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Shrimp and Peanut Sauce
Vatapá is one of the basic dishes on the Brazilian menu for dinner in Bahia. It depends on heavy, rich spices and fresh or preserved malagueta peppers.
المقادير
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1 large loaf Italian or French bread, dried in a paper bag at room |
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temperature for three days |
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pinch of salt |
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preserved malagueta pepper or hot pepper sauce |
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1/2 c. dendê or peanut oil |
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1 c. coconut milk |
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1 tbsp. fresh cilantro |
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1 onion, cut |
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1/2c. dried shrimp, shelled |
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1/2 c. mixed raw (not roasted), unsalted peanuts and cashews, roughly chopped |
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1 1/2-in. piece fresh ginger root, peeled and coarsely chopped |
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طريقه التحضير |
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Peel and chop the ginger root coarsely. |
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Cut bread into chunks. Place in a bowl with water to soak for at least an hour. |
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Remove soaked chunks from the bowl and squeeze dry. |
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In a food processor, blend all ingredients until a paste forms. |
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Spoon into a saucepan and place over medium- low heat. |
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Simmer mixture for 10 to 15 minutes stirring constantly. |
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When sauce gets a smooth and creamy texture remove from flame. Serve. |
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While cooking, if the sauce mixture is too thick, stir in a little bit of water. |
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This sauce is better served with farofa and white rice. |
تعلقيقات المستخدمين
أضف تعليق
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