
Słono-kwaśny homar
Autor: thiessa @ 6:39pm, Niedziela 31 Styczeń 2010.
Źródło: "Cook Indonesian" Agnes de Keijzer, Cathay Brackman.
Były to nasze pierwsze homary. Kupiliśmy je na przecenie w Tesco. Nic dziwnego, że nie znalazły nabywców, bo cena ich przed obniżką była 3-krotnie wyższa a pewnie o chętnych konsumentów na taki luksusowy towar trudno.
Postanowiłam przyrządzić nasz nabytek w miarę prosty sposób, aby poczuć smak tego rarytasu.
Składniki:
2 średnie homary,
2 łyżki soku tamaryndowego,
1 łyżeczka kecap manis,
1/2 łyżeczki soli,
2 łyżki oleju arachidowego.
Mieszamy sok tamaryndowy, kecap manis, sól i polewamy homara.
W woku rozgrzewamy olej i smażymy aż homar będzie lekko brązowy.
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