Style Prawns HT MC Brazilian
Hot Shellfish Seafood Vegetables
Course Gluten Wheat Dairy Free Brazil Sth American South America
Root (cassava/yucca) peeled and cubed
Salt and Black
3 Tbsp olive oil
large onions, thinly sliced
4 Tomatoes, peeled and quartered
Cooked Prawns (shrimp)
1 tbsp freshly chopped
Coconut Milk (thin)
3 tbsp Dende oil
1. Place the
manioc and salt in a saucepan, cover with cold water, bring to a boil then
reduce the heat and simmer for 20 minutes.
2. Meanwhile, heat the oil
in a large frying pan, add the onions and sauté until golden.
3. Add the tomatoes and cook
for 5 minutes.
4. Add the prawns, salt, pepper and
coriander, mix well then reduce the
heat, cover and simmer very gently for 8-10 minutes until the shrimp are done.
5. Drain the
cooked manioc, return to the pan and mash with a potato masher or fork.
the coconut milk to the prawns and mix well then and the mashed manioc, a little
at a time, stirring vigorously until well incorporated.
7. Raise the heat to medium and
add the dende oil. Continue to cook for a further 1 minute. Serve hot with
rice and toasted manioc meal.
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