Shrimp cake: with 3 mass ingredients, explained

Shrimp cake: it’s wonderful and use only 3 ingredients in the dough, look at how to do or freeze

A delicious prawn cake with the mass of 3 ingredients and a filling with a special touch of palm oil

Enter 8 people.

Classic (no restriction)

Preparation: 02:00

Interval: 00:50

Tools

1 border (s), 4 bowl (s) (- 1 optional), 1 pan (s), 1 pan (s), 1 removable edge, 1 mass roll, 1 spatula (s), 1 shell, 1 culinary brush (s), 1 coil (or mass cutter))

EQUIPMENT

Conventional (optional) processor

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Gamber filling ingredients:

– 1 kg clean small shrimp – Do not use the pre -cotto

– 1 unit (s) lemon (to season the prawns) (or Sicilian lemon)

– olive oil to taste (to be jumping)

– 2 tablespoons of palm oil or how much

– 1 unit (s) onion, bite (s)

-1 unit (s) pepper fingers, semi -free, chopped (s)

– 2 teeth of garlic, chopped (s)

– 2 units (s) leather -free and seed tomatoes, in cubes

– 1 1/3 of spoons (i) of corn starch, diluted

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

– Go up to taste

– Pepe to taste

– Salsinha to taste, bite (o) (or coriander)

Cook and cook the cake ingredients with 3 ingredients:

– 200 ml of fresh cream (or natural yogurt)

– 4 cups of wheat flour or enough not to glue from the hands, a little more to open.

– 160 g butter without salt

Ingredients to finish / brush (egg washing):

– Egg to taste, beaten.

– Water to taste

– Salt to Taste (Pinch)

Pre-repair:

1. An entire recipe for this cake corresponds to 8 portions and produces a large cake with a diameter from 23 to 25 cm. If you want lower, increase the diameter of your shape.
2. Start by preparing the tomatoes – Put some boiling water in a pan to remove the skin (see the preparation).
3. If you use frozen prawns, remove from the freezer – 2 hours before the preparation is sufficient.
4. Separate ingredients and recipes for the recipe, including the shape of the removable edge.
5. Wash and peel the onion and garlic and cut.
6. Remove the seeds from the pepper of the finger, cut.
7. Wash and dry the coriander or parsley, cut and set aside on paper towels.
8. Squeeze the lemon juice to season the prawns.
9. Clean the prawns, put in a bowl, season with lemon juice and season with salt and pepper – do not season in advance as they risk cooking in spices.

PREPARATION:

Tomatoes – prepare (make this step during the preparation):

1. Wash the tomatoes and make cuts at the bottom.
2. Put them in boiling water for 2-3 minutes.
3. Remove and pass into cold water.
4. Discard the skin, cut in half, remove the seeds and cut into cubes.
5. Back to pre-preparation (article 2).

Filling of shrimp:

1. In a deeply heated pan over medium heat, add the olive oil.
2. Add the onion and brown for about 3 minutes until it is transparent.
3. Add the teeth to the garlic, the chopped hand pepper and brown for 1 minute.
4. Then add the leather -free tomatoes in cubes and brown until it is passionate.
5. Increase the fire and put the prawns, mix so that they are completely cooked.
6. If the prawns lose a lot of water, remove the excess with a shell (putting aside a little to dilute the corn starch), leaving the prawns still humid.
7. Row salt and pepper.
8. Sprinkle the braised with palm oil – the quantity is suggested, you can put less if you wish: mix well and fry a little more to incorporate the flavors.
9. In a glass, put coconut milk or shrimp broth homemade at room temperature, add the corn starch and mix to dissolve.
10. Mix the dissolved corn starch with the shrimp filling and increase the fire.
11. Leave it to thicken: the correct point is when you pass the spatula and shape a free 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 refrigerator.

Cook and cake Pass – 3 ingredients:

1. This pasta can be performed by hand or in the processor.
2. Sift the flour in a bowl.
3. Cut the cold butter into cubes.

• To manage:
  • In another bowl, add the sifted flour (¾ of the quantity), the cold butter in the cubes and mix until a crumb is obtained – do not work the dough too much.
  • Add the cream or yogurt and knead.
  • Add the rest of the flour, if necessary, until

• To do in the processor:
  • Put the cream or yogurt and the cubic butter in the processor and beat to incorporate them.
  • Then add 3/4 of the gradually sifted flour and continue to beat.
  • If the processor does not have enough size, transfer the dough to the splash flour and follow the process outside the processor.

4. Form a homogeneous mass that did not stick from the hands without drying.

Shrimp cake – assembly:

1. Preheated the oven at 180 ° C.
2. Divide the dough, separate ⅔ on the bottom of the pan and ⅓ upwards.
3. Beat the work surface and put the dough on the bottom,
4. Sprinkle the dough with a little flour and with the help of an opening paste of the roll, open enough to reveal the bottom and sides of the pan: the ideal thickness is about 5 mm.
5. Transfer the dough to the shape with the help of a roll of opening paste (rolling it in the roll) and press so that it is well regulated.
6. Practice the bottom of the dough with a fork.
7. Put the cold filling and the level well.
8. With the opening paste of the roll, open the upper part of the 2 cm dough larger than the diameter of the pan – to facilitate, lightly flour the work surface and the dough.
9. Wrap the dough in the roll, cover the cake and tempered, tightening the sides to close the two parts, lower and upper.
10. If you have a surplus of pasta from above, cut with scissors – if it is a large piece, you can stretch to make the finishes in the upper part.
11. Closing the closure with a cutter or fork.
12. With the surplus of the dough, make stripes or use cookie cuttoes to adorn the upper part or freeze for subsequent use.
13. The cake can be in the mounted refrigerator, without cooking up to 1 day and can be frozen.

Shrimp cake – Cook (take this step on the day of the portion):

1. In a bowl, it is washing the egg and mixes well.
2. Brush the washing of the eggs at the top of the dough.
3. Bake in a preheated oven at 180 ° C and bake for about 40 minutes to 1 hour or until it is cooked and gold – the time can vary according to the oven and the size of the cake you are preparing.
4. If you are cooking a cake that has been frozen (with the filling), double the estimated time if you have not previously defrosted.
5. Once you are very golden and cooked, remove from the oven.
6. Wait to cool slightly and carefully.

Finishing and assembly:

1. Serve the 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.

Assemble your personalized and free menu, in Cook and gourmet cake.

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.