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Mandala gambas in kerrie
Voor 2 personen
2 sjalotjes
2 teentjes knoflook
20 g zure gember
½ komkommer
2 schijes verse ananas
1 eetlepel boter
1 eetlepel currypoeder
125 ml vlees bouillonblokje
3 eetlepels kokosmelk (blik)
400 g gambas
Cayennepeper
1 eetlepel sojasaus
Voorbereiding
Schil de sjalotjes en de knoflook, snij de uiteinden eraf, halveer ze in de lengte en snij ze met snij-
hulpstuk 1. Verwijder de gember uit het zuur, laat het uitlekken en snij deze ook klein met snijhulp-
stuk 1. Was de komkommer, schil hem, snij hem in ongeveer 5 cm grote stukken en halveer ze in de
lengte. Snij de komkommer en de ananas in kleine stukken met snijhulpstuk 2. Smelt de boter in
een diepe anti-aanbakpan. Sauteer de sjalotjes en de knoflook. Roer de currypoeder erin en kook
kort. Voeg de gember toe. Giet het vlees bouillonblokje en de kokosmelk erin en breng het aan de
kook. Voeg de blokjes komkommer, de stukken ananas en de gamba’s toe aan de saus en laat het 5
minuten sudderen op laag vuur. Breng de saus op smaak met cayennepeper en sojasaus en serveer
de gambas in kerrie.
Tip
Deze schotel smaakt nog exotischer als u er wat rozijnen en gemalen kardemom aan toevoegt.
Etenswaren voorbereiding & receptenboek
Hoofdgerechten
35


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