Brazilian recipe
Breaded Prawns with Cassava (Camarão empanado com mandioca)
Discover how to make breaded prawns with cassava, a crisp and tasty combination that works beautifully as a quick, 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 left on
1/2 kg fresh cassava, grated on a coarse grater
1/2 kg very cold creamy requeijão
12 large prawns, peeled with tails left on
Where to find ingredients
Look for the ingredients in the seafood section, dairy aisle, and fresh produce market. If cassava is hard to find, use fresh grated cassava from a local market as the best substitute; keep the prawns large and fresh for the best texture.
Preparation method
- Remove the shells from the prawns, keeping the tails on to make them easier to eat
- Fill 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 proper frying temperature
- 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, flavourful option for anyone looking for a dish with a crisp texture and bold taste. Ideal for quick meals, it combines large prawns peeled with 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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