{"id":4044,"date":"2012-03-05T21:41:06","date_gmt":"2012-03-05T21:41:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4044"},"modified":"2012-03-05T21:41:06","modified_gmt":"2012-03-05T21:41:06","slug":"gebackene-scampi-gung-toad","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/05\/gebackene-scampi-gung-toad\/","title":{"rendered":"Gebackene Scampi – Gung Toad"},"content":{"rendered":"

Zutaten<\/strong>
\n500 mittlere, rohe, ungesch\u00e4lte Scampi
\n100 g Weizenmehl
\n125 ml Weisswein
\n1 TL Salz
\n1 TL weisser Pfeffer
\n1 TL Zucker
\n2 TL Sesamsamen
\n1 TL getrockneter Dill
\n1 TL gemahlener Koriander
\n1\/2 TL Backpulver
\n2 EL Sesam\u00f6l
\n1 l Pflanzen\u00f6l zum Ausbacken
\n1 Sch\u00e4lchen Chili-Dip (siehe gesondertes Rezept)<\/p>\n

Zubereitung<\/strong>
\nDie Scampi sch\u00e4len und die D\u00e4rme entfernen. Waschen und mit K\u00fcchenpapier trockentupfen. Mehl mit Wei\u00dfwein, Salz, Pfeffer, Zucker, Sesam, Dill, Koriander, Backpulver und Sesam\u00f6l verr\u00fchren. Pflanzen\u00f6l im Wok erhitzen. Die Scampi in die Panade tauchen und im hei\u00dfen \u00d6l schwimmend ausbacken, bis sie goldbraun sind. Auf K\u00fcchenpapier abtropfen lassen. Mit dem Chili-Dip und einem Salat servieren.
\nAnmerkung:<\/em> Den R\u00fccken der gesch\u00e4lten Scampi der L\u00e4nge nach aufritzen. Jetzt k\u00f6nnen Sie den Darm m\u00fchelos entfernen. Sollte der Ausbackteig zu dickfl\u00fcssig sein, k\u00f6nnen Sie ihn problemlos mit Wei\u00dfwein verd\u00fcnnen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 mittlere, rohe, ungesch\u00e4lte Scampi 100 g Weizenmehl 125 ml Weisswein 1 TL Salz 1 TL weisser Pfeffer 1 TL Zucker 2 TL Sesamsamen 1 TL getrockneter Dill 1 TL gemahlener Koriander 1\/2 TL Backpulver 2 EL Sesam\u00f6l 1 l Pflanzen\u00f6l zum Ausbacken 1 Sch\u00e4lchen Chili-Dip (siehe gesondertes Rezept) Zubereitung Die Scampi sch\u00e4len und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,151],"tags":[230],"class_list":["post-4044","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch-2","tag-scampi","item-wrap"],"yoast_head":"\nGebackene Scampi - 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