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Gamba's with cashew nut satay sauce
Andréa
Prawns marinated in a delicious soy marinade with ginger, garlic and sesame, served with a homemade satay sauce of cashew nuts and coconut milk.
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Prep Time
5
mins
Cook Time
5
mins
Marinate
30
mins
Total Time
40
mins
Course
Dinner
Cuisine
Other
Servings
4
persons
Calories
703
kcal
Equipment
Food processor with knife
Bbq or grill
Ingredients
1x
2x
3x
Grilled gamba's
▢
100
ml
soy sauce
▢
100
ml
sesame oil
▢
3
cm
ginger
fresh, grated
▢
4
cloves
garlic
sliced thin
▢
1
red pepper
deseeded, sliced thin
▢
16
gamba's
uncooked
Cashew nut satay sauce
▢
200
grams
cashew nuts
grind finely
▢
4
tablespoons
soy sauce
sweet like ketjap manis
▢
4
tablespoons
brown sugar
▢
1
teaspoon
sambal
▢
200
ml
coconut milk
Instructions
Grilled gamba's
In a bowl add the soy sauce, sesame oil, ginger, garlic and pepper and mix well.
Put the gamba's in het bowl and make sure each of them is covered in the marinate.
Let it marinate for 15 minutes at room temperature.
Make sure the grill is hot and bake the gamba's on both sites for about 2 minutes (they should be coloured pink).
Cashew nut satay sauce
In a saucepan add the grind cashew nuts, soy sauce, brown sugar, sambal and coconut milk.
Whisk everything well (keep whisking) and put on high heat until it comes to a boil.
Turn the heat low and keep whisking until it thickens.
Serve the grilled gamba's with the cashew nut satay sauce
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