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Amandajo
Gamba snacks with dip
Gambas with a dip of crème fraîche, ginger and horseradish.
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Ingredients
Directions
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Peel the shrimps and remove the intestinal tract. Slice the garlic. Heat the oil in a frying pan and fry the garlic and chilli flakes for 30 seconds.
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Add the prawns and cook over a high heat for 5 min. Change regularly. Remove the pan from the heat and allow to cool slightly.
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Grate the ginger and mix with the crème fraîche, horseradish and lemon juice. Add water if the dip is too thick.
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Thread the prawns on the cocktail sticks. Spoon ½ tbsp into each shot and sprinkle with the cress or chopped chives.
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Place a cocktail spear with shrimps on the glass and serve.
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Nutrition
100Calories
Sodium24% DV570mg
Fat11% DV7g
Protein18% DV9g
Carbs0% DV1g
Fiber0% DV0g
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