Brazilian recipe
Creamy and Easy Prawn Soup (Caldo de camarão cremoso)
Experience the authentic coastal flavors of Brazil with this rich, velvety prawn soup, featuring the unique texture of cassava and fragrant coconut milk.
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Ingredients
500g fresh prawns
300g cassava (mandioca/aipim)
1 small bottle coconut milk
1 sachet seasoning powder (savory flavor of your choice)
5 tbsp annatto powder (colorau)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100g margarine
1/2 cup brandy
Minced garlic to taste
300g cassava (mandioca/aipim)
1 small bottle coconut milk
1 sachet seasoning powder (savory flavor of your choice)
5 tbsp annatto powder (colorau)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100g margarine
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
You can find fresh prawns and cassava in the 'Fresh Produce' or 'Fish & Seafood' sections of local markets or supermarkets. Coconut milk is widely available in the canned goods aisle. If you cannot find annatto (colorau), you may substitute with a small amount of mild paprika for color, though the flavor will differ from the original Brazilian profile.
Preparation method
- Clean the prawns thoroughly under running water.
- In a heavy-bottomed pot, heat the oil or margarine over medium heat.
- Sauté the whole prawns, including heads, in the hot fat until they turn a vibrant red.
- Remove the prawns from the pot and set aside on a plate to cool.
- Peel the cassava, chop into small chunks, and place them into a blender.
- Pour the coconut milk into the blender.
- Add the roasted prawn heads into the blender for maximum flavor infusion.
- Take 250g of the cooked, peeled, and headless prawns and add them to the blender mixture.
- Pour 500ml of water into the blender and blend until you achieve a completely smooth, homogeneous consistency.
- In the same pot used for frying the prawns, add the minced garlic and sauté until fragrant.
- Incorporate the seasoning powder, annatto powder, salt, and monosodium glutamate if using.
- Sauté the aromatics briefly to release their fragrance.
- Pour the blended mixture from the blender into the pot with the sautéed aromatics.
- Stir well and add a little more water if necessary to adjust the consistency, ensuring it does not become too thick.
- Simmer for about 15 minutes over low heat, stirring occasionally to prevent sticking.
- At the end of the cooking time, stir in the brandy, mix well, and remove from heat immediately.
Observations
The Brazilian prawn soup, or 'caldo de camarão', is a deeply comforting and flavorful dish, cherished throughout the coastal regions of the country. This preparation artfully marries the briny sweetness of fresh prawns with the velvety, smooth consistency of cassava and the luscious, tropical notes of coconut milk, creating a sophisticated and highly nutritious soup. It is a wonderfully versatile dish, perfect for serving as a soul-warming meal on chilly days or as an elegant starter for any special dinner gathering.
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