Brazilian recipe
Prawns with potatoes (de camarão com batata e)
A faithful Brazilian recipe for prawns with potatoes, adapted into natural English while preserving the original ingredients and method.
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Ingredients
2 tomatos medios fatiados em rodelas finas
1 copo de water morna
5 batatinhas medias cortadas em rodelas finas
1 cubo de stock de tempero pronto, de preferencia with onion e garlic
1 kg of prawns limpo e descascado, de tamanho medio
2 onions medias cortadas em rodelas finas
1 copo de water morna
5 batatinhas medias cortadas em rodelas finas
1 cubo de stock de tempero pronto, de preferencia with onion e garlic
1 kg of prawns limpo e descascado, de tamanho medio
2 onions medias cortadas em rodelas finas
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Saute o prawns in a pan ate ficar rosado e Set aside
- Dissolva o cubo de stock na water morna e Set aside
- Cut as onions, as potatos e os tomatos em rodelas finas
- Grease um refratario with oil ou butter
- Comece colocando uma camada de potatos no fundo do refratario
- Add uma camada de tomatos sobre as potatos
- Arrange uma camada de prawns sobre os tomatos
- Por cima, Place uma camada de onions
- Repita as camadas na mesma ordem ate preencher o refratario, finalizando with uma camada de potatos
- Regue with o stock de tempero dissolvido na water morna por cima de tudo
- Take ao preheated oven a 180°C for approximately 30 minutes ou ate dourar
Observations
This recipe keeps the Brazilian identity of de camarão com batata e, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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