Brazilian recipe
Crispy Prawns with Cassava (Camarão empanado com mandioca)
Discover how to make crispy prawns coated in grated cassava, a unique and flavourful combination that's perfect for a quick and impressive dish.
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Ingredients
Vegetable oil for deep-frying
500g fresh cassava (mandioca), coarsely grated
500g requeijão cremoso, well-chilled
12 large prawns, peeled with tails left on
500g fresh cassava (mandioca), coarsely grated
500g requeijão cremoso, well-chilled
12 large prawns, peeled with tails left on
Where to find ingredients
Find fresh prawns and vegetable oil in the refrigerated or pantry aisles of any local supermarket. Cassava (mandioca) can be found in the produce section of specialised international grocers or large supermarket chains. As a substitute for requeijão cremoso, a thick, full-fat cream cheese may be used, though requeijão provides the authentic flavour profile.
Preparation method
- Remove the shells from the prawns, keeping the tails intact to make them easier to handle and eat.
- Carefully stuff each prawn with a portion of the chilled requeijão, ensuring it is spread evenly.
- Dredge the stuffed prawns in the grated cassava, pressing gently to coat the entire surface.
- Heat the oil in a deep pan or deep-fryer until it reaches the correct temperature for deep-frying.
- Fry the cassava-coated prawns until they are golden brown and crisp.
- Remove the prawns from the oil, drain on kitchen paper, and season with salt to taste.
- Serve hot, accompanied by your favourite dipping sauce.
Observations
This recipe for prawns coated in cassava offers a practical and flavourful solution for those seeking a dish with a satisfyingly crispy texture and bold taste. Ideal for quick meals, it pairs large, peeled, tail-on prawns with a creamy requeijão filling, breaded in freshly grated cassava. The preparation is straightforward and swift, making it a perfect way to bring something special to the table using accessible ingredients and simple techniques.
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