Brazilian recipe
Crispy prawns with mandioca crust (Camarão empanado com mandioca)
Discover how to make crispy, golden prawns coated in grated cassava, a satisfying and simple pairing that brings a unique texture to your table.
0.0 / 5 by 0 Reviews
Ingredients
Oil for deep-frying
500g fresh cassava (mandioca), coarsely grated
500g requeijão cremoso, well chilled
12 large prawns, peeled with tails left on
500g fresh cassava (mandioca), coarsely grated
500g requeijão cremoso, well chilled
12 large prawns, peeled with tails left on
Where to find ingredients
You can find fresh cassava (mandioca) and large prawns at local wet markets or supermarket produce and seafood sections. Requeijão cremoso is a unique Brazilian cream cheese; if unavailable, a thick, high-fat spreadable cream cheese can be used as a substitute.
Preparation method
- Remove the shells from the prawns while keeping the tails intact to make them easier to handle and eat.
- Stuff each prawn with a generous portion of chilled requeijão cremoso, spreading it evenly over the surface.
- Coat the stuffed prawns thoroughly with the grated cassava, pressing gently so the shreds adhere to the cream.
- Heat the oil in a deep heavy-bottomed pan until it reaches the proper frying temperature.
- Deep-fry the cassava-coated prawns until they turn golden brown and achieve a crunchy finish.
- Remove from the oil, drain on paper towels to remove excess fat, and season with salt to taste.
- Serve immediately while hot, accompanied by your favourite dipping sauce.
Observations
This recipe for prawns coated in cassava offers a practical and tasty solution for those looking for a dish with a crisp texture and bold flavour. Perfect for quick meals, it features large peeled prawns with tails intact, encased in creamy requeijão and breaded in finely grated cassava. The preparation is straightforward, making it an excellent way to impress in the kitchen using accessible ingredients and a simple frying technique.
Ratings and comments