Brazilian recipe
Crispy Cassava-Crusted Prawns (Camarão empanado com mandioca: receita e)
Discover how to make these crispy, golden cassava-crusted prawns. This quick and delicious recipe pairs a creamy filling with an irresistible crunch.
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Ingredients
Oil for deep-frying
500g fresh cassava, coarsely grated
500g creamy requeijão, well chilled
12 large prawns, peeled with tails left on
500g fresh cassava, coarsely grated
500g creamy requeijão, well chilled
12 large prawns, peeled with tails left on
Where to find ingredients
Find fresh cassava and prawns at local markets or major supermarkets in the produce and seafood sections. Requeijão can be found in the dairy aisle; if unavailable, a thick cream cheese acts as a suitable substitute.
Preparation method
- Peel the prawns while ensuring the tails remain intact for easy handling and serving.
- Carefully 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 thoroughly coated.
- Heat the oil in a deep pan until it reaches the proper frying temperature.
- Fry the cassava-coated prawns in batches until they turn 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 cassava-crusted prawns is a practical yet delicious choice for those who love a satisfying crunch and bold flavours. Perfectly suited for quick meals, it features large tail-on prawns, filled with chilled, creamy requeijão and coated in shredded cassava. The preparation is straightforward and efficient, offering a sophisticated result using accessible ingredients and simple techniques.
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