Brazilian recipe
Crispy Cassava-Crusted Prawns with Creamy Filling (Camarão empanado com mandioca: receita e)
Discover how to prepare this delicious prawn dish coated in grated cassava, offering a perfect crunch and rich, creamy center for an unforgettable meal.
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Ingredients
Vegetable oil for deep frying
500g fresh cassava, coarsely grated
500g requeijão (creamy cheese spread), well-chilled
12 large prawns, peeled and deveined with tails left intact
500g fresh cassava, coarsely grated
500g requeijão (creamy cheese spread), well-chilled
12 large prawns, peeled and deveined with tails left intact
Where to find ingredients
Prawns and fresh cassava can be found at local fish markets and vegetable vendors (sabzi mandi). Requeijão is a specific Brazilian creamy cheese; as a substitute in India, you may use thick, double-cream processed cheese spread or a firm, high-fat hung curd mixed with cream cheese for a similar consistency.
Preparation method
- Peel the prawns while keeping the tail attached to make them easier to handle and eat.
- Carefully stuff each prawn with a portion of the chilled requeijão, spreading it evenly.
- Coat the filled prawns thoroughly with the grated cassava, ensuring the entire surface is covered.
- Heat the vegetable oil in a deep pan until it reaches the appropriate temperature for deep frying.
- Fry the cassava-coated prawns until they achieve a deep golden-brown and crispy texture.
- 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 cassava-crusted prawns is a practical and flavorsome choice for those looking to combine a satisfying crunch with a rich interior. Perfect for a quick yet impressive meal, it features large tail-on prawns filled with smooth, chilled requeijão and breaded in freshly grated cassava. The preparation is straightforward, allowing you to elevate your kitchen repertoire using simple ingredients and an easy-to-follow frying technique.
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