Brazilian recipe
Prawn and Catupiry Pastel Filling (Recheio de pastel de camarão com catupiry)
A faithful Brazilian recipe for prawn and catupiry pastel filling, adapted into natural English while preserving the original ingredients and method.
0.0 / 5 by 0 Reviews
Ingredients
Parsley chopped, for finalizar and decorar
200g of creamy requeijathe, that confere creaminess to the filling
1 spoon of sopa of olive oil, for refogar
Sal to taste, for temperar
1 onion chopped, for dar sabor and aroma
400g of cleaned prawns, cooked or refogado, of textura firm and sabor delicado
2 cloves of chopped garlics, for realcar the sabor
Pepper-of the-reino to taste, for dar the toque of sabor
200g of creamy requeijathe, that confere creaminess to the filling
1 spoon of sopa of olive oil, for refogar
Sal to taste, for temperar
1 onion chopped, for dar sabor and aroma
400g of cleaned prawns, cooked or refogado, of textura firm and sabor delicado
2 cloves of chopped garlics, for realcar the sabor
Pepper-of the-reino to taste, for dar the toque of sabor
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação 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. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Heat the olive oil in the pan and Saute the onion ate ficar transparente
- Add the garlic and Saute for mais 1 minute
- Add the prawns and cook rapidamente, stirring constantly
- Season with sal and pepper-of the-reino to taste
- Turn off the heat and mix the creamy requeijathe ate obter the pasta smooth
- Finish acrescentando the parsley chopped and stir suavemente
- Let the filling cool antes of usar to rechear the pasteis
Observations
This recipe keeps the Brazilian identity of Recheio de pastel de camarão com catupiry, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
Ratings and comments