Bobo de Camarao (prawns with manioc cream)

Ingredients

Directions

1. 1

   Remove the manioc from the packaging and allow to thaw. Wash the potatoes, peel them and cut them into wide sticks. Let them freeze in a flat dish for about 2 hours. Peel and chop the onion. Clean, wash and chop the peppers. Clean the chillies, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Score the skin of the tomato, pour boiling water over it, rinse with cold water and peel the skin. Chop the tomato into small pieces

2. 2

   Heat the water in a pot, add the manioc and simmer for 10-15 minutes (depending on the size of the tubers). Drain, drain and finely puree while still hot with coconut milk. Wash the shrimps, remove the intestines if necessary and pat dry. Mix with lime juice and season with salt and pepper. Heat palm oil and 2 tbsp. oil in a large pan. Add onion, paprika and chilli and fry in it. Add tomatoes and cook for about 5 minutes, turning several times

3. 3

   Heat 150 ml olive oil in a large frying pan. Fry the potatoes in 2 portions for about 5-7 minutes until golden brown. Add the prawns to the vegetables and cook for 2-3 minutes while turning. Add the manioc cream and simmer for approx. 5 minutes, stirring constantly, until the cream no longer sticks. If the sauce is too thick, stir in some water if necessary. Wash the coriander, dab dry. Peel the leaves and chop them finely, except for a little bit for garnishing. Stir into the shrimp mixture, season with salt and pepper. Garnish with coriander. Drain the chips on kitchen paper and season with salt. Serve with the prawns

4. 4

   waiting time approx. 2 hours