Vatapa de Camarao (Creamy Peanut and Prawn Stew)
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Ingredients
- 600 g raw tiger prawns, peeled
- 20 g dried shrimp
- 100 g stale white bread, crusts removed
- 60 g roasted peanuts
- 400 ml tinned coconut milk
- 2 tbsp red palm oil
- 1 onion, finely chopped
- 3 garlic cloves
- 300 g long grain white rice
Nutrition (per serving)
- Calories
- 819 kcal
- Protein
- 42.4 g
- Carbohydrate
- 79 g
- of which sugars
- 5.8 g
- Fat
- 35.9 g
- of which saturates
- 21.8 g
- Fibre
- 4.3 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the stale bread in a little water for 5 minutes, then squeeze out and set aside.
- 2
Blitz the soaked bread, roasted peanuts and dried shrimp with the coconut milk until smooth.
- 3
Heat the red palm oil in a pan and cook the onion and garlic for 5 minutes until soft.
- 4
Pour in the peanut and coconut mixture and simmer for 8 minutes, stirring often, until thickened.
- 5
Add the raw tiger prawns and cook for 3-4 minutes, until they turn pink and are cooked through.
- 6
Meanwhile, cook the rice according to the pack instructions, and serve the stew over it.
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