Vatapá
Preparation time10 min
Cooking time15 min
Portions4
FromLatin America
Ingredients:
• 150 g dried peeled shrimps and prawns
• 200 ml coconut milk
• 20 g roasted peanuts
• 20 g cashew nuts
• Parsley
• 200 ml coconut milk
• 20 g roasted peanuts
• 20 g cashew nuts
• Parsley
• Coriander
• 4 tomatoes, chopped
• 2 large onions
• 1 tablespoon olive oil
• 75 g flour
• 1 small piece of grated ginger
• 4 tomatoes, chopped
• 2 large onions
• 1 tablespoon olive oil
• 75 g flour
• 1 small piece of grated ginger
Instructions:
• Mix half of the shrimp, peanuts and cashews until a thick powder is obtained.
• In a skillet, sauté the onions in olive oil.
• Dissolve the flour with half the coconut milk.
• Pour the remaining coconut milk into a saucepan, heat over low heat, stir in the parsley, tomatoes and coriander.
• Pour the coconut milk and flour mixture with the shrimp, peanut and mahogany powder into the pan.
• Stir constantly to avoid lumps.
• Add the other half of the whole shrimps and ginger and continue to stir until boiling.
• Serve hot.
• In a skillet, sauté the onions in olive oil.
• Dissolve the flour with half the coconut milk.
• Pour the remaining coconut milk into a saucepan, heat over low heat, stir in the parsley, tomatoes and coriander.
• Pour the coconut milk and flour mixture with the shrimp, peanut and mahogany powder into the pan.
• Stir constantly to avoid lumps.
• Add the other half of the whole shrimps and ginger and continue to stir until boiling.
• Serve hot.
| Energy | Total carbs | Sugar | Total fat | Saturated fat | Omega 3 | Fibers | Sodium |
|---|---|---|---|---|---|---|---|
| 328.9 Kcal | 26.4 g | 7.6 g | 17.7 g | 9.7 g | 0.2 g | 4.0 g | 239 g |
The nutritionist's advice:
Dried shrimp, although a good source of protein, provides a lot of salt. Prefer fresh uncooked shrimp.
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Last modified date: 3/23/2023
