Brazilian recipe
Crispy Cassava-Crusted Shrimp (Camarão empanado com mandioca)
Learn how to make crispy cassava-crusted shrimp, an irresistible combination of textures perfect for a quick, standout appetizer.
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Ingredients
Vegetable oil for frying
500g fresh cassava root, coarsely grated
500g requeijão cremoso (Brazilian-style creamy spread), well-chilled
12 large prawns, peeled and deveined with tails left intact
500g fresh cassava root, coarsely grated
500g requeijão cremoso (Brazilian-style creamy spread), well-chilled
12 large prawns, peeled and deveined with tails left intact
Where to find ingredients
Vegetable oil can be found in any standard supermarket. For the fresh cassava (mandioca), check the produce aisle of large supermarkets or dedicated Latin American and tropical grocers; avoid frozen pre-cooked versions if you want that specific raw-grated texture. Requeijão cremoso is a distinct, thick, and creamy Brazilian cheese spread; you can find it at Brazilian or international food shops—if unavailable, a very thick, spreadable cream cheese or a mix of heavy cream and thick quark can work as a substitute, though the texture and authentic flavour profile will vary. Prawns are widely available in the fresh seafood section of any local fishmonger or supermarket.
Preparation method
- Peel the prawns while keeping the tails on to make them easier to handle and serve
- Carefully stuff each prawn with a generous dollop of the chilled requeijão, spreading it evenly
- Coat the stuffed prawns thoroughly with the grated cassava, pressing gently to ensure a good crust
- Heat the oil in a deep pan or deep-fryer until it reaches the ideal frying temperature
- Fry the crusted prawns in batches until they turn perfectly golden brown and crispy
- Remove from the oil, drain on paper towels to remove excess grease, and season with salt to taste
- Serve immediately while hot, paired with your favourite dipping sauce
Observations
This recipe for cassava-crusted shrimp is a clever and tasty choice for those who love a satisfying crunch paired with a rich, creamy center. By using large, tail-on prawns stuffed with creamy requeijão and coated in shredded cassava, you get a unique Brazilian twist on classic fried shrimp. It is straightforward to assemble and ideal for a quick weeknight treat or an impressive starter that uses simple, accessible ingredients.
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