Brazilian recipe
Breaded prawns with cassava: a crunchy pairing (Camarão empanado com mandioca)
Discover how to prepare this breaded prawn and cassava dish, a savory, crispy combination perfect for a quick and impressive meal using simple ingredients.
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Ingredients
Oil for deep-frying
500g fresh cassava, coarsely grated
500g chilled requeijão
12 large prawns, peeled with tails left on
500g fresh cassava, coarsely grated
500g chilled requeijão
12 large prawns, peeled with tails left on
Where to find ingredients
Find fresh cassava at local open-air markets or specialized greengrocers. Requeijão and high-quality prawns are available in the refrigerated or seafood sections of your local supermarket. If fresh cassava is unavailable, pre-cooked frozen versions may serve as a substitute, though the final texture may vary.
Preparation method
- Peel the prawns, leaving the tails intact for easier handling while eating.
- Stuff each prawn with a portion of the 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 your favorite dipping sauce.
Observations
This recipe for breaded prawns with cassava is a practical and tasty choice for those seeking a dish with a crisp texture and bold flavor. Ideal for quick meals, it features large peeled prawns with the tails left on, coated in creamy requeijão and breaded with shredded cassava. The preparation is straightforward and efficient, perfect for surprising guests with accessible ingredients and simple techniques.
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