Peanut Crusted Gambas
White Wine, Mangoes and Thai Spices mustard lifts this peanut crusted gambas aperitif.
Ingredients
- - 300g raw gambas
- - 40g raw unsalted peanuts (shelled weight)
- - 1 egg
- - 1 soup plate with flour
- - 100ml coconut milk
- - 1 teaspoon Maille Mustard with White Wine, Mangoes and Thai Spices
- - Salt, pepper
- Prep Time:
- 10 minutes
- Cooking Time:
- 5 minutes
- Total Time:
- 15 minutes
- Course:
- Aperitif
- Serves:
- 4 people
Preparation
- Peel and remove the head of the gambas, keeping the tail.
- Grind the peanuts into a coarse powder in a small food processor.
- Break the egg into a bowl, add salt and pepper, and beat with a fork.
- Coat the gambas with flour and remove any excess.
- Cover with egg, then coat with the peanuts.
- Heat a frying pan with a bit of oil, and cook until golden brown on each side.
- Meanwhile, mix the coconut milk and mustard together.
- Serve the warm gambas with the cold sauce on the side.
Chef's Tips
- Prawns cook quickly. Allow a cooking time of 5 minutes. Cook them at the last moment for a crispy crust at serving time.