Brazilian recipe
Breaded Prawns with Cassava (Camarão empanado com mandioca)
Learn how to make breaded prawns with cassava, a crisp and flavourful pairing that works beautifully as a quick, irresistible dish with simple ingredients.
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Ingredients
Oil for deep-frying
1/2 kg fresh cassava, grated on a coarse grater
1/2 kg very cold creamy requeijão
12 large prawns, peeled with tails on
1/2 kg fresh cassava, grated on a coarse grater
1/2 kg very cold creamy requeijão
12 large prawns, peeled with tails on
Where to find ingredients
Find the ingredients at wet markets, supermarket seafood counters, chilled dairy aisles, and the fresh produce section; if needed, use grated cassava from the frozen or fresh root section as a substitute for fresh cassava.
Preparation method
- Remove the shells from the prawns, leaving the tails on to make them easier to eat
- Fill each prawn with a portion of creamy requeijão, spreading it evenly
- Coat the stuffed prawns in the grated cassava, covering the entire surface
- Heat the oil in a deep pan until it reaches the right temperature for frying
- Fry the cassava-coated prawns until golden and crisp
- Remove from the oil, drain on paper towels and season with salt to taste
- Serve hot, with a sauce of your choice
Observations
This breaded prawns with cassava recipe is a practical, flavourful option for anyone after a dish with a crisp bite and bold taste. Ideal for quick meals, it combines large peeled prawns with the tails left on, filled with creamy requeijão and coated in grated cassava. The method is simple and fast, perfect for impressing at home with accessible ingredients and an easy technique.
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