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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Oysters with raspberry vinaigrette]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 12 Sep 2015 01:00:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
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		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[We recommend you this fresh oysters' recipe with raspberry vinaigrette. An easy recipe for a delightful dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; With a shucking knife, open the&#60;a title=&#34;For appetizer, indulge oysters in champagne jelly&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/appetizer-indu&#8230;hampagne-jelly-3204.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; oysters&#60;/a&#62;.&#160;Empty them of the first water and place them in a dish. Store in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel and finely chop the shallot with a sharp knife.&#160;Toss it&#160;in a bowl&#160;with the raspberry vinegar. Add fresh ground pepper. Marinate for&#160;30 minutes. Rinse, pat dry and crush the raspberries.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Pour coarse salt in&#160;the&#160;four plates. Arrange the oysters on the coarse salt, and make sure it is stable. Garnish with the oysters with raspberry vinegar and the shallot dressing. Add a drop of olive oil in each oyster.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Scatter with raspberries. Decorate with dill sprigs.&#160;Serve fresh.&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Spicy zucchini soup]]></title>
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		<pubDate>Thu, 10 Sep 2015 01:00:34 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[With our recipe, prepare a spicy zucchini soup in 10 minutes. An excellent starter.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Peel and wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3&#60;a title=&#34;Ham and zucchini salad&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-zucchini-salad-5031.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; zucchini&#60;/a&#62;&#60;/span&#62;,&#160;dice&#60;span class=&#34;hps&#34; &#62;&#160;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;liter of water.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Stir in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#189;&#60;/span&#62;&#160;teaspoon &#60;span class=&#34;hps&#34; &#62;paprika &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons sour &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;cream.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Combine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and enjoy.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Shutterstock&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/spicy-zucchini-soup-3632.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tomato tartlets]]></title>
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		<pubDate>Sat, 22 Aug 2015 01:00:51 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[These tomato tartlets are a light and easy starter. Your guests will love it.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;7-210&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Roll out the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dough on a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;floured surface&#60;/span&#62;, prick &#60;span class=&#34;hps&#34; &#62;it with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a fork&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 discs&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Butter the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;molds and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garnish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dough.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Line &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;parchment paper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and fill with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dried beans.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash the tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into thin slices.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Remove &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;beans&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and paper from molds.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Arrange&#60;/span&#62; &#60;a title=&#34;Learn how to make a homemade tomato sauce&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/learn-make-hom&#8230;e-tomato-sauce-2908.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;tomatoes&#60;/span&#62;&#60;/a&#62;, salt, pepper, &#60;span class=&#34;hps&#34; &#62;drizzle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;10 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Remove from oven&#60;/span&#62;, sprinkle with sea &#60;span class=&#34;hps&#34; &#62;salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;decorate with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sprigs of thyme&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip: &#60;/strong&#62;you can add black olives.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;iframe...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tomato-tartlets-3646.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tomato-tartlets-3646.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tomato-tartlets-3646.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Celery sorbet]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/celery-sorbet-3445.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 17 Jul 2015 10:21:42 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Enjoy it as a starter, discover our easy and delicious recipe for a celery sorbet.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the branches and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;leaves&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cod-tajine-lemon-confit-celery-8973.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;celery&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Reserve some&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;branches.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the rest&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;all in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;50 cl of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water with sugar.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;infuse for 30&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes on low heat&#60;/span&#62;.&#60;strong&#62;&#60;br /&#62; &#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Drain the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;celery stalks&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Blend&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the rest&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pass it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;through a &#60;em&#62;chinois&#60;/em&#62;, &#60;/span&#62;pressing well. &#60;span class=&#34;hps&#34; &#62;Squeeze the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-honey-ginger-lemon-10798.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lemons&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;celery.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into an ice cream&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;machine&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;churn&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then place&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;at least 3 hours&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the freezer.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; T&#60;span class=&#34;hps&#34; &#62;o serve&#60;/span&#62;, make a scoop &#60;span class=&#34;hps&#34; &#62;and decorate with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;candied&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;celery stalks&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our cooking tip: &#60;/strong&#62;G&#60;span class=&#34;hps&#34; &#62;arnish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mint leaves.