One of my favourite Brazilian recipes is “Bobò de Camarao” a mashed dish with Prawns. It is full different colours, tastes and perfumes.
I am sure that your family and your friends/guests will enjoy this great tropical dish.
I advice a Chilled perfumed white wine, like the Traminer.
Once again, first and foremost, remember that the quality of the ingredients equals the quality of the dish.
Here's the shopping list:
2 kg of Cooked and Peeled King Prawns
½ kg of Mandioca (Cassava)
4 table spoon of Dende Oil (if you can not fid it use Olive oil)
1 large Onion
1 large Tomato
1 large green Pepper
Q:B. Fresh Coriander
Q.B. Chilly Pepper (Piri Piri)
240ml of Coconut Milk
Step 1) In boiling water, boil for few minute the prawns and keep aside the water for later
Step 2) Cut the Mandioca in small cubes and cook it till it is soft, keep aside 2 cups of the water
Step 3) Blend the cooked Mandioca with zips of the boiled water kept aside
Step 4) In a frying pan add the oil and the chopped onion, when its gold add the chopped tomato
Step 5) Add the prawns, the spices, salt and the Coriander
Step 6) After a few minutes of Sautee, lower the fire and leave it for 3 minutes
Step 7) Add the mashed Mandioca and the Coconut Milk, stir
Step 8) Serve the preparation in a large tray, with full prawns and fresh chopped coriander for décor
Step 9) You can serve it with White Rice
Chef Gourmet Du Art