{"id":3688,"date":"2026-07-22T22:18:14","date_gmt":"2026-07-22T22:18:14","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-angolais\/ginga-crevettes-a-la-luanda\/"},"modified":"2026-07-22T22:18:14","modified_gmt":"2026-07-22T22:18:14","slug":"ginga-crevettes-a-la-luanda","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-angolais\/ginga-crevettes-a-la-luanda\/","title":{"rendered":"Ginga, crevettes \u00e0 la Luanda"},"content":{"rendered":"\n<style>\n\n#recipe-fr-angola-ginga-prawns-a-luanda{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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p:first-of-type::first-letter,#recipe-fr-angola-ginga-prawns-a-luanda .gj-stage,#recipe-fr-angola-ginga-prawns-a-luanda .gj-cue{color:#000} #recipe-fr-angola-ginga-prawns-a-luanda .gj-rail,#recipe-fr-angola-ginga-prawns-a-luanda .gj-close{background:#fff;color:#000;border:1px solid #999} #recipe-fr-angola-ginga-prawns-a-luanda .gj-rail-t,#recipe-fr-angola-ginga-prawns-a-luanda .gj-rail-stop b,#recipe-fr-angola-ginga-prawns-a-luanda .gj-close .gj-serif{color:#000} #recipe-fr-angola-ginga-prawns-a-luanda .gj-rail-stop span,#recipe-fr-angola-ginga-prawns-a-luanda .gj-rail-sum,#recipe-fr-angola-ginga-prawns-a-luanda .gj-close p{color:#222} #recipe-fr-angola-ginga-prawns-a-luanda .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-fr-angola-ginga-prawns-a-luanda .gj-ing-group,#recipe-fr-angola-ginga-prawns-a-luanda .gj-steps>li,#recipe-fr-angola-ginga-prawns-a-luanda .gj-rail,#recipe-fr-angola-ginga-prawns-a-luanda .gj-close,#recipe-fr-angola-ginga-prawns-a-luanda .gj-nutri-row,#recipe-fr-angola-ginga-prawns-a-luanda .gj-fact{break-inside:avoid} #recipe-fr-angola-ginga-prawns-a-luanda .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n\n<\/style>\n<article id=\"recipe-fr-angola-ginga-prawns-a-luanda\" lang=\"fr\">\n  <p class=\"gj-eyebrow\">Cuisine angolaise <i>\u00b7<\/i> Plat principal <i>\u00b7<\/i> Recette<\/p>\n  <h2 class=\"gj-h1\"><b>Ginga \u00e0 la Luanda<\/b> aux grosses crevettes grill\u00e9es <span class=\"gj-serif\">avec sauce chaude au gindungo et citron vert<\/span><\/h2>\n  <p class=\"gj-sub\">De grosses crevettes enti\u00e8res marinent avec ail, citron vert, gindungo et huile de palme rouge, puis grillent tr\u00e8s vite et re\u00e7oivent une sauce chaude.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Cat\u00e9gorie :<\/i> <b>Plat principal<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Cuisine :<\/i> <b>Angolaise<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Difficult\u00e9 :<\/i> <b>Interm\u00e9diaire<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>M\u00e9thode :<\/i> <b>Grillade vive ou saisie sur fonte<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Quantit\u00e9<\/span><span class=\"gj-fact-v\">6 portions<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">15 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Total<\/span><span class=\"gj-fact-v\">1 h 10 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 210 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Ginga-\u2013-Prawns-a-Luanda-2.webp\" alt=\"Table rustique avec plateau de crevettes grill\u00e9es, quartiers de citron vert, sauce rouge et panier de pain\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Le plan large place les crevettes grill\u00e9es au centre, avec sauce, citron vert et pain pour recueillir les jus.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h3>Contexte, texture et m\u00e9thode<\/h3><\/div>\n  <div class=\"gj-intro\"><p>Le nom Ginga est peu document\u00e9 comme formule historique unique; cette recette adopte donc une interpr\u00e9tation prudente de style Luanda, fond\u00e9e sur des ingr\u00e9dients c\u00f4tiers bien \u00e9tablis : grosses crevettes, ail, citron vert, gindungo et huile de palme rouge. Les crustac\u00e9s sont gard\u00e9s entiers, avec t\u00eate et carapace, afin que la chaleur vive colore l\u2019ext\u00e9rieur avant que la chair se dess\u00e8che. Le dos est ouvert pour retirer le boyau et permettre \u00e0 la marinade d\u2019atteindre la chair. Le r\u00e9sultat se sert sans sauce cr\u00e9meuse ni fromage, qui masqueraient la saveur iod\u00e9e.