{"id":7455,"date":"2022-04-14T15:57:02","date_gmt":"2022-04-14T13:57:02","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7455"},"modified":"2022-04-14T15:57:03","modified_gmt":"2022-04-14T13:57:03","slug":"crevettes-papillons","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/crevettes-papillons\/","title":{"rendered":"Crevettes papillons"},"content":{"rendered":"\n

R\u00e9dacteur Denis<\/p>\n\n\n\n

Nombre de parts : 2
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 10 minutes
Temps de marinage : 20 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
12 de gambas(les surgel\u00e9es passent tr\u00e8s bien\u2026)
1 cuiller \u00e0 caf\u00e9 de poivre de SICHUAN moulu
1 cuiller \u00e0 soupe de sauce soja l\u00e9g\u00e8re (la claire est bien meilleure que la fonc\u00e9e)
1 cuiller \u00e0 soupe d’alcool de riz
2 cuillers \u00e0 soupe de pr\u00e9paration \u00e0 la farine de ma\u00efs*<\/p>\n\n\n\n

pour la friture:<\/span>
Huile
\u0153uf battu
Chapelure
Ciboule<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
D\u00e9cortiquer les crevettes.
Oter les t\u00eates.
Les fendre au 3\/4.<\/p>\n\n\n\n

Les faire mariner 20 minutes avec le poivre, le soja, l’alcool de riz et la pr\u00e9paration \u00e0 base de farine de ma\u00efs.<\/p>\n\n\n\n

Les plonger dans l’\u0153uf puis la chapelure et faire frire dans de l’huile tr\u00e8s chaude jusqu a ce qu’elles soient bien dor\u00e9es.
Egoutter.<\/p>\n\n\n\n

Dressage <\/strong>:
Servir sur un lit de salade
Parsemer de ciboule hach\u00e9e menu.<\/p>\n\n\n\n

Notes\u00a0<\/strong>:
*Pr\u00e9paration \u00e0 base de farine de ma\u00efs:
Utiliser de la ma\u00efzena, 4 doses de ma\u00efzena pour 5 doses d’eau froide<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Denis Nombre de parts : 2Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 10 minutesTemps de marinage : 20 minutes Ingr\u00e9dients:12 de gambas(les surgel\u00e9es passent tr\u00e8s bien\u2026)1 cuiller \u00e0 caf\u00e9 de poivre de SICHUAN moulu1 cuiller \u00e0 soupe … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7455","post","type-post","status-publish","format-standard","hentry","category-fruits-de-mer"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7455"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7455\/revisions"}],"predecessor-version":[{"id":7456,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7455\/revisions\/7456"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}