Name: Vatapá
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Ingredients: 100 g shrimp; 1.5 slice toast bread; 100 ml coconut milk; 10 g peanuts; 15 g cashew nuts; 0.25 pcs onion; 0.75 clove garlic; 2.5 g ginger; 0.5 tablespoon palm oil; 0.25 tablespoon rapeseed oil; 0.25 pcs chilli peppers; 0.25 handful coriander; salt; ground pepper; 75 g parboiled rice; 0.25 teaspoon salt; 0.375 l water; 0.25 pcs lime

Step by step process

Preparation

1
Peel the shrimp, remove the vein, and pat dry. you can leave larger pieces whole, smaller ones stay juicy.
2
Tear the sandwich bread into pieces, place in a bowl, and pour over the coconut milk to soak and soften.
TIP:
Soak the bread in coconut or regular milk for 1-2 minutes to soften it and make it easier to blend. This step significantly facilitates the preparation of thick sauces or creams with a smooth consistency.
3
Finely chop the onion, crush the garlic, and finely grate the ginger. deseed the chili and slice into thin strips.
4
Place peanuts and cashews in a blender, add the soaked bread with coconut milk, and blend into a smooth paste. add a little water if needed for easier blending.
5
Roughly chop the cilantro and set a small portion aside for garnishing the dish.

Cooking

6
Heat canola oil with palm oil in a pan over medium heat, add the onion and sauté for 4-5 minutes until translucent. then add the garlic and ginger, and fry for another minute until fragrant.
TIP:
Sauté onion and garlic over medium heat until they become translucent and fragrant. This step is key to developing aroma and creating a flavorful base for many dishes and sauces.
7
Stir in the nut and bread paste, and add 50-100 ml water if needed for a thick sauce consistency. cook, stirring constantly, for 6-8 minutes until the mixture thickens and the raw nut flavor mellows.
8
Add the chili (if using) and shrimp, season with salt and pepper. simmer gently for 4-6 minutes just until the shrimp turn pink and opaque.
9
Stir in most of the chopped cilantro, adjust consistency with a splash of water if needed. season to taste with salt and pepper, and remove from heat.
10
Meanwhile, bring water with 1 teaspoon salt to a boil in a pot, add rinsed parboiled rice, reduce heat, and cook according to package instructions until tender. then drain in a colander.
TIP:
Cook parboiled rice in plenty of salted water and after cooking, drain it through a colander. This will keep it fluffy and separate as a side dish.

Serving

11
Spoon some cooked rice onto a plate, serve a ladleful of vatapá alongside, sprinkle with the reserved cilantro, and serve with lime wedges for squeezing over.
12
Vatapá is best creamy, not too runny. if it thickens while serving, loosen with a tablespoon of hot water and stir briefly.