Petisco sucesso de vendas dos restaurantes Remanso: camarão empanado na tapioca | Thiago Castanho

For a long time, this was the best-selling snack at one of our restaurants, Remanso do Bosque (@remansodobosque). Today, besides being able to make it at home, you can also eat it at Remanso do Peixe (@remansodopeixe), our first restaurant in Belém, Pará. I hope you enjoy it! TAPIOCA-BREADED SHRIMP INGREDIENTS 500g shrimp (shells removed) Salt to taste Black pepper to taste 130g tapioca flour 150g wheat flour 4 eggs 200ml milk 2L corn oil PREPARATION Peel the shrimp, gut them, and make light cuts just to cut the fibers. This helps the shrimp stay more upright during frying. Season the shrimp with salt and black pepper and set aside. Place the eggs and milk in a bowl and whisk lightly until smooth. Place the wheat in one bowl and the tapioca in another. Add the shrimp in the following order: wheat, eggs, and tapioca. Heat the oil in a saucepan to 180°C. Fry the shrimp until crispy, about 2 minutes. Dry them in a stainless steel basket or on a plate lined with paper towels. PEPPER JELLY INGREDIENTS 4 green apples 130g sugar 8 chopped, seeded chili peppers Juice of 2 lemons 400ml water Salt to taste Black pepper to taste 5 cloves 2 tablespoons tomato paste 1 tablespoon paprika 1 tablespoon soy sauce 1 tablespoon sesame oil PREPARATION Peel the apples, remove the seeds, and grate them on a coarse grater. Place them in a stainless steel pan with the remaining ingredients. Let them cook slowly for 30 minutes over low heat. - If you prefer, blend in a blender If you have any leftovers, store them in glass jars with airtight lids for up to a month in the refrigerator TEAM: Direction and photography: @thiagopelaes Art direction: @patriciagondim_ Studio/partner kitchen: @casa_iga Editing: @alexnogasi Camera assistant: @igortxa Sound: @kato.hz Still photography: @laisteixeiras Kitchen assistant: @rogerdepablo #shrimp #breadedshrimp #appetizer #chefthiagocastanho