Brazilian recipe
Crispy Cassava-Crusted Shrimp (Camarão empanado com mandioca)
Master the art of making this crunchy and savory treat, where succulent shrimp meets the unique texture of grated cassava for an irresistible bite.
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Ingredients
Oil for deep frying
1/2 kg fresh cassava, coarsely grated
1/2 kg requeijão cremoso, well chilled
12 large shrimp, peeled with tails intact
1/2 kg fresh cassava, coarsely grated
1/2 kg requeijão cremoso, well chilled
12 large shrimp, peeled with tails intact
Where to find ingredients
You can find fresh shrimp and oil at local wet markets (palengke) or supermarket seafood sections. For cassava (kamoteng kahoy), look in the produce section of local groceries. Requeijão is a specific Brazilian creamy cheese; as a substitute, you may use a high-quality, thick cream cheese.
Preparation method
- Clean the shrimp by peeling them, but keep the tails attached for easier handling.
- Stuff each shrimp with a portion of the chilled requeijão, spreading it evenly.
- Coat the stuffed shrimp thoroughly with the grated cassava, ensuring the entire surface is covered.
- Heat the oil in a deep pot until it reaches the appropriate frying temperature.
- Deep fry the cassava-crusted shrimp 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 cassava-crusted shrimp is a practical and flavorful choice for those craving a dish with a satisfying crunch and bold taste. Perfect for quick meals, it combines large, peeled shrimp with tails intact, filled with creamy requeijão and breaded in shredded cassava. The preparation is straightforward, making it an excellent way to impress at the table using accessible ingredients and simple techniques.
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