Bobó de camarão (prawns with manioc cream)

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 pack of (500 g) Frozen manioc (also known as cassava; peeled and cut into pieces; Asian-style; alternatively sweet potato)
  • 1 Onion
  • 1 red, yellow and green peppers
  • 1 red chilli pepper
  • 1 Tomato
  • 1⁄2 Potty Coriander
  • 1 can(s) (400 ml) unsweetened coconut milk
  • 2 Limes
  • 1 kg raw shrimps (without head and shell; MSC quality if possible)
  • 7-10 Tbsp salt, pepper
  • 2 TABLESPOONS Sunflower oil
  • 2 TABLESPOONS Olive oil

Directions

  1. 1

    Let the manioc thaw a little. Meanwhile peel and finely chop the onion. Clean, wash and finely dice the peppers. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Carve tomato crosswise, blanch with boiling water, rinse cold and peel skin.

  2. 2

    Chop tomato finely. Wash coriander, shake dry, pluck off leaves and chop finely.

  3. 3

    Boil up about 1.5 l of water in a pot. Cook the manioc in it for 10-15 minutes at medium heat, depending on the size of the tubers, until it is soft. Pour off, drain briefly and puree finely with a hand blender in coconut milk while still hot.

  4. 4

    Squeeze the limes. Rinse shrimps and pat dry. Mix with lime juice. Season with salt and pepper.

  5. 5

    Heat sunflower and olive oil in a large frying pan. Fry the onion, paprika and chilli in it. Steam the tomato for about 5 minutes. Add prawns and cook for 2-3 minutes. Stir in cassava cream and simmer for about 5 minutes, stirring constantly, so that the cream does not set.

  6. 6

    If the sauce is too thick, stir in a spoonful of water. Stir in the coriander. Season to taste with salt and pepper and arrange everything. French fries taste good with it.

Nutrition Facts

KCAL
640 kcal
CARBS
79 g
FATS
19 g
PROTEINS
34 g