Brazilian Vatapa {Prawn Curry}

LAST UPDATED ON July 10th, 2018 at 08:08 amHello everyone! If you are reading this post from US, hope you had a wonderful Forth Of July!!!! It was a great atmosphere yesterday and the fireworks…absolutely spectacular!!! Although I am very happy Brazil won last night, there is a part of me that is so disappointed…

Brazilian Vatapa {Prawn Curry}





recipe image

LAST UPDATED ON

Hello everyone!

If you are reading this post from US, hope you had a wonderful Forth Of July!!!! It was a great atmosphere yesterday and the fireworks…absolutely spectacular!!!

Although I am very happy Brazil won last night, there is a part of me that is so disappointed with what this sport has become. The whole motto “Fair Play” is just empty words…there is nothing lately that emphasis this….. It is unacceptable to send Neymar at the hospital with fractured vertebra….just to name the latest incident. I really don’t get why are they behaving like animals.

But, lets’ get back to our food celebration, now that I have finished my vent. I don’t know if Brazil will be able to celebrate another victory (let’s hope soooo) but for sure, they have celebrated after last night’s game. I was temped to make a dessert in the first place, until I came upon this amazing seafood recipe. You know, I cannot resist a good seafood recipe….not even for a dessert 🙂

Vatapa is a Brazilian prawn curry, typically of the Northeast part of Brazil and very popular across the country. The sauce is made from onions, coconut milk, peanuts, cashews, and thickened with bread. {hope you are not allergic to nuts :(} and quite spicy! It is delicious! Your taste buds will not be disappointed 🙂

Brazilian Vatapa {Prawn Curry}

Brazilian Vatapa {Prawn Curry}

Ingredients

  • 2
    slices
    white bread
    crusts removed, torn into pieces
  • 1
    cup
    coconut milk
  • 1/4
    cup
    roasted salted peanuts
  • 1/4
    cup
    roasted salted cashew nuts
  • 1
    cup
    fish stock
  • 2
    garlic cloves
    peeled
  • 1/2
    lime
    juiced, plus extra lime wedges, to serve
  • 1
    pound
    fresh green prawns
    peeled, cleaned
  • 1
    medium onion
    roughly chopped
  • 1
    long red chilli
    seeded, roughly chopped
  • 2
    tbsp
    dendê
    palm oil
  • coriander leaves and steamed white rice
    to serve

Instructions

  1. Soak bread in 1/2 cup coconut milk for 5 minutes or until liquid is absorbed. Process nuts in a food processor until finely ground. Transfer to a bowl. Process soaked bread in food processor until smooth.

  2. Bring fish stock to the boil in a large saucepan. Season with salt and pepper, and add 1 garlic clove and lime juice. Add prawns and cook for 5 minutes or until just cooked. Transfer the prawns to a bowl, reserve 1 cup stock and discard garlic clove and the remaining stock. Wipe the pan clean and reserve.

  3. Process onion, the roughly chopped chilli and the remaining garlic clove in a food processor until finely chopped.

  4. Heat oil in the reserved pan over medium heat. Cook onion mixture for 5 minutes or until golden. Add ground nuts and cook for a further 2 minutes or until golden, adding more oil, if necessary. Add bread mixture, reserved stock, remaining 1/2 cup coconut milk and bring to the boil. Reduce the heat to medium and cook, stirring, for 5 minutes or until sauce thickens.

  5. Return prawns to pan and cook for 3 minutes or until heated through. Season, scatter with finely chopped chilli and the coriander, and serve with rice and extra lime wedges.

 Brazilian Vatapa {Prawn Curry}

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