Brazilian recipe
Creamy Prawn Soup (Caldo de camarão cremoso)
Enjoy the rich flavour of creamy prawn soup with cassava and coconut milk. A simple, comforting dish with a smooth texture and plenty of character.
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Ingredients
1/2 kg fresh prawns
300 g cassava (aipim/macaxeira)
1 small bottle coconut milk
1 packet powdered seasoning (flavour to taste)
5 tablespoons annatto powder
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 1 stick margarine (100 g)
1/2 cup brandy
Garlic, chopped to taste
300 g cassava (aipim/macaxeira)
1 small bottle coconut milk
1 packet powdered seasoning (flavour to taste)
5 tablespoons annatto powder
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 1 stick margarine (100 g)
1/2 cup brandy
Garlic, chopped to taste
Where to find ingredients
Look for the prawns in the seafood section, and buy the cassava, coconut milk, spices, vegetable oil, margarine, brandy, and garlic at local supermarkets or open-air markets. If needed, use a mild seasoning blend as a substitute for the powdered seasoning.
Preparation method
- Wash the prawns well
- In a pan, heat the oil or margarine over medium heat
- Brown the whole prawns with the heads in the hot fat until they turn bright red
- Remove the prawns from the pan and set aside on a plate to cool
- Peel the cassava, cut it into pieces and place it in the blender
- Add the coconut milk to the blender
- Add the browned prawn heads to the blender
- Set aside 250 g of the cooked prawns (peeled and headless) and add them to the blender
- Add 1/2 litre of water to the blender and blend until smooth
- In the same pan used to fry the prawns, add the chopped garlic and brown it
- Add the powdered seasoning (Sazón), annatto powder, salt (Ajisal) and monosodium glutamate (Ajinomoto), if using
- Sauté the seasonings for a few moments
- Pour the blended mixture from the blender into the pan with the sautéed seasonings
- Stir well and add more water if needed to adjust the consistency, making sure it does not become too thick
- Cook for about 15 minutes over low heat, stirring occasionally
- At the end of cooking, add the brandy, mix well and remove from the heat
Observations
Caldo de camarão is a comforting, flavourful dish, widely loved in Brazilian cooking, especially in coastal regions. Its preparation combines the richness of prawns with the velvety texture of cassava and the smoothness of coconut milk, resulting in a creamy, nourishing soup. It is a versatile recipe, ideal for cold days or as a special starter.
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