To prepare prawn flour, use prawns that have been refrigerated for 2-3 days. This will make them firmer and easier to process. Remove the shells with a serrated knife. Cut the flesh into pieces and blend in a food processor or blender. Use this flour to prepare farofas, bind together cake fillings, and add texture to dishes, meats, and poultry that are cooked in white sauce, or use it to coat and give a crispy texture to fish fillets. One quick and tasty suggestion is to mix 1 cup of prawn flour with 1/2 cup of roasted and ground cashew nut, and 1/3 cup of melted butter. Season with salt and black pepper to taste. Place the seasoned fish fillets or prawns in a greased refrigerator dish, cover them with farofa, and bake in a moderate oven (180°C) for about 30 minutes or until the fish is cooked and the topping is golden brown.
To prepare prawn flour, use prawns that have been refrigerated for 2-3 days. This will make them firmer and easier to process. Remove the shells with a serrated knife. Cut the flesh into pieces and blend in a food processor or blender. Use this flour to prepare farofas, bind together cake fillings, and add texture to dishes, meats, and poultry that are cooked in white sauce, or use it to coat and give a crispy texture to fish fillets. One quick and tasty suggestion is to mix 1 cup of prawn flour with 1/2 cup of roasted and ground cashew nut, and 1/3 cup of melted butter. Season with salt and black pepper to taste. Place the seasoned fish fillets or prawns in a greased refrigerator dish, cover them with farofa, and bake in a moderate oven (180°C) for about 30 minutes or until the fish is cooked and the topping is golden brown.
