{"id":5179,"date":"2013-02-26T20:05:22","date_gmt":"2013-02-26T20:05:22","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5179"},"modified":"2013-02-26T20:05:22","modified_gmt":"2013-02-26T20:05:22","slug":"shrimps-gajaks","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/26\/shrimps-gajaks\/","title":{"rendered":"Shrimps-Gajaks"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g Schweineschnitzel
\n30 g Wasserkastanien (Dose)
\n200 g Shrimps (Garnelenfleisch)
\n150 g Lauchzwiebeln
\n30 g Ingwerwurzel, frische
\n1 Br\u00f6tchen vom Vortag
\n1 Eiwei\u00df
\n1 EL Sesam\u00f6l
\n1 EL Reiswein
\n1 EL Speisest\u00e4rke, geh\u00e4ufter
\nSalz
\n\u00d6l zum Ausbacken
\nschwarzer Pfeffer, grob gemahlen<\/p>\n

Zubereitung<\/strong>
\n1. Schnitzel und Wasserkastanien klein w\u00fcrfeln, mit Shrimps und 2 EL Wasser im Blitzhacker fein zerkleinern und in eine Sch\u00fcssel geben. Alle Zutaten sollten gut gek\u00fchlt, die Shrimps k\u00f6nnen noch leicht gefroren sein.
\n2. Lauchzwiebeln in hauchd\u00fcnne Ringe schneiden. Ingwerwurzel sch\u00e4len und fein hacken. Das Br\u00f6tchen zu Br\u00f6seln reiben.
\n3. Mit einer Gabel Zwiebeln, Ingwer, Eiwei\u00df, Sesam\u00f6l, Reiswein und St\u00e4rke unter die Shrimps-Fleisch-Mischung r\u00fchren und salzen.
\n4. Das \u00d6l auf 180 Grad erhitzen. Br\u00f6tchenbr\u00f6sel mit Pfeffer mischen. Aus dem Teig walnu\u00dfgro\u00dfe Kugeln formen, in der Br\u00f6selmischung w\u00e4lzen und unter Wenden im hei\u00dfen \u00d6l etwa 3 Minuten frittieren. Am besten ein
\nProbeb\u00e4llchen ausbacken, um festzustellen, ob die Salzmenge stimmt.<\/p>\n

TIP: Dazu pa\u00dft Tamarinden-Chutney.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 g Schweineschnitzel 30 g Wasserkastanien (Dose) 200 g Shrimps (Garnelenfleisch) 150 g Lauchzwiebeln 30 g Ingwerwurzel, frische 1 Br\u00f6tchen vom Vortag 1 Eiwei\u00df 1 EL Sesam\u00f6l 1 EL Reiswein 1 EL Speisest\u00e4rke, geh\u00e4ufter Salz \u00d6l zum Ausbacken schwarzer Pfeffer, grob gemahlen Zubereitung 1. Schnitzel und Wasserkastanien klein w\u00fcrfeln, mit Shrimps und 2 EL … <\/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":[151],"tags":[302,146],"class_list":["post-5179","post","type-post","status-publish","format-standard","hentry","category-fisch-2","tag-schnitzel","tag-shrimps","item-wrap"],"yoast_head":"\nShrimps-Gajaks<\/title>\n<meta name=\"description\" content=\"- Shrimps-Gajaks\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/26\/shrimps-gajaks\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shrimps-Gajaks\" \/>\n<meta property=\"og:description\" content=\"- Shrimps-Gajaks\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/26\/shrimps-gajaks\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-02-26T20:05:22+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Shrimps-Gajaks\",\"datePublished\":\"2013-02-26T20:05:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/\"},\"wordCount\":164,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Schnitzel\",\"Shrimps\"],\"articleSection\":[\"Fisch\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/\",\"name\":\"Shrimps-Gajaks\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-02-26T20:05:22+00:00\",\"description\":\"- Shrimps-Gajaks\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/26\\\/shrimps-gajaks\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Shrimps-Gajaks\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Dose 350 g Schweinefleisch durchwachsen 1 Priese Salz 1 Priese wei\u00dfer Pfeffer 1 EL Kartoffelmehl 50 g magerer Schinken Zubereitung Den Reis in einem Sieb durchsp\u00fclen, bis das Wasser nicht mehr milchig\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":548,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/13\/avocado-cocktail\/","url_meta":{"origin":5179,"position":2},"title":"Avocado-Cocktail","author":"Steffen","date":"13. April 2011","format":false,"excerpt":"Zutaten: 2 Avocados 400 g Shrimps 100 g deutscher Kaviar Dillzweige Vinaigrette-Sauce 1 EL Wei\u00dfweinessig 1 EL Wasser 1 Prise Salz frisch gemahlener schwarzer Pfeffer 1 TL Zwiebel, sehr fein gehackt 3 EL Salat\u00f6l Zubereitung: Shrimps in 4 Portionsgl\u00e4ser verteilen. Die Avocados in H\u00e4lften schneiden. Das Fruchtfleisch mit einem Teel\u00f6ffel\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3609,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/16\/fritierte-wan-tans-z\/","url_meta":{"origin":5179,"position":3},"title":"Fritierte Wan-Tans","author":"Steffen","date":"16. 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