Brazilian recipe
Breaded prawns with cassava: a crispy combination (Camarão empanado com mandioca)
Discover how to prepare breaded prawns with cassava, a crunchy and savoury pairing that makes for a quick and irresistible dish with simple ingredients.
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Ingredients
Vegetable oil for frying
500g fresh cassava, coarsely grated
500g requeijão, well chilled
12 large prawns, peeled with tails left on
500g fresh cassava, coarsely grated
500g requeijão, well chilled
12 large prawns, peeled with tails left on
Where to find ingredients
You can find fresh prawns and vegetable oil in any local supermarket fish counter or pantry aisle. Cassava (yuca) can often be sourced at Asian or specialty international food stores, where you may find it fresh or frozen. Requeijão is a specific Brazilian creamy cheese; if unavailable in local speciality stores, a thick cream cheese may be used as a substitute, though the texture and flavour profile will differ from the original.
Preparation method
- Remove the shells from the prawns, keeping the tails intact for easy handling.
- Stuff each prawn with a portion of chilled requeijão, spreading it evenly.
- Coat the stuffed prawns in the grated cassava, ensuring the entire surface is covered.
- Heat the oil in a deep pot until it reaches the appropriate temperature for frying.
- Fry the cassava-coated prawns until they are 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 breaded prawns with cassava is a practical and flavoursome choice for those looking for a dish with a crisp texture and bold flavour. Perfect for quick meals, it pairs large, tail-on peeled prawns, coated in creamy requeijão and breaded with grated cassava. The preparation is straightforward and swift, ideal for impressing in the kitchen with accessible ingredients and a simple technique.
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