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/celery-sorbet-3445.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/celery-sorbet-3445.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/celery-sorbet-3445.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Seared scallops with vanilla]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/seared-scallops-with-vanilla-17637.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 17 Jul 2015 07:49:17 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Try your hand at this flavourful recipe of seared scallops with vanilla. A great dish to be served for appetizer or starter. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/french-vanilla-puddings-9398.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vanilla&#60;/a&#62; pod&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lengthwise&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;scrape&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the seeds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;/span&#62;set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the cream with the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/lobster-bisque-3208.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lobster bisque&#60;/a&#62; &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a saucepan and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;warm&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over very low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;while cooking&#60;/span&#62; the scallops.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Melt the butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a large skillet&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and sear the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/tagliatelle-with-scallops-10823.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;scallops&#60;/a&#62; for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;2 minutes on each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;side.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add salt&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;pepper &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vanilla seeds&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve immediately&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the sauce.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/seared-scallops-with-vanilla-17637.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/seared-scallops-with-vanilla-17637.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Parmesan flan with scallops and truffles]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/parmesan-flan-scallops-truffles-9451.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/parmesan-flan-scallops-truffles-9451.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 16 Jul 2015 23:03:25 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Quick to make and delicious to enjoy. Find out our recipe for a flan with parmesan and scallops with truffles.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place&#60;/span&#62; in a baking baking dish that can &#60;span class=&#34;hps&#34; &#62;contain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ramekins.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chervil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Beat the eggs&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Dissolve the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cornstarch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the cream&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/parmesan-muffins-9850.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;parmesan&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;beaten eggs.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the mixture into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the ramekins&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;previously&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;buttered&#60;/span&#62;, place them &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water bath&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the truffle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and set aside. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;5 minutes before&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;end of cooking&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of the flan&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;saut&#233;&#60;/span&#62; the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/tagliatelle-with-scallops-10823.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;scallops&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salted butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;2 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on one side&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and 1 minute&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the other&#60;/span&#62;, salt &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/parmesan-flan-scallops-truffles-9451.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/parmesan-flan-scallops-truffles-9451.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/parmesan-flan-scallops-truffles-9451.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Lentil velouté with curry]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/lentil-veloute-curry-9615.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/vegetables/lentil-veloute-curry-9615.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 11 Jul 2015 08:03:56 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[With this lentil velouté and curry recipe, you will cook an original and delicious dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Peel and slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onions&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and garlic.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Heat the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;poultry stock &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in a large saucepan&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/green-lentil-terrine-salmon-5847.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lentils&#60;/a&#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;onions and garlic&#60;/span&#62;, salt &#60;span class=&#34;hps&#34; &#62;and pepper&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;35 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Blend&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the soup&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until a&#60;/span&#62; velout&#233;&#60;span class=&#34;hps&#34; &#62;. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Transfer&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; into the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;saucepan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;5 minutes&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the soup into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cups.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;little oil and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/curry-meatballs-with-coconut-milk-10599.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;curry&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve warm&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/lentil-veloute-curry-9615.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/lentil-veloute-curry-9615.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Eggplant terrine with goat cheese]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/eggplant-terrine-goat-cheese-2538.