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Cmoore67
Shrimp paste with pineapple
Garnalensaté with pineapple, sambal and lemongrass
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Ingredients
Directions
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Make sure the shrimps are defrosted.
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Cut the underside of the lemongrass. Remove the outer leaf and cut the stalk into pieces.
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Put the lemongrass together with the peeled and chopped ginger, garlic and possibly salt in the mortar. Stamp well until everything is fine.
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Grate the yellow skin of the lemon and squeeze out the fruit. Keep the juice apart and crush the grater, the caster sugar and sambal.
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Take the pasta out of the mortar and mix with the soy sauce, oil and 2 tbsp lemon juice in a bowl into a marinade.
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Peel the shrimps, remove the intestinal tract and leave the tail. Thread the shrimps around the pineapple with the pineapple.
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Pour the marinade over the shrimps and leave to marinate in the fridge for at least 45 minutes.
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Meanwhile, light the barbecue.
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Take the satay from the fridge. Gril in portions in 3-4 min. Golden brown and done. Times regularly.
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Bon appétit! .
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Nutrition
155Calories
Sodium0% DV1.900mg
Fat5% DV3g
Protein36% DV18g
Carbs5% DV15g
Fiber8% DV2g
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