{"id":5534,"date":"2025-11-06T19:00:00","date_gmt":"2025-11-06T22:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5534"},"modified":"2026-10-14T15:12:28","modified_gmt":"2026-10-14T18:12:28","slug":"brazilian-prawn-and-cassava-bake-for-new-years-eve","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/brazilian-prawn-and-cassava-bake-for-new-years-eve\/","title":{"rendered":"Brazilian Prawn and Cassava Bake for New Year&#8217;s Eve"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Prawn escondidinho is a Brazilian bake with a savoury prawn filling covered by creamy cassava mash. A golden topping makes it a festive New Year\u2019s Eve dish, served from one baking dish or in individual ramekins.<\/strong><\/p>\n<p><strong>Brazilian prawn and cassava bake<\/strong> combines a creamy topping with prawns, tomatoes and herbs. Here is how to prepare and assemble this escondidinho, with alternative mash bases and practical serving ideas.<\/p>\n<p><\/p>\n<h2>Ingredients for prawn escondidinho<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/prawns-cassava-milk-cheese-and-seasonings-for-a-bake-5534-1.webp\" alt=\"Prawns, cassava, milk, cheese and seasonings for a bake\" title=\"Prawns, cassava, milk, cheese and seasonings for a bake\"><\/p>\n<p>For this <strong>prawn escondidinho<\/strong>, gather the following ingredients:<\/p>\n<ul>\n<li><strong>1 kg peeled food-grade sweet cassava, also called mandioca, aipim or macaxeira<\/strong> \u2013 use a reputable supplier and follow its preparation instructions. Never eat cassava raw or use an unidentified bitter variety. <em>Alternative:<\/em> 800 g mandioquinha, also called arracacha, gives a different, slightly sweet mash; it is not the same vegetable as a British parsnip.<\/li>\n<li><strong>400 g raw peeled prawns, heads removed<\/strong> \u2013 medium or smaller prawns work. <em>Alternative:<\/em> 350 g firm white fish in cubes makes a different filling with its own cooking requirements.<\/li>\n<li><strong>2 tablespoons butter<\/strong> \u2013 for the mash.<\/li>\n<li><strong>Up to 200 ml milk<\/strong> \u2013 add gradually to the mash. <em>Alternative:<\/em> coconut milk changes the flavour and richness.<\/li>\n<li><strong>100 g creamy Brazilian requeij\u00e3o<\/strong> or cream cheese.<\/li>\n<li><strong>1 medium onion<\/strong> \u2013 finely chopped.<\/li>\n<li><strong>2 garlic cloves<\/strong> \u2013 chopped or crushed.<\/li>\n<li><strong>2 medium tomatoes<\/strong> \u2013 deseeded and chopped.<\/li>\n<li><strong>\u00bd red pepper, optional<\/strong> \u2013 chopped.<\/li>\n<li><strong>2 tablespoons olive or vegetable oil<\/strong>.<\/li>\n<li><strong>\u00bd cup cream, optional<\/strong> \u2013 for a richer filling.<\/li>\n<li><strong>\u00bd cup grated cheese<\/strong> \u2013 Parmesan or Brazilian queijo coalho, depending on preference. <em>Alternative:<\/em> grated mozzarella gives a different melting texture.<\/li>\n<li><strong>Salt and black pepper<\/strong> \u2013 to taste.<\/li>\n<li><strong>Juice of \u00bd lemon<\/strong> \u2013 for flavour; it does not make raw prawns safe.<\/li>\n<li><strong>Chopped coriander or parsley<\/strong> \u2013 to finish.<\/li>\n<li><strong>1 teaspoon sweet paprika or Brazilian annatto colouring, optional<\/strong> \u2013 for colour. Neither is necessarily smoky; use smoked paprika only if that flavour is wanted.<\/li>\n<li><strong>Breadcrumbs, optional<\/strong> \u2013 for the top, checking wheat and other allergens. Extra cheese is optional rather than required.<\/li>\n<\/ul>\n<p><strong>Substitution notes<\/strong><\/p>\n<p>For a less rich result, reduce optional cream or compare suitable lower-fat products; yoghurt can change the texture when heated. A dairy-free version needs replacements for milk, butter, cream, cream cheese and grated cheese, not just the milk. Lactose-free dairy still contains milk proteins. Add <strong>lemon juice<\/strong> shortly before cooking the prawns or to the finished filling for flavour, rather than leaving raw prawns in acid for a long time.