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 11 Jul 2015 02:19:45 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Starters]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Here is a recipe for an eggplant terrine with fresh goat cheese. What an excellent starter to prepare!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven on grill position. Wash and dry the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/mesclun-salad-potatoes-bell-peppers-chicken-7904.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;bell peppers&#60;/a&#62;, and roast them until they are completely black. Let cool, then peel, remove the seeds and cut into wide strips. &#60;span title=&#34;&#201;pluchez les aubergines et coupez-les en petits cubes.&#38;lt;/p&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Peel the eggplant and cut into small cubes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat the olive oil in a pan and add the diced eggplant. Salt and pepper, cover and cook for 30 minutes over low heat, stirring regularly. &#60;span title=&#34;Laissez-les ensuite s&#039;&#233;goutter et refroidir dans une passoire.&#38;lt;/p&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Let cool and then drain in a colander.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Mix the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/honey-thyme-and-goat-cheese-fondue-5381.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;goat cheese&#60;/a&#62; and cream. &#60;span title=&#34;Versez la pur&#233;e obtenue dans un saladier, salez, poivrez et m&#233;langez.&#38;lt;/p&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Pour into a bowl, salt, pepper and mix.&#60;/p&#62; &#60;p title=&#34;Au moment de servir, d&#233;moulez la terrine dans un plat et parsemez de persil cisel&#233;.&#34;&#62;&#60;strong&#62;4.&#60;/strong&#62; Line a terrine with cling film. Arrange 1 layer of pepper in the bottom. Cover with one layer of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/eggplant-moussaka-potatoes-9852.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;eggplant&#60;/a&#62;, pepper and then spread the goat cheese mixture. Pack it well, then put one layer of eggplant and pepper. Finish with the bell pepper. Place for 2 hours in the fridge. Before serving, unmold the terrine and sprinkle with chopped parsley.&#160;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/eggplant-terrine-goat-cheese-2538.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/eggplant-terrine-goat-cheese-2538.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Crab and chanterelle puff pastry]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/crab-chanterelle-puff-pastry-2063.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/starters/crab-chanterelle-puff-pastry-2063.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 10 Jul 2015 00:38:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[We suggest you to prepare a gourmet dish with this crab and chanterelle puff pastry recipe. Quick and easy! ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Shell the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/alaskan-crab-tart-14633.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;crab &#60;/a&#62;claws, then cut the flesh into pieces. Preheat the oven to th. 7-210&#176;C. Gently rinse the mushrooms under cold water and dry in a cloth. Saut&#233; over high heat in a pan with oil until evaporation of water. Salt and pepper. Pour the cream and cook for 1 minute, stirring. &#60;span title=&#34;Hors du feu, ajoutez la chair de crabe, rectifiez l&#039;assaisonnement et m&#233;langez.&#38;lt;/p&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Off the heat, add the crab meat, adjust seasoning and mix.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; On a floured surface, roll out the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/mushroom-puff-pastry-5840.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;puff pastry&#60;/a&#62; and cut out two circles, one 20cm diameter, the other 30 cm. On a baking sheet lined with parchment paper, place the smaller circle. Place in the center the crab mixture, leaving about a 2 cm margin and slightly moisten. Place on top of the other circle. &#60;span title=&#34;Soudez soigneusement les bords.&#38;lt;/p&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Carefully seal the edges.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Beat the egg yolk with a tablespoon of water and brush the puff pastry. Bake for 30 minutes.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/crab-chanterelle-puff-pastry-2063.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/crab-chanterelle-puff-pastry-2063.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Pan-seared shrimps with lime and coconut milk rice]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/crevettes-sautees-au-citron-vert-riz-au-lait-de-coco-17649.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/crevettes-sautees-au-citron-vert-riz-au-lait-de-coco-17649.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 07 Jul 2015 11:56:22 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fish/crevettes-sautees-au-citron-vert-riz-au-lait-de-coco-17649.html</guid>
		<description><![CDATA[Looking for an original starter? We suggest this easy recipe with pan-seared shrimps with lime and coconut milk rice. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;In a large&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;saucepan,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;saut&#233;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/basmati-rice-salad-with-goji-berries-feta-and-figs-21993.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rice&#60;/a&#62; in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 tablespoons&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;translucent.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the stock &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over medium heat until&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;liquid is absorbed&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the coconut milk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;gradually&#60;/span&#62;, stirring constantly. &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix well.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Keep warm&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;During the cooking&#60;/span&#62;, wash and dry &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; lemons, rosemary &#60;span class=&#34;hps&#34; &#62;and lemon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/tomato-thyme-tartlets-8691.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;thyme&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Slice the lemons &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thin out the herbs. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;In a skillet&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;saut&#233;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the shrimps &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and previous ingredients for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;5 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over high heat in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the rest&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of sunflower oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sesame.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Season&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;D&#60;span class=&#34;hps&#34; &#62;ivide&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;rice in 6 plates and top with the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/crevettes-sautees-au-citron-vert-riz-au-lait-de-coco-17649.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/crevettes-sautees-au-citron-vert-riz-au-lait-de-coco-17649.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/crevettes-sautees-au-citron-vert-riz-au-lait-de-coco-17649.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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