Cooking & Baking
Related: About this forumPeanut Crusted Gambas White Wine, Mangoes and Thai Spices mustard lifts this peanut crusted gambas
- 11oz. raw gambas
- 1⅜ raw unsalted peanuts (shelled weight)
- 1 egg
- 1 soup plate with flour
- ⅜ cup coconut milk
- ⅓ tablespoons Maille Mustard with White Wine, Mangoes and Thai Spices
- Salt, pepper
http://www.maille.com/en_US/recipes/recipes-1st/Peanut-crusted-gambas.html?fdid=maille-recipes
luvMIdog
(2,533 posts)WhiteTara
(29,718 posts)Thanks for the new word!
WhiteTara
(29,718 posts)Or do you add them to the mustard? Couldn't find that mustard on the internet.
Okay, found it. http://www.maille.com/en_US/mustard-with-white-wine-mangoes-and-thai-spices/29879201.html
elleng
(130,974 posts)WhiteTara
(29,718 posts)at $9.00 (faint!) and it arrived. A very tiny jar I might add. I'll let you know how it goes. I tasted the mustard and it is really wonderful.
elleng
(130,974 posts)WhiteTara
(29,718 posts)The ingredients competed with one another. The peanuts overpower the shrimp and the sauce sort of clashed with the dish. It was a good try, but not exactly successful.
I make another dish similar to this one...macademia nut encrusted chicken with an orange/white wine with shallots sauce which is really divine.
elleng
(130,974 posts)Macademia/orange/shallots sounds like a great combo!
WhiteTara
(29,718 posts)But all I could taste were the peanuts. Maybe I coated to heavily? I don't know, but it was a valiant first and last attempt.