<\/p>\n<h2>How to make prawn escondidinho<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/prawn-filling-arranged-in-a-dish-before-adding-cassava-mash-5534-2.webp\" alt=\"Prawn filling arranged in a dish before adding cassava mash\" title=\"Prawn filling arranged in a dish before adding cassava mash\"><\/p>\n<ol>\n<li><strong>Cook the cassava:<\/strong> peel fully before cooking if it is not already peeled, cut into pieces and follow the supplier\u2019s instructions for thorough cooking in water. Do not rely on a universal pressure-cooker time for every cassava product. Use only a variety sold for this culinary purpose and never taste it raw. Discard the cooking water; do not use it as stock or mash liquid.<\/li>\n<li><strong>Make the mash:<\/strong> drain the fully cooked cassava, remove the tough central fibres and mash while warm with the butter and cream cheese. Add milk gradually, up to the listed amount, until creamy but firm enough to cover the filling. Season to taste. Avoid excessive processing, which can make a starchy mash gluey.<\/li>\n<li><strong>Prepare the prawns:<\/strong> use peeled, cleaned raw prawns, fully thawed according to the packet if frozen. Season with a little salt, pepper and the lemon juice just before cooking. Keep chilled until needed and avoid cross-contact with ready-to-eat food.<\/li>\n<li><strong>Cook the filling base:<\/strong> soften the onion in the oil, then add garlic, optional pepper and tomatoes. Cook until softened and excess tomato liquid has reduced.<\/li>\n<li><strong>Cook the prawns:<\/strong> add them and cook until opaque, firm and hot throughout. Three to four minutes is only a guide depending on size and heat. Avoid unnecessary extra cooking, but do not undercook them to compensate for the later oven stage.<\/li>\n<li><strong>Finish the filling:<\/strong> stir in optional cream and paprika, heat through, then add herbs and adjust seasoning. The filling should be moist rather than watery.<\/li>\n<li><strong>Assemble:<\/strong> preheat to 200\u00b0C, or 180\u00b0C fan. Spread half the warm mash in an ovenproof dish, add the hot prawn filling and cover with the remaining mash. Smooth gently without pressing the filling out.<\/li>\n<li><strong>Add the topping:<\/strong> sprinkle with the measured cheese and optional breadcrumbs. Extra butter on top is not needed when the mash already contains the listed butter.<\/li>\n<li><strong>Bake:<\/strong> with freshly cooked hot components, about 15\u201320 minutes may be enough to heat together and brown, but check the centre is steaming hot. A chilled assembly needs longer. A brief grill finish can add colour after the centre is hot; watch continuously to avoid burning.<\/li>\n<li><strong>Rest and serve:<\/strong> leave for about 5 minutes before serving, taking care with hot dishes and filling. Finish with washed herbs and optional lemon wedges. Individual ovenproof ramekins are another presentation option.<\/li>\n<\/ol>\n<p><strong>Essential tips<\/strong><\/p>\n<ul>\n<li><strong>Watch the prawns:<\/strong> cook them fully, then avoid prolonged extra simmering or baking. Size and starting temperature affect the timing.<\/li>\n<li><strong>Mash consistency:<\/strong> add milk a little at a time. If too loose, use more properly cooked mash if available or gently evaporate excess moisture; cream cheese is not a universal thickener for every mixture.<\/li>\n<li><strong>Alternative base:<\/strong> 800 g mandioquinha makes a different quantity and texture from 1 kg cassava. Coconut milk changes the flavour; adjust liquid gradually rather than assuming every substitute needs the same amount.<\/li>\n<li><strong>Preparing ahead:<\/strong> a cooked filling can be cooled promptly and refrigerated for assembly the next day. Keep below 5\u00b0C and follow the shortest ingredient storage limit. Bake the assembled dish until fully hot, not only browned.