Brazilian recipe
Bahian-Style Prawn Stew (Camarão à moda baiana)
Bahian-style prawns are a Brazilian culinary classic, combining the bold taste of palm oil with juicy seafood in a practical and irresistible dish.
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Ingredients
1 kg cleaned prawns
Salt to taste
Black pepper to taste
Lemon juice to taste
Chopped fresh herbs (cheiro-verde) to taste
1 kg tomatoes, peeled and deseeded
2 tbsp soya oil
2 to 3 tbsp dendê oil (palm oil)
Coconut milk to taste
Salt to taste
Black pepper to taste
Lemon juice to taste
Chopped fresh herbs (cheiro-verde) to taste
1 kg tomatoes, peeled and deseeded
2 tbsp soya oil
2 to 3 tbsp dendê oil (palm oil)
Coconut milk to taste
Where to find ingredients
Prawns can be purchased at local fishmongers or large supermarket counters. Tomatoes, lemons, and herbs are available in any produce section. Coconut milk and soya oil are found in the pantry aisles of most supermarkets. Dendê oil (palm oil) is a specific cultural ingredient usually found in specialist world food shops or the international aisle of larger supermarkets.
Preparation method
- Start by cleaning the prawns well, removing shells and veins, and rinsing them under cold running water.
- Season the prawns with salt, pepper, lemon juice, and the chopped herbs, allowing them to marinate for a few minutes.
- Heat the oil in a pan and sauté the prawns until they are golden brown.
- Add the chopped tomatoes to the pan and cook until they break down, creating a thick, full-bodied sauce.
- Pour in the coconut milk, cover the pan tightly, and let it simmer over low heat for about 10 minutes to allow the flavours to develop.
- Finish by stirring in the dendê oil and adjust the seasoning with extra pepper to your preference before serving.
Observations
This dish is an excellent choice for those looking for a special lunch full of personality. The combination of coconut milk and dendê (palm oil) creates a rich, creamy sauce, which is perfect when served alongside fluffy white rice.
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