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minutesThe sweet, warm flavor of ginger blends perfectly with the soft, juicy shrimp. Add some calvados for that slightly sweet, fruity flavor and a dash of lemon juice for a touch of freshness, and you have an unforgettably flavorful snack.
Houd je scherm aan tijdens de bereiding
500 g large prawns, peeled and gutted
4 large prawns, head and gut removed
2 cloves of garlic, finely chopped
1 onion, finely chopped
100 g flower
1 teaspoon of salt
1/2 teaspoon of chili flakes
2 tablespoon of lemon juice
2 tablespoons of sesame oil
6 tablespoon calvados
40 g fresh chopped ginger
Olive oil (for frying)
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5.0 from 1 vote A delightful idea – a hand-filled bread, baked on cast iron, full of spicy minced meat and fragrant wild herbs. This is the kind of dish you make on a lazy Sunday afternoon when the fire is gently glowing and time seems to stand still. Think:
At Nomad Fire Co., it’s all about fire, flavor, and the ultimate outdoor life. We love cooking over open fire, the smell of smoldering wood, and the power of simplicity. But truly being outdoors is more than preparing a meal – it’s reconnecting with nature. It’s learning with your hands,
4.8 from 4 votes These Mexican carnitas were created by BBQnoeier – founder of Grill Bill and co-owner of Smokey Bandit – and combine slow cooking with an irresistible crispy bite by grilling in beef fat. The 4 kg Heydehoeve Boston Butt, sourced from sustainably raised pigs, forms the juicy
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