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Beignets van gamba’s
Frankrijk
Voor 4 personen
16 grote, rauwe garnalen
(gamba’s)
100 g + 20 g bloem
1 eierdooier
het sap van 1 citroen
zout
frituurolie
Voorbereiding: 20 minuten
Baktijd: 3 minuten per serie
Pel de garnalen, behalve het uiteinde van de staart.
Maak met een mes een inkeping langs de buik om te
voorkomen dat ze tijdens het bakken in elkaar rollen.
Klop in een kom 15 cl koud water met de eierdooier,
strooi de bloem erbij, voeg zout toe. Vermeng de
ingrediënten snel zodat een luchtig beslag wordt
verkregen.
Doe de overgebleven 20 g bloem in een diep bord,
haal de gamba’s door de bloem en dompel ze in het
beslag.
Verhit de friteuse tot 180° C. Bak de gamba’s in twee
series van elk ongeveer 3 minuten. Laat ze uitlekken in
de frituurmand en vervolgens op keukenpapier. Houd
ze warm terwijl u de volgende serie frituurt. Warm
serveren met citroensap erover.
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