24 | grote gamba’s (gepeld) |
400 ml | honing |
400 gr | bloem |
600 ml | ijswater |
20 gr | snijbiet (geel, paars en oranje) |
30 gr | viseitjes (rood) |
1/2 | komkommer |
40 st | pepquiños |
10 gr | zwarte sesam |
200 ml | sushi-azijn |
40 gr | suiker |
pittige groene kruiden | |
zout en peper naar smaak |
Leg de garnalen in het midden van de borden en garneer met de staafjes snijbiet.
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