Roasted Prawns with Cassava
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent garlic-infused prawns paired with crispy roasted cassava cubes create a delightful tropical dish with contrasting textures and vibrant flavors.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- ¾ kgcassava root(peeled and cut into 1-inch cubes)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1½ teaspoonssmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- ¼ teaspoonred chili flakes
- 1lime(cut into wedges for serving)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss cassava cubes with 3 tablespoons of olive oil, half the salt, and black pepper on a large baking sheet. Spread in a single layer and roast for 18-20 minutes, stirring halfway through, until golden and crispy on the edges.
Tip: Pat cassava dry before oiling to achieve better crispiness.
- 2
While cassava roasts, pat prawns dry with paper towels and place in a mixing bowl. Add remaining 2 tablespoons olive oil, minced garlic, lemon juice, smoked paprika, remaining salt, and chili flakes. Toss gently to coat evenly.
Tip: Don't marinate prawns for more than 15 minutes as the acid will begin to cook them.
- 3
Remove cassava from oven and push to the sides of the baking sheet to create space in the center.
- 4
Arrange marinated prawns in a single layer in the center of the baking sheet among the cassava. Roast for 5-7 minutes until prawns turn pink and are just cooked through, being careful not to overcook.
Tip: Prawns are done when they've turned opaque and curl slightly; overcooked prawns become tough and rubbery.
- 5
Remove from oven and sprinkle fresh cilantro over the entire dish. Serve immediately with lime wedges on the side for squeezing over individual portions.
Tip: Serve on warmed plates to keep the dish hot longer.
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