Cassava prawn salad

Cassava prawn salad

Salada das mina

By
From
This is Brazil
Serves
4
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
125g toasted cassava flour, (see glossary)
40g black sesame seeds
16 raw king prawns
120g rocket, roughly chopped
250g cherry tomatoes, halved
1 mango, thinly sliced
1/4 red onion, thinly sliced
100g palm hearts, drained, (see glossary)
2 tablespoons rice bran oil
40g peanuts, roasted and chopped
1 passionfruit, pulped

Dressing

Quantity Ingredient
2 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon caramelised balsamic vinegar

Method

  1. Combine the toasted cassava flour and sesame seeds in a small bowl. Season with salt and freshly ground black pepper.
  2. Peel and devein the prawns, leaving the tails intact. Rinse the prawns and pat dry with paper towel.
  3. Combine the rocket, tomatoes, mango, onion and palm hearts in a large serving bowl.
  4. To make the dressing, whisk together the olive oil, sesame oil and vinegar, and season with salt and freshly ground black pepper.
  5. Heat the rice bran oil in a frying pan over a high heat. Coat the prawns in the cassava flour mixture and cook for 3 minutes, or until the prawns are just cooked and the coating is crunchy and light golden brown.
  6. Top the salad with the cooked prawns and sprinkle with the peanuts and passionfruit pulp. Drizzle the dressing over the top and serve while the prawns are still hot.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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