Brazilian recipe
Breaded prawns with cassava (Camarão empanado com mandioca)
Discover how to prepare this breaded prawn and cassava dish, a crunchy and flavourful combination that is perfect for a quick and irresistible meal using simple ingredients.
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Ingredients
Oil for deep frying
500g fresh cassava, coarsely grated
500g well-chilled creamy requeijão
12 large prawns, peeled with tails intact
500g fresh cassava, coarsely grated
500g well-chilled creamy requeijão
12 large prawns, peeled with tails intact
Where to find ingredients
You can find fresh prawns and cassava at local markets or fresh produce sections in supermarkets. Requeijão is a specific Brazilian creamy cheese; if unavailable, a thick, spreadable cream cheese can be used as a substitute.
Preparation method
- Peel the prawns, leaving the tails on to make them easier to handle and eat.
- Stuff each prawn with a portion of the chilled creamy requeijão, spreading it evenly.
- Roll the stuffed prawns in the grated cassava, ensuring the entire surface is well coated.
- Heat the oil in a deep pan until it reaches the appropriate temperature for frying.
- Fry the cassava-breaded prawns until they are golden brown and crispy.
- Remove from the oil, drain on paper towels, and season with salt to taste.
- Serve hot, accompanied by a dipping sauce of your choice.
Observations
This recipe for breaded prawns with cassava is a practical and tasty option for those looking for a dish with a crisp texture and bold flavour. Ideal for quick meals, it combines large, peeled prawns with tails intact, coated in creamy requeijão and breaded with grated cassava. The preparation is straightforward, making it perfect for impressing in the kitchen with accessible ingredients and simple techniques.
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