Moqueca Blinis with Prawns

Name: Moqueca Blinis with Prawns (Blinis de Moqueca de Camarão)
Yield: Makes 35
Cuisine: Brazilian
Ingredients: ½ green pepper, roughly chopped; ½ yellow pepper, roughly chopped; ½ onion, roughly chopped; 2 garlic cloves, very finely chopped; 90 g dried breadcrumbs; 40 g plain flour; 3 tablespoons dendê (palm) oil, plus extra for drizzling; ½ red pepper, roughly chopped; Freshly grated nutmeg; Pinch of cayenne pepper; Pinch of paprika, plus extra for sprinkling; 10 g fresh coriander, chopped; 300 ml coconut milk; 1 tablespoon tomato purée; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 450 g raw prawns, peeled and deveined; 30 g unsalted butter; 1½ teaspoons baking powder; 4 medium eggs, separated; Micro greens, to garnish (optional); 2 tablespoons olive oil

Blinis de Moqueca de Camarão

Preparation info

Makes
35

Difficulty
Easy

Appears in

My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

About

The first time I tasted Rolland Villar’s cooking, I learned it was foolish to think that only Brazilian chefs can truly understand Brazilian cuisine. Setting base in Rio de Janeiro’s Sofitel Hotel, he oversees the cuisine for all Sofitel hotels in South America. Le Pré Catelan, the French-named jewel restaurant of the chain, pays homage to the land that has welcomed Chef Villar with open arms, combining iconic ingredients from Brazilian gastronomy with the sophistication an

Ingredients

Americas
Brazil
Leme
Copacabana
Rio de Janeiro
Starter
Fish course
Pescatarian

Ingredients

Method