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FR 46
Crevettes à la noix de coco
Ingrédients :
12 crevettes (épluchées et éviscérées)
Pour la panure :
env. ½ tasse de farine
env. ½ tasse de ocons de noix de coco
env. ½ tasse de panure ou de chapelure
1 à 2 blancs d’œuf
Préparation :
1. Versez les ocons de noix de coco et la panure (respectivement la chapelure) dans
un bol dans un rapport de 1:1 et mélanger les ingrédients.
2. Versez la farine dans un bol séparé.
3. Séparez le jaune d’œuf du blanc et versez le blanc d’œuf dans un autre bol.
4. Roulez les crevettes d’abord dans la farine, plongez-les ensuite dans le blanc d’œuf
et roulez-les en n dans la panure de noix de coco.
Morceaux de poulet panés
Ingrédients :
2 cuisses de poulet ou ailes de poulet
env. ½ tasse de panure ou de chapelure pour paner
1 blanc d’œuf
2 CS de poudre de paprika
1 gousse dail
1 cuillère à café (CC) sel de mer
1 CC romarin
Préparation :
1. Éplucher lail et le presser avec la presse à ail.
2. langer l’ail, la poudre de paprika, le sel de mer, le romarin et la panure.
3. Séparer le blanc d’œuf dans un bol à part.
4. Roulez les cuisses ou les ailes de poulet dans le blanc d’œuf et plongez-les dans
la panure.
Blancs de poulet panés
Ingrédients :
2 blancs de poulet
1 à 2 blancs d’œuf
env. ½ tasse de farine pour la panure
env. ½ tasse de panure ou de chapelure pour paner
1 CC de sel
1 CC de poivre
44


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