Gamberi al cocco

Gamberi coccoI gamberi al cocco sono un alimento molto popolare nei menu come antipasto in tutto lo stato della Florida. I gamberi ci sono in abbondanza, e quando sono arrivata qui dall’Inghilterra sono rimasta sorpresa da come si possono acquistare a buon mercato. Quando i gamberi al cocco vengono serviti con la salsa preferita, fidati di me, tu non ne avrai mai fatti abbastanza. Fanne tanti, ma tanti di più!

I gamberi al cocco- Ingredienti per 2

  • Olio per friggere in abbondanza
  • 250 gr di gamberi crudi (sbucciati e svenati)
  • 360 gr di farina
  • 1 cucchiaino di sale
  • 240 ml di latte
  • 240  gr di Panko grattugiato Giapponese
  • 120 grammi di fiocchi di cocco dolce
  • 1 cucchiaino di estratto di noce di cocco puro

Gamberi cocco

  • In un sacchetto con chiusura ermetica, aggiungere l’estratto di noce di cocco e il cocco. Sigillare il sacchetto, dare una buona mischiata e mettere da parte.
  • Mescolare metà della farina con il latte per formare una pastella e mettere da parte.
  • Nel frattempo, pulisci ogni gambero: Rimuovere la vena e dividi in due il gambero lasciando intatta la coda.
  • Preparare 3 ciotole: la prima con 3/4 di tazza della farina, zucchero, sale e mescolare.
  • La seconda con la pastella.
  • Il terzo con il Panko e cocco mischiati.
  • prendere ogni gambero, e tuffarlo nella farina, seguita con la pastella in fine con il pangrattato e miscela di cocco, rivestendolo in modo uniforme.
  • Friggere i gamberi in abbonante olio a 350 gradi per 2-3 minuti o fino a doratura.
  • Scolate su carta assorbente.
  • Servire con la vostro salsa preferita.

Salsa di pomodoro e lime

Antipasto, Finger food , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Zuppa di zucca con riso Next Entries Biscotti con formaggio cheddar e aneto

Leave a Reply

*