<\/p><p class=\"gj-pull\">La carapace prot\u00e8ge la chair; la fente dorsale laisse entrer l\u2019assaisonnement et montre le point de cuisson.<\/p><p>La marinade combine ail hach\u00e9, piment, jus de citron vert, huile de palme rouge, huile neutre et sel. Trente minutes au r\u00e9frig\u00e9rateur suffisent. Une exposition acide beaucoup plus longue ramollirait la surface de la chair. Les antennes sont raccourcies pour faciliter la manipulation, mais les t\u00eates restent en place. Avant l\u2019assaisonnement, les crevettes sont s\u00e9ch\u00e9es; une carapace mouill\u00e9e refroidit le gril et emp\u00eache les petites marques de carbonisation recherch\u00e9es.<\/p><p>Une sauce s\u00e9par\u00e9e est pr\u00e9par\u00e9e avec de l\u2019ail, du gindungo, du citron vert, de l\u2019huile de palme, du sel et de l\u2019eau. Elle mijote trois \u00e0 quatre minutes jusqu\u2019\u00e0 perdre le go\u00fbt d\u2019ail cru. Cette sauce n\u2019est pas un recyclage de la marinade. Elle est r\u00e9alis\u00e9e avec des ingr\u00e9dients et des ustensiles propres afin d\u2019\u00e9viter toute contamination par les crustac\u00e9s crus. Sa texture reste fluide et brillante, assez l\u00e9g\u00e8re pour enrober les carapaces sans former une couche \u00e9paisse.<\/p><p>Le gril ou la plaque en fonte atteint une chaleur tr\u00e8s forte, proche de 220 \u00b0C. Les crevettes sont pos\u00e9es en une seule couche. Deux \u00e0 trois minutes sur la premi\u00e8re face rendent la carapace orange vif et cr\u00e9ent de petites zones brunies. Apr\u00e8s retournement, deux \u00e0 trois minutes suppl\u00e9mentaires suffisent. La fente dorsale permet d\u2019observer la chair : elle doit \u00eatre nacr\u00e9e et opaque, sans centre translucide. Une cuisson prolong\u00e9e resserre les prot\u00e9ines et produit une texture s\u00e8che.<\/p><p>Les crevettes sont transf\u00e9r\u00e9es sur un plateau propre, napp\u00e9es d\u2019une partie de la sauce chaude et servies avec des quartiers de citron vert. Riz nature, funje ou pain peuvent recueillir les jus. La recette donne six portions de deux \u00e0 trois grosses crevettes selon leur taille r\u00e9elle. Le plat est nettement meilleur d\u00e8s la sortie du gril. Les restes doivent \u00eatre r\u00e9frig\u00e9r\u00e9s sous deux heures, consomm\u00e9s dans les deux jours et r\u00e9chauff\u00e9s bri\u00e8vement jusqu\u2019\u00e0 74 \u00b0C.<\/p><\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Rep\u00e8res de pr\u00e9paration<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Crevettes s\u00e9ch\u00e9es, fendues et mises en marinade.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:45<\/b><span>Sauce propre au piment et citron vert en casserole.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:56<\/b><span>Premi\u00e8re face sur le gril tr\u00e8s chaud.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:10<\/b><span>Chair opaque, sauce l\u00e9g\u00e8re et citron vert au service.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> Les grosses crevettes enti\u00e8res sont fendues dans le dos, d\u00e9vein\u00e9es et s\u00e9ch\u00e9es. Elles marinent trente minutes avec ail, gindungo, citron vert, huile de palme rouge, huile neutre et sel. Une sauce distincte \u00e0 l\u2019ail, au piment et au citron vert mijote quatre minutes. Sur un gril ou une plaque de fonte tr\u00e8s chaude, les crevettes cuisent 2 \u00e0 3 minutes par face. Elles sont pr\u00eates lorsque les carapaces deviennent orange vif et que la chair visible dans la fente est nacr\u00e9e, opaque et sans centre translucide.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h3>Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h4>Pour les crevettes<\/h4><ul><li><b>1 500 g de tr\u00e8s grosses crevettes enti\u00e8res avec t\u00eate et carapace, antennes raccourcies et dos fendu pour les d\u00e9veiner<\/b><\/li><li><b>25 g d\u2019ail hach\u00e9<\/b><\/li><li><b>15 g de gindungo ou piri-piri frais finement hach\u00e9<\/b><\/li><li><b>40 ml de jus de citron vert fra\u00eechement press\u00e9<\/b><\/li><li><b>30 ml d\u2019huile de palme rouge ti\u00e9die<\/b><\/li><li><b>20 ml d\u2019huile neutre<\/b><\/li><li><b>6 g de sel fin<\/b><\/li><\/ul><\/div><\/div>\n      <div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h4>Pour la sauce et le service<\/h4><ul><li><b>5 g d\u2019ail finement r\u00e2p\u00e9<\/b><\/li><li><b>10 g de gindungo ou piri-piri frais finement hach\u00e9<\/b><\/li><li><b>20 ml de jus de citron vert<\/b><\/li><li><b>20 ml d\u2019huile de palme rouge<\/b><\/li><li><b>2 g de sel fin<\/b><\/li><li><b>60 ml d\u2019eau<\/b><\/li><li><b>80 g de citron vert en quartiers<\/b> \u2014 <em>Environ un fruit moyen.