Shrimp cake: with 3 ingredient dough, explained

Shrimp Cake: Looks wonderful and uses only 3 ingredients in the batter, learn how to make or freeze

A delicious prawn cake with 3 ingredient dough and a filling with a special touch of palm oil

Recipe for 8 people.

Classic (no restrictions)

Preparation: 02:00

Interval: 00:50

TOOLS

1 cutting board(s), 4 bowls (- 1 optional), 1 frying pan(es), 1 frying pan(es), 1 springform pan, 1 rolling pin, 1 spatula(s), 1 ladle, 1 pastry brush(es), 1 roll (or pastry cutter)

EQUIPMENT

conventional + processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the shrimp filling:

– 1 kg of cleaned shrimps – do not use pre-cooked ones

– 1 unit of lemon (to season the shrimp) (or lemon)

– olive oil to taste (for the sauté)

– 2 tablespoons of palm oil, or as much as you like

– 1 unit of onion, chopped

– 1 unit of finger-de-moça pepper, seedless, chopped

– 2 cloves of garlic, chopped

– 2 tomatoes, skinless and seedless, diced

– 1 and 1/3 tablespoons of corn starch, diluted

– 160 ml of coconut milk – or previously prepared shrimp broth (or water)

– Salt to taste

– pepper to taste

– parsley to taste, chopped (or coriander)

Ingredients DOUGH FOR CAKES AND CAKES WITH 3 INGREDIENTS:

– 200 ml of fresh cream (or natural yogurt)

– 4 cups wheat flour, or enough to loosen it from your hands, plus a little more to break it open.

– 160 g of unsalted butter

Ingredients FOR FINISHING / BRUSHING (EGG WASH):

– egg to taste, beaten.

– water to taste

– salt to taste (pinch)

PREPARATION:

1. The entire recipe for this cake corresponds to 8 portions and results in a large cake measuring 23-25 ​​cm in diameter. If you want it lower, increase the diameter of your shape.
2. Start by preparing the tomatoes: put them in a pan, bring a little water to the boil to remove the skin (see preparation).
3. If using frozen prawns, remove them from the freezer – 2 hours before preparation is sufficient.
4. Separate the ingredients and utensils for the recipe, including the removable rim pan.
5. Wash and peel the onion and garlic and chop them.
6. Remove the seeds from the pepper and chop it.
7. Wash and dry the coriander or parsley, chop them and set aside on absorbent paper.
8. Squeeze the lemon juice to season the prawns.
9. Clean the prawns, place them in a bowl, sprinkle them with lemon juice and season them with salt and pepper – do not season them first because they risk cooking due to the seasoning.

PREPARATION:

Tomatoes – Prepare (do this step during pre-preparation):

1. Wash the tomatoes and make X-shaped cuts on the bottom.
2. Place them in boiling water for 2 or 3 minutes.
3. Remove and rinse in cold water.
4. Remove the skin, cut it in half, remove the seeds and cut it into cubes.
5. Return to pre-preparation (step 2).

Shrimp filling:

1. In a deep skillet heated over medium heat, add the olive oil.
2. Add the onion and sauté for about 3 minutes, until it becomes transparent.
3. Add the garlic clove, the chopped chilli pepper and sauté for 1 minute.
4. Then add the skinless tomatoes cut into cubes and sauté until they soften.
5. Raise the heat, add the prawns, stir until they are completely cooked.
6. If the prawns release a lot of water, remove the excess with a ladle (keep some aside to dilute the cornstarch), leaving the prawns still moist.
7. Adjust salt and pepper.
8. Drizzle the stew with palm oil (amount is suggested, you can add less if you wish), mix well and brown a little more to incorporate the flavours.
9. In a glass, place coconut milk or homemade shrimp broth or water at room temperature, add cornstarch and stir to dissolve.
10. Stir the dissolved cornstarch into the shrimp filling and increase the heat to high.
11. Allow to thicken – the correct point is when you use the spatula and form a clear path in the pan.
12. Turn off the heat and let it cool, if you want to speed up the cooling, put it in the fridge.

BAKE AND CAKE cake dough – 3 Ingredients:

1. This dough can be made by hand or with a food processor.
2. Sift the wheat flour into a bowl.
3. Cut the cold butter into cubes.

• To be done by hand:
  • In another bowl add the sifted flour (¾ of the quantity), the cold butter cut into cubes and mix until you obtain crumbs, do not overwork the dough.
  • Add the cream or yogurt and knead.
  • Add the rest of the flour, if necessary, until it no longer sticks to your hands.

• To do in the processor:
  • Place the cream or yoghurt and diced butter in the food processor and pulse to incorporate.
  • Then gradually add 3/4 of the sifted flour and continue whisking.
  • If your food processor isn’t large enough, transfer the dough to a flour-dusted counter and follow the process outside of the food processor.

4. Form a homogeneous dough that does not stick to your hands, without drying out.

Shrimp Cake – Assembly:

1. Preheat the oven to 180°C.
2. Divide the dough, separating ⅔ for the bottom of the pan and ⅓ for the top.
3. Flour the work surface and place the dough side down,
4. Sprinkle the dough with a little flour and, with the help of a rolling pin, roll it out to a size large enough to cover the bottom and sides of the pan: the ideal thickness is around 5 mm.
5. Transfer the dough into the pan with the help of a rolling pin (rolling it around the rolling pin) and press so that it adheres well.
6. Prick the bottom of the dough with a fork.
7. Add the cold filling and level well.
8. Using a rolling pin, roll out the top of the dough 2cm larger than the diameter of the pan – to make this easier, lightly flour the surface and the dough.
9. Wrap the dough around the roll, cover the cake and season, pressing the sides well to close both the lower and upper parts.
10. If there is excess dough on the surface, cut it with scissors; if it’s a large piece, you can stretch it to finish the surface.
11. Finish the closure with a pastry cutter or a fork.
12. Cut the excess dough into strips or use cookie cutters to decorate the surface or freeze for later use.
13. The cake can be stored assembled in the refrigerator, without cooking, for a maximum of 1 day and can be frozen.

Shrimp Cake – Bake (do this step the day you serve it):

1. In a bowl, wash the egg and mix well.
2. Brush the beaten egg over the dough.
3. Place in the preheated oven at 180°C and bake for around 40 minutes – 1 hour or until cooked and golden – the time may vary depending on the oven and the size of the cake you are preparing.
4. If you are baking a pie that has been frozen (with filling), double the estimated time if you have not previously thawed it.
5. Once it is well browned and cooked, remove it from the oven.
6. Wait for it to cool a little and carefully remove it from the mold.

FINALIZATION AND ASSEMBLY:

1. It is used for shrimp cake hot, cut into pieces.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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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.