Gambas Á Bijagos with Cassava Tartlets on Bed of Lettuce

5 from 8 votes
Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 510 kcal


For the prawns:

  • 800 g Fresh prawns
  • 50 g Butter
  • 2 Pc. Lemons
  • 2 Pc. Red onions
  • 2 Pc. Chili peppers
  • 2 Pc. Garlic cloves
  • 1 Pc. Bouillon cube
  • 1 Pr Salt
  • 1 Pr Pepper

For the cassava tartlets

  • 2 Pc. Cassava fresh
  • 1 liter Oil

For the bed of lettuce:

  • 100 g Mixed salad
  • 10 Pc. Cherry tomatoes


  • First, peel the onions and garlic and mix together with the juice of a lemon using a hand mixer to form a paste and season it with salt and pepper as desired.
  • Marinate the prawns with onions, garlic, salt, pepper and lemons with a little olive oil and chill.
  • Peel the cassava roots, cut into large pieces and boil in salted water. Be careful that the cassava does not become too soft, but is still slightly firm.
  • Mash with a potato masher and add five teaspoons of the paste made. Continue pounding until the paste can be kneaded.
  • Knead with your hands on the worktop.
  • Finally, put the dough on a plate and shape it into a shape about one cm thick.
  • To prevent the mixture from sticking to the plate, put a drop of oil on the plate and let the dough rest there for at least an hour.
  • Then bring the prawns to the boil in water with the addition of a stock cube until they are cooked. Peel the prawns after cooling.
  • Then marinate the prawns with the previous paste and fry them briefly in butter.
  • Bring the stock to the boil together with the butter, onions, lemons, chilli peppers and a stock cube until a thick sauce is formed.
  • Cut out round tartlets from the cassava dough and deep-fry in simmering oil until brown on both sides.
  • Finally, place the prawns, the butter sauce and the tartlets on the bed of lettuce and the cherry tomatoes.


Serving: 100gCalories: 510kcalCarbohydrates: 0.7gProtein: 7.7gFat: 53.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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