<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Allerg\u00e8nes et s\u00e9curit\u00e9.<\/b> Crustac\u00e9s.<\/div><\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h3>Pr\u00e9paration pas \u00e0 pas<\/h3><\/div>\n    <p class=\"gj-stage\">Mariner<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Enrober les crevettes<\/p><p class=\"gj-step-x\">S\u00e9cher les crustac\u00e9s et les m\u00e9langer avec ail, gindungo, citron vert, huile de palme, huile neutre et sel. <span class=\"gj-cue\">Rep\u00e8re : Chaque carapace est l\u00e9g\u00e8rement enrob\u00e9e et la marinade atteint la fente dorsale.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> \u00c9loigner les crustac\u00e9s crus des aliments pr\u00eats \u00e0 manger.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">R\u00e9frig\u00e9rer<\/p><p class=\"gj-step-x\">Couvrir et garder 30 minutes au r\u00e9frig\u00e9rateur. <span class=\"gj-cue\">Rep\u00e8re : Les carapaces restent fermes et l\u2019acidit\u00e9 n\u2019a pas ramolli la chair.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> Maintenir sous 5 \u00b0C.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pr\u00e9parer la sauce<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuire la sauce propre<\/p><p class=\"gj-step-x\">R\u00e9unir ail, gindungo, citron vert, huile de palme, sel et eau dans une petite casserole; fr\u00e9mir 3 \u00e0 4 minutes. <span class=\"gj-cue\">Rep\u00e8re : La sauce est brillante, fluide et ne go\u00fbte plus l\u2019ail cru.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> Employer des ingr\u00e9dients n\u2019ayant pas touch\u00e9 les crevettes crues.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Griller<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Saisir la premi\u00e8re face<\/p><p class=\"gj-step-x\">Chauffer le gril ou la plaque en fonte \u00e0 feu vif. Poser les crevettes en une couche et cuire 2 \u00e0 3 minutes. <span class=\"gj-cue\">Rep\u00e8re : Les carapaces deviennent orange vif et montrent de petites marques brunes.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Retourner<\/p><p class=\"gj-step-x\">Cuire l\u2019autre face 2 \u00e0 3 minutes. <span class=\"gj-cue\">Rep\u00e8re : La chair visible est nacr\u00e9e et opaque, sans centre translucide.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> Ne pas servir une crevette dont le centre reste transparent.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napper et servir<\/p><p class=\"gj-step-x\">Transf\u00e9rer sur un plateau propre, verser une partie de la sauce chaude et ajouter les quartiers de citron vert. <span class=\"gj-cue\">Rep\u00e8re : Les crevettes restent rebondies et la sauce couvre l\u00e9g\u00e8rement la carapace.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> Ne pas r\u00e9utiliser le plateau ayant port\u00e9 les crustac\u00e9s crus.<\/span><\/p><\/div><\/li><\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h3>Service, conservation et ajustements<\/h3><\/div><h4>Service<\/h4><ul><li>Servir imm\u00e9diatement avec les quartiers de citron vert et le reste de sauce.<\/li><li>Riz, funje ou pain croustillant recueillent les jus assaisonn\u00e9s.<\/li><\/ul><h4>Conservation et r\u00e9chauffage<\/h4><ul><li>R\u00e9frig\u00e9rer sous 2 heures et consommer sous 2 jours.<\/li><li>R\u00e9chauffer bri\u00e8vement \u00e0 74 \u00b0C; la texture reste meilleure juste apr\u00e8s la cuisson.<\/li><\/ul><h4>Variantes et substitutions<\/h4><ul><li>Employer des crevettes d\u00e9cortiqu\u00e9es avec queue et cuire environ 90 secondes par face.<\/li><li>Utiliser le gril sup\u00e9rieur du four tr\u00e8s chaud.<\/li><li>R\u00e9duire la force en choisissant un piment plus doux.<\/li><li>Servir avec du riz nature plut\u00f4t qu\u2019avec du pain.