Sequência de camarão

Step 1: Divide the peeled 4 ⅜ lb raw shell-on prawns into three bowls: about 600 g for the stew, 500 g for breading and 500 g for garlic prawns. Toss each with some 2 limes, 4 cloves garlic and 1 ½ tsp salt, cover and keep in the fridge.

Step 2: Put the heads and shells in a pan with 1.5 litres water and 1 onion, bring to the boil and simmer on a low heat for 25 minutes until pink and fragrant. Strain, pressing the shells hard.

Step 3: For the stew, heat 3 tbsp olive oil in a wide pan over a medium heat and soften 1 onion, 3 tomatoes, 1 green pepper and 2 cloves garlic for 8 minutes.

Step 4: Add 300 ml of the shell broth and ¾ cup coconut milk and simmer for 5 minutes. Add the stew prawns and cook for 3 minutes until pink and opaque. Stir in 3 tbsp fresh coriander and keep warm on the lowest heat.

Step 5: For the pirão, bring the remaining broth to a simmer in a small pan. Off the heat, whisk in 4 oz farinha de mandioca a little at a time, then cook on a low heat for 3–4 minutes, stirring, until smooth and thick. Season with ⅝ tsp salt and keep warm.

Step 6: Set out 2 ⅛ oz plain flour, 2 eggs and 4 oz dried breadcrumbs in three shallow dishes. Dip the breading prawns in flour, then egg, then crumbs, pressing to coat.

Step 7: Heat 3 ¼ cups vegetable oil in a deep, heavy pan to 350°F and fry the breaded prawns in small batches for 2–3 minutes until deep golden and cooked through. Drain on paper and sprinkle with the rest of ⅞ tsp salt.

Step 8: For the garlic prawns, heat ¼ cup olive oil in a large frying pan over a medium heat, add the rest of 4 cloves garlic and sizzle for 30 seconds until pale gold.

Step 9: Add the garlic prawns and cook for 2–3 minutes, tossing, until pink and opaque. Toss with 3 tbsp fresh parsley.

Step 10: Bring everything to the table at once, or course by course, with rice and 6 lime wedges.