Tapioca de Camarão Vegetal

Tapioca de Camarão Vegetal is a delightful Brazilian dish that combines the unique texture of cassava flour pancakes with a savory, plant-based seafood filling. This vegetarian version offers a burst of flavors reminiscent of the sea, making it a satisfying meal for seafood lovers and vegetarians alike.

Ingredients

• Tapioca flour - 200 grams
• Water - 250 ml
• Olive oil - 1 tablespoon
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Carrot - 1 medium, grated
• Smoked paprika - 1 teaspoon
• Nori seaweed - 1 sheet, crushed
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - a handful, chopped
• Lemon - 1, for garnish

Steps

1. In a mixing bowl, combine the tapioca flour and water, stirring until smooth. Let it rest for 10 minutes.
2. In a skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until fragrant and translucent.
3. Add the diced red bell pepper, zucchini, and grated carrot to the skillet. Cook for about 5-7 minutes until the vegetables are softened.
4. Stir in the smoked paprika, crushed nori, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat and mix in the chopped cilantro.
5. Heat a non-stick frying pan over medium heat. Pour a ladleful of the tapioca mixture into the pan, spreading it evenly into a round pancake shape. Cook for about 2-3 minutes until the edges start to lift.
6. Flip the tapioca pancake and cook for another 2 minutes on the other side. Repeat until all the batter is used.
7. To assemble, place a generous spoonful of the vegetable filling onto one half of the tapioca pancake, then fold it over. Serve warm with a wedge of lemon for garnish.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 54 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, supporting digestive health.
• Contains antioxidants from vegetables, promoting overall wellness.

Tags