<\/li><\/ul><h4>Conseils de cuisine<\/h4><ul><li>Fendre la carapace permet \u00e0 la marinade d\u2019atteindre la chair.<\/li><li>Trente minutes d\u2019acidit\u00e9 suffisent.<\/li><li>Cuire en plusieurs fourn\u00e9es si la plaque est trop petite.<\/li><\/ul><h4>Mat\u00e9riel<\/h4><ul><li>Gril au charbon ou plaque en fonte \u2014 la chaleur vive colore la carapace avant de s\u00e9cher la chair.<\/li><li>Ciseaux de cuisine \u2014 ils raccourcissent les antennes et ouvrent le dos.<\/li><li>Petite casserole \u2014 elle garde la sauce s\u00e9par\u00e9e de la marinade crue.<\/li><\/ul><\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h3>Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Calories<\/dt><dd>\u2248 210 kcal<\/dd><\/div>\n      <div><dt>Glucides<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Prot\u00e9ines<\/dt><dd>\u2248 24 g<\/dd><\/div>\n      <div><dt>Lipides<\/dt><dd>\u2248 11 g<\/dd><\/div>\n      <div><dt>Fibres<\/dt><dd>\u2248 0 g<\/dd><\/div>\n      <div><dt>Sodium<\/dt><dd>\u2248 670 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Portion :<\/b> environ 2 \u00e0 3 grosses crevettes avec 1 c. \u00e0 soupe de sauce. <b>Allerg\u00e8nes :<\/b> Crustac\u00e9s. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences standard; les marques, le parage, l\u2019absorption et le partage des portions peuvent modifier le r\u00e9sultat.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Quelques minutes de chaleur vive suffisent lorsque la carapace prot\u00e8ge une chair bien assaisonn\u00e9e.<\/p>\n    <p>La sauce propre, la marinade courte et la cuisson en une seule couche donnent des crevettes fermes, juteuses et parfum\u00e9es au citron vert et au gindungo.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-angola-ginga-prawns-a-luanda\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Ginga \u00e0 la Luanda aux grosses crevettes grill\u00e9es avec sauce chaude au gindungo et citron vert\",\n  \"description\": \"De grosses crevettes enti\u00e8res marinent avec ail, citron vert, gindungo et huile de palme rouge, puis grillent tr\u00e8s vite et re\u00e7oivent une sauce chaude.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Ginga-\u2013-Prawns-a-Luanda-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Ginga-\u2013-Prawns-a-Luanda-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Ginga-\u2013-Prawns-a-Luanda-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Cuisine angolaise\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"Grillade vive ou saisie sur fonte\",\n  \"keywords\": \"recette de Ginga \u00e0 la Luanda, crevettes angolaises grill\u00e9es, crevettes au gindungo, sauce crevette citron vert\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT15M\",\n  \"totalTime\": \"PT1H10M\",\n  \"recipeYield\": \"6 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"210 kcal\",\n    \"carbohydrateContent\": \"3 g\",\n    \"proteinContent\": \"24 g\",\n    \"fatContent\": \"11 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"670 mg\",\n    \"servingSize\": \"environ 2 \u00e0 3 grosses crevettes avec 1 c. \u00e0 soupe de sauce\"\n  },\n  \"recipeIngredient\": [\n    \"1 500 g de tr\u00e8s grosses crevettes enti\u00e8res avec t\u00eate et carapace, antennes raccourcies et dos fendu pour les d\u00e9veiner\",\n    \"25 g d\u2019ail hach\u00e9\",\n    \"15 g de gindungo ou piri-piri frais finement hach\u00e9\",\n    \"40 ml de jus de citron vert fra\u00eechement press\u00e9\",\n    \"30 ml d\u2019huile de palme rouge ti\u00e9die\",\n    \"20 ml d\u2019huile neutre\",\n    \"6 g de sel fin\",\n    \"5 g d\u2019ail finement r\u00e2p\u00e9\",\n    \"10 g de gindungo ou piri-piri frais finement hach\u00e9\",\n    \"20 ml de jus de citron vert\",\n    \"20 ml d\u2019huile de palme rouge\",\n    \"2 g de sel fin\",\n    \"60 ml d\u2019eau\",\n    \"80 g de citron vert en quartiers\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Mariner\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Enrober les crevettes\",\n          \"text\": \"S\u00e9cher les crustac\u00e9s et les m\u00e9langer avec ail, gindungo, citron vert, huile de palme, huile neutre et sel. 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