Tapioca temaki with prawns

Tapioca temaki with prawns

Temaki de camarão

By
From
This is Brazil
Makes
12
Photographer
Stuart Scott

Sônia Benevides is well known in the coastal city of Natal for her experimental cooking in her restaurant, O Bule, which sits beneath her home on the shores of a lake. Ferran Adrià, the Spanish master, is the main inspiration for Sônia’s experimental way of working with Brazilian ingredients. This recipe is her interpretation of Japanese temaki (hand roll), using tapioca starch with a unique twist.

Ingredients

Quantity Ingredient
250g tapioca starch, (see glossary)
pinch salt
20g squid or cuttlefish ink sachets
100g butter
1 small onion, diced
600g raw prawns, peeled and deveined
100ml pouring cream

Method

  1. Sift the tapioca starch and salt into a bowl. Combine 150 ml water with the squid or cuttlefish ink, then pour into the tapioca mixture. Mix with your fingertips until well combined. The mixture should be like fine, damp sand, clinging together when squeezed in your hand. If needed, add a little more water or tapioca starch until the mixture reaches the correct consistency. Using your hands, push the tapioca mixture through a sieve into another bowl.
  2. Heat a large non-stick frying pan over a medium heat. Sprinkle one-third of the tapioca mixture into the pan to evenly cover the base, and lightly press with the back of a spoon, ensuring there are no holes or cracks. Cook for 1½–2 minutes, or until the edges start to lift and the pancake is holding together. Turn over and cook for a further 30 seconds. Do not overcook or the pancake will become dry and brittle.
  3. Transfer the pancake to a plate and cover with a clean tea towel. Cook the remaining mixture to make three pancakes in total. Wipe the pan clean after cooking each pancake.
  4. Melt the butter in a saucepan and cook the diced onion over a medium heat for 8 minutes, or until lightly browned. Add the prawns and cook for 1 minute, or until they just begin to colour. Stir in the cream and cook for 4 minutes, or until the prawns are cooked through. Transfer the mixture to a food processor and process in short bursts until coarsely chopped.
  5. Cut each pancake into quarters. Spoon a heaped tablespoon of the prawn mixture onto the light side of each pancake piece and wrap the pancake around the mixture to make a cone shape.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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