<\/li>\n<\/ul>\n<h2>Prawn escondidinho variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/individual-prawn-and-cassava-bakes-with-golden-cheese-tops-5534-3.webp\" alt=\"Individual prawn and cassava bakes with golden cheese tops\" title=\"Individual prawn and cassava bakes with golden cheese tops\"><\/p>\n<p>Vary the mash, seasonings or presentation of <strong>prawn escondidinho<\/strong> with these options. Each changes the result; they are not all additions to the same dish.<\/p>\n<p><strong>Cassava and cheese<\/strong><\/p>\n<p>The base version combines a creamy cassava covering with a savoury filling and golden cheese topping.<\/p>\n<ul>\n<li><strong>Mash:<\/strong> use the cassava prepared from the main recipe\u2019s 1 kg peeled raw weight, with the butter, cream cheese and enough milk for the texture. One kilogram cooked is not an identical starting quantity.<\/li>\n<li><strong>Filling:<\/strong> 400 g prawns cooked with onion, garlic and tomato.<\/li>\n<li><strong>Topping:<\/strong> the measured \u00bd cup grated cheese, such as mozzarella or queijo coalho, according to preference.<\/li>\n<\/ul>\n<p><strong>Coconut and dend\u00ea variation<\/strong><\/p>\n<p>Coconut, coriander and optional red palm oil bring a different flavour to the prawn filling and mash.<\/p>\n<ul>\n<li><strong>Mash:<\/strong> start with 150 ml coconut milk instead of dairy milk, adding only as much as the mash needs. Other dairy ingredients remain unless separately replaced.<\/li>\n<li><strong>Filling:<\/strong> use 1 tablespoon food-grade dend\u00ea, or red palm oil, as part of the cooking oil allowance, and finish with coriander.<\/li>\n<li><strong>Alternative:<\/strong> olive oil with a little paprika gives colour but not an identical dend\u00ea flavour.<\/li>\n<\/ul>\n<p><strong>Mandioquinha mash<\/strong><\/p>\n<p>Mandioquinha, also known as arracacha or batata-baroa, makes a slightly sweet alternative base if available.<\/p>\n<ul>\n<li><strong>Mash:<\/strong> cook 800 g prepared mandioquinha according to suitable instructions, drain and mash with 2 tablespoons butter and up to 100 ml milk, added gradually.<\/li>\n<li><strong>Texture:<\/strong> season and adjust the consistency. A softer mash is not automatically lower in calories than cassava mash.<\/li>\n<\/ul>\n<p><strong>Cauliflower-topped variation<\/strong><\/p>\n<p>Cauliflower changes the flavour and texture substantially, producing a lighter-textured vegetable topping. The nutritional content depends on all the ingredients and the serving size.<\/p>\n<ul>\n<li><strong>Base:<\/strong> cook and thoroughly drain florets from 1 cauliflower, then mash with 50\u201370 g cream cheese. Heads vary in size, so choose a dish that suits the actual mash quantity.<\/li>\n<li><strong>Seasoning:<\/strong> add a little nutmeg if desired and adjust salt; an optional tablespoon of grated cheese changes the flavour but cannot fix a very watery mash.<\/li>\n<\/ul>\n<p><strong>Vegan hearts of palm or jackfruit version<\/strong><\/p>\n<p>This is a separate plant-based bake with a different filling and nutritional balance, not prawn itself.<\/p>\n<ul>\n<li><strong>Filling:<\/strong> cook drained hearts of palm or suitable young jackfruit with onion, tomato and paprika, following the product instructions. Use a quantity that fits the dish and keeps a balanced filling layer.<\/li>\n<li><strong>Mash:<\/strong> use properly cooked cassava, unsweetened plant drink and vegan spread or oil. Omit or replace cream cheese, cream and every other dairy ingredient.<\/li>\n<li><strong>Topping:<\/strong> use suitable nutritional yeast or vegan cheese, checking all labels and any breadcrumbs.<\/li>\n<\/ul>\n<p><strong>Individual portions<\/strong><\/p>\n<p>Small ovenproof dishes make serving convenient, but they remain hot and need plates and cutlery rather than being treated as handheld finger food.