
Leg de scampistaart in het midden
van het deeg en laat de staart
uitsteken. Rol op en maak de randen
dicht. Stoom gedurende 10. Het deeg
moet doorzichtig zijn.
Presentatie
Serveer warm met sojasaus
of pimentsaus.
Dim Sum :
gestoomde
langoustinestaartjes
Koken : 10 min.
Voor 4 personen :
Transparant deeg :
150 gr tarwezetmeel
50 gr aardappelzetmeel
1 koffi elepel zout
100 dL kokend water
1 koffi elepel reuzel
• Vulling :
8 grote scampi
Moeilijk
FR-NL-UK-DE-08-08.indd 46FR-NL-UK-DE-08-08.indd 46 10/08/11 13:4110/08/11 13:41
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