Shrimp tart: quick and practical with dough without eggs

Shrimp tart: how to make the dough and the filling, in a practical and fast way. Good for a snack or meal

Prawn Cake

By Cris Muratori and Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. Traditional prawn cakes, with easy dough, without eggs, 5 ingredients.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• SERVING: 2 (makes 6 cakes). To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS:1 cutting board, 1 frying pan, 1 pan, cake moulds, 1 fine sieve, 1 culinary brush
• EQUIPMENT: conventional + processor (optional)

WATCH HOW TO MAKE a delicious Shrimp Risotto? LOOK HERE at TERRA DEGUSTA.

INGREDIENTS: CLICK HERE TO SEE THE SHOPPING LIST

Empadinhas ingredients (dough):

• 60 g of unsalted butter
• ¾ cup all-purpose flour, plus more if needed
• 1 and a half tablespoons (coffee) of salt
• 1 and a half tablespoons of ice water
• ½ egg (set aside the egg white to brush on the lid)

Shrimp stuffing ingredients:

• 1 cup (tea) of pre-cooked frozen prawns or peeled prawns – 200 gr
• ¼ lemon (for dressing)
• olive oil for frying
• ¼ chopped onion
• 1 minced garlic clove
• ½ red pepper, deseeded, chopped
• ½ chopped tomato, peeled and deseeded
• ½ cup fresh cream (fresh milk)
• salt
• chopped red pepper chopped green onion
• crushed coriander seeds (optional)

Go with:

• PEPPER SAUCE – optional

PRE-PREPARATION:

1. Defrost the precooked prawns. Measure the quantity, season with salt, pepper and lemon juice. Book in a bowl.
2. Separate other ingredients and utensils from the recipe.
3. Peel and chop the onion and garlic. Wash, remove the seeds and chop the pepper.
4. Wash and chop the parsley and green onion. Book on paper towels. Cut the tomato, remove the seeds and chop it.
5. Wash and finely chop the salad ingredients. Soak in a bowl of water and sodium hypochlorite.
6. Preheat the oven to 180°C.

PREPARATION:

Shrimp filling:

1. In a heated pan, over low heat, add the oil and saute the onion.
2. Then put pepper on the girl’s finger.
3. Add the garlic and continue to saute.
4. Add the chopped tomatoes and seasoned shrimp, mix well and leave for 2 minutes.
5. Add fresh cream and mix.
6. Keep it on the fire to reduce, make it creamy and warm (do not cook it too much to prevent the prawns from becoming gummy, it will still go in the oven).
7. If necessary, add a little more cream, but be careful not to make it runny.
8. Add salt and pepper and turn off the heat.
9. Add the parsley, chopped green onions and coriander seeds (optional). Mix well and reserve.

Traditional Empadinha dough (can be made in the food processor or by hand):

1. In the bowl, or in the food processor, mix the butter with the wheat flour and salt.
2. Add the ice water.
3. Mix well (or work) until a homogeneous mass is obtained.
4. Divide the dough: 2/3 to make the bottom and 1/3 to make the lid.
5. Divide the dough you’ll be using for the bottom into equal portions, based on the number of cakes you’re making.
6. Line the molds leaving a higher part on the sides, if necessary add a little more dough to reinforce the sides starting from the base.
7. Brush egg white around the edge, to glue on the hat.
8. Add the filling, enough to cover the entire space.
9. Divide the other third of the dough equally, based on the number of cakes you are making.
10. Open the lids on the workbench, slightly larger in diameter than needed.
11. Cover the cakes and hit the sides, leaving the dough level with the height of the pan.
12. Brush with a mixture of egg, water and a pinch of salt, using a brush.
13. Bake in a preheated oven for 40 minutes.

Shrimp Cake:

1. Make sure the cakes are cooked through. They must be golden on the outside.
2. Remove from the oven and wait for it to cool down a bit before unmolding.

FINISHING AND ASSEMBLY:

1. serve the prawn cake(s). still warm.
2. Serve with a salad (optional).
3. On the side put the pepper sauce (optional)

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.