<\/p>\n<ul>\n<li><strong>Ramekins:<\/strong> use 200\u2013250 ml ovenproof ramekins, leaving space for bubbling. Check the centre is hot as well as the top golden.<\/li>\n<li><strong>Mini portions:<\/strong> use smaller ovenproof dishes for a starter, with mash firm enough to hold its layer. Do not assume it will unmould like pastry.<\/li>\n<li><strong>Finish:<\/strong> add washed herbs, lemon zest or wedges beside the dish.<\/li>\n<\/ul>\n<p><strong>Tips for every variation<\/strong><\/p>\n<ul>\n<li><strong>Salt:<\/strong> taste before adding more, especially with cheese or prepared ingredients.<\/li>\n<li><strong>Mash:<\/strong> it should spread over the filling without immediately sinking into it; adjust liquid to the ingredient, not simply the serving size.<\/li>\n<li><strong>Herbs and citrus:<\/strong> coriander and lemon suit the prawns, while parsley offers a different flavour. Keep raw-prawn marinade separate from ready-to-eat garnishes.<\/li>\n<\/ul>\n<h2>Planning a New Year\u2019s Eve meal<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/prawn-and-cassava-bake-served-in-a-casserole-and-individual-portions-5534-4.webp\" alt=\"Prawn and cassava bake served in a casserole and individual portions\" title=\"Prawn and cassava bake served in a casserole and individual portions\"><\/p>\n<p><strong>Prawn escondidinho<\/strong> is easier to serve when the cooking, chilling and oven space are planned. Prepare ingredients and organise suitable dishes before starting.<\/p>\n<p><strong>Portions and timing<\/strong><\/p>\n<ul>\n<li><strong>Portions:<\/strong> 200\u2013250 g is a small buffet or side portion, not a guaranteed complete meal including accompaniments. Final yield depends on mash moisture, additions and the portions you choose.<\/li>\n<li><strong>Time:<\/strong> allow roughly 1\u00bd hours when working from prepared ingredients, with extra time for thawing or any cassava preparation specified by its supplier.<\/li>\n<li><strong>Shopping:<\/strong> buy prawns from a reputable supplier and compare fresh and frozen options by usable weight, not only packet price.<\/li>\n<\/ul>\n<p><strong>Preparing components ahead<\/strong><\/p>\n<ul>\n<li><strong>Filling:<\/strong> cook the day before if convenient, cool promptly in a shallow container and refrigerate below 5\u00b0C. Respect the shortest storage limit of its ingredients.<\/li>\n<li><strong>Mash:<\/strong> make it on the day for convenient assembly. If preparing hours ahead, cool and refrigerate promptly rather than leaving it warm for 4\u20136 hours. Reheat thoroughly as part of the final bake.<\/li>\n<li><strong>Assembly:<\/strong> assemble hot components and bake immediately, or assemble chilled components and refrigerate until baking. Do not leave a partly warm dish waiting on the worktop.<\/li>\n<\/ul>\n<p><strong>Layering and presentation<\/strong><\/p>\n<ul>\n<li><strong>Individual dishes:<\/strong> 200\u2013250 ml ramekins can be useful for buffet portions. They may heat faster than a deep large dish, but still need checking.<\/li>\n<li><strong>Layers:<\/strong> spread half the mash underneath, add filling and cover with the rest, keeping the top reasonably even.<\/li>\n<li><strong>Finish:<\/strong> add cheese before baking and fresh herbs or zest after cooking.<\/li>\n<\/ul>\n<p><strong>Baking and reheating<\/strong><\/p>\n<ul>\n<li><strong>Oven:<\/strong> use 200\u00b0C, or 180\u00b0C fan, for the assembled bake. The 15\u201320 minute guide assumes hot, freshly cooked components; check the centre, especially from chilled.<\/li>\n<li><strong>Reheating:<\/strong> cover if needed to protect the top and heat at about 180\u00b0C, 160\u00b0C fan, until steaming hot throughout. Ten to twelve minutes cannot be assumed sufficient. Reheat once only; a bake already made by reheating chilled filling should be portioned for immediate consumption, not repeatedly cooled and reheated.<\/li>\n<li><strong>Serving:<\/strong> allow a short 3\u20135 minute rest, use heatproof mats and warn diners that ramekins and filling are hot.