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Dombré aux crevettes (Guadeloupe)
Dombré aux crevettes, plat traditionnel guadeloupéen. De petites boulettes de pâte à base de farine cuites directement dans un ragout épicé à la tomate, ail, oignon, piment et citron, agrémentées de crevettes fraîches et de persil. Un repas économique, savoureux et authentique, parfait pour un déjeuner ou dîner antillais.
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Cost Breakdown
Critical Success Points
- • Obtenir la bonne consistance de la pâte (ni trop sèche, ni trop collante).
- • Former des boules de taille uniforme pour une cuisson homogène.
- • Cuire les dombrés directement dans le ragout sans qu'ils n'adhèrent au fond.
Safety Warnings
- • Faire attention aux éclaboussures d'huile chaude lors du sauté.
- • Manipuler les liquides bouillants avec précaution pour éviter les brûlures.
- • Si les crevettes ne sont pas déjà cuites, les cuire complètement avant de les ajouter.
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