Brazilian recipe
Breaded Prawns with Cassava (Camarão empanado com mandioca)
Learn how to make breaded prawns with cassava, a crisp, tasty combination that’s perfect for a quick and irresistible dish with simple ingredients.
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Ingredients
oil for 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
Look for the prawns, cream cheese, and cassava in the seafood counter, dairy aisle, and produce section of your local supermarket or market. For frying oil, use any neutral cooking oil sold in the oils section.
Preparation method
- Remove the shells from the prawns, keeping the tails on to make them easier to eat
- Stuff each prawn with a portion of creamy requeijão, spreading it well
- 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 the sauce of your choice
Observations
This breaded prawns with cassava recipe is a practical, flavorful option for anyone looking for a dish with a crisp texture and bold taste. Ideal for quick meals, it combines large prawns with the shell removed but the tails left on, filled with creamy requeijão and coated in grated cassava. The method is simple and fast, perfect for impressing in the kitchen with accessible ingredients and an easy technique.
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