<\/li>\n<\/ul>\n<p><strong>Sides and drinks<\/strong><\/p>\n<ul>\n<li><strong>Salad:<\/strong> green leaves with vinaigrette and orange or mango provide a fresh contrast.<\/li>\n<li><strong>Rice:<\/strong> a small serving of herb or lemon rice is optional; the cassava already supplies a substantial starchy component.<\/li>\n<li><strong>Drinks:<\/strong> sparkling water with citrus works well. For guests choosing alcohol, a dry white wine, brut sparkling wine or lager is a matter of preference.<\/li>\n<\/ul>\n<p><strong>Practical dietary adjustments<\/strong><\/p>\n<ul>\n<li><strong>Budget variation:<\/strong> smaller prawns or suitable white fish may cost less. Check cooking requirements for the seafood chosen rather than assuming identical timing.<\/li>\n<li><strong>Lactose-free or dairy-free:<\/strong> replace all relevant dairy ingredients, including milk, cream, butter and both cheeses. Lactose-free dairy is not safe for a milk-protein allergy merely because it lacks lactose.<\/li>\n<li><strong>Allergens:<\/strong> identify prawns as crustaceans, and disclose fish, milk, wheat or other allergens in variations. Use separate utensils and avoid cross-contact with alternatives.<\/li>\n<\/ul>\n<p><strong>At the table<\/strong><\/p>\n<ul>\n<li><strong>Buffet:<\/strong> serve promptly or use suitable hot-holding equipment and a thermometer. An unspecified low oven or warm plate is not a reliable holding method.<\/li>\n<li><strong>Serving utensils:<\/strong> provide a spoon or slice appropriate to the dish and stable plates for individual hot ramekins.<\/li>\n<li><strong>Labels:<\/strong> distinguish coconut, mandioquinha, cauliflower or vegan versions clearly, along with allergens. Keep decorative items away from the food.<\/li>\n<\/ul>\n<h2>About escondidinho and prawns<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/prawn-and-cassava-bake-with-a-portion-removed-5534-5.webp\" alt=\"Prawn and cassava bake with a portion removed\" title=\"Prawn and cassava bake with a portion removed\"><\/p>\n<p>The Portuguese name <strong>escondidinho<\/strong> suggests something hidden: the filling sits beneath a covering of mash.<\/p>\n<p><strong>A Brazilian dish with many versions<\/strong><\/p>\n<p>Cassava mash with a savoury filling is the basis of this version. Other escondidinho recipes use meat, chicken or vegetables, and the covering can vary too.<\/p>\n<p><strong>Serving traditions and comparisons<\/strong><\/p>\n<ul>\n<li><strong>A familiar format:<\/strong> British readers may recognise the mash-over-filling structure from shepherd\u2019s pie. This dish differs in using prawns and cassava rather than a lamb filling and potato topping.<\/li>\n<li><strong>Sharing:<\/strong> one ovenproof dish suits a family meal, while ramekins provide individual celebration portions.<\/li>\n<li><strong>Flavour choices:<\/strong> coconut and coriander or a richer cheese topping offer different directions without needing to assign each combination to an entire region.<\/li>\n<\/ul>\n<p><strong>Prawns in the recipe<\/strong><\/p>\n<ul>\n<li><strong>Nutrition:<\/strong> prawns provide protein, but the cream, butter, cheese and mash all affect the finished dish. It should not be described as low-calorie simply because it contains prawns.<\/li>\n<li><strong>A balanced view:<\/strong> shellfish can form part of a varied diet, but this recipe is not individual dietary advice. People with shellfish allergy need an appropriate separate option, and those following a prescribed diet should consider the whole dish.<\/li>\n<li><strong>Choosing the filling:<\/strong> prawns offer a different texture from meat-based versions, with cooking time adjusted to their size.<\/li>\n<\/ul>\n<p><strong>Buying and storing prawns<\/strong><\/p>\n<p>Check the supplier, packaging, storage instructions and use-by date. Raw and cooked prawns have different appearances, and smell alone cannot establish safety. Keep <strong>chilled prawns<\/strong> cold and use within their stated limit; thaw frozen prawns in the fridge and follow the packet, generally using within 24 hours of full thawing. Do not assume an unspecified frozen product lasts indefinitely.