Brazilian recipe
Creamy Prawn Broth (Caldo de camarão cremoso)
Discover the rich flavour of caldo de camarão in this creamy prawn broth. Simple to make with cassava and coconut milk, it delivers a comforting, satisfying result.
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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 1 100 g block margarine
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 1 100 g block margarine
1/2 cup brandy
Garlic, chopped to taste
Where to find ingredients
Look for prawns, cassava, coconut milk and spices at local supermarkets, fresh produce stalls, and the freezer or seafood counter; if needed, use a light vegetable oil as a substitute for margarine.
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 deep 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 without heads) 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
- Mix well and add more water if needed to adjust the consistency, avoiding it becoming too thick
- Cook for about 15 minutes over low heat, stirring occasionally
- At the end of cooking, add the brandy, mix and remove from the heat
Observations
Caldo de camarão is a comforting, flavourful dish that is very popular in Brazilian cooking, especially in coastal regions. Its preparation brings together the richness of prawns, the velvety texture of cassava and the softness 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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