<\/p>\n<p><strong>Considering sourcing<\/strong><\/p>\n<p>Look for clear information about species, origin and production method. A traceable certification or supplier explanation can help assess sourcing claims; being farmed or wild-caught alone does not prove a low environmental impact.<\/p>\n<p><strong>Final cooking tips<\/strong><\/p>\n<ul>\n<li><strong>Cook, then avoid excess heating:<\/strong> prawns should be opaque, firm and hot throughout, without unnecessary prolonged cooking afterwards.<\/li>\n<li><strong>Mash carefully:<\/strong> use fully prepared and cooked cassava, remove tough fibres and add liquid gradually to a spreadable consistency.<\/li>\n<li><strong>Balance the meal:<\/strong> a citrus salad and sparkling water, or an optional wine chosen to taste, complement the rich bake.<\/li>\n<\/ul>\n<h2>Conclusion<\/h2>\n<p><strong>Prawn escondidinho<\/strong> offers a Brazilian-style centrepiece for New Year\u2019s Eve. Choose the base and presentation that suit your ingredients and guests.<\/p>\n<p>Prepare the cassava correctly, cook the prawns thoroughly and keep the mash firm enough to cover the filling. Herbs and a little lemon zest finish the dish without complicating it.<\/p>\n<p>Thank you for reading. Follow our social channels and the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more seasonal recipes and festive ideas.<\/p>\n<h2>FAQ: prawn escondidinho for New Year\u2019s Eve<\/h2>\n<h3>How do I avoid rubbery prawns?<\/h3>\n<p>Cook until opaque, firm and hot throughout, then avoid unnecessary prolonged simmering. A 2\u20134 minute guide depends on size and heat; do not deliberately leave the prawns raw inside. Assemble hot components and bake only as long as needed for a hot centre and golden top.<\/p>\n<h3>Can I prepare it ahead?<\/h3>\n<p>Yes. Cook and cool the filling promptly, refrigerate below 5\u00b0C and use within 48 hours or a shorter ingredient limit. Keep prepared mash chilled too. Baking chilled components is reheating: heat thoroughly and avoid subsequent repeated reheating.<\/p>\n<h3>What can I use instead of cassava mash?<\/h3>\n<p>Cooked mandioquinha or well-drained cauliflower makes a different base, with liquid adjusted gradually. The suggested 800 g mandioquinha is not an identical yield to 1 kg cassava. Coconut milk changes flavour but does not remove the recipe\u2019s other dairy ingredients.<\/p>\n<h3>How many portions does the recipe make?<\/h3>\n<p>Yield depends on the final mash and filling volume and whether it is a main or a buffet item. About 200\u2013250 g is a small buffet portion. Ramekins of 200\u2013250 ml provide a size reference, but capacity in millilitres is not the same as food weight or a guaranteed serving count.<\/p>\n<h3>How should I store and reheat leftovers?<\/h3>\n<p>Cool promptly in shallow portions, refrigerate below 5\u00b0C and use within 48 hours or the shortest ingredient limit. Reheat once until steaming hot throughout, protecting the top if needed. If the dish was already a reheating of chilled cooked components, avoid cooling and reheating it again. Defrost frozen portions in the fridge and follow their storage limits.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.foodstandards.gov.au\/consumer\/prevention-of-foodborne-illness\/cassava\" target=\"_blank\" rel=\"noopener\">Food Standards Australia New Zealand \u2014 cassava preparation<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 chilling, freezing and defrosting<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make Brazilian prawn escondidinho for New Year&#8217;s Eve with creamy cassava mash, a tomato and prawn filling and a golden topping, plus serving 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