Ingredients:
500g (17.63 oz) sea bass, seasoned to taste
6 tablespoons passion fruit juice concentrate
2 teacups water
1 tablespoon cornstarch
1 tablespoon artificial sweetener for baking
1 tablespoon powdered ginger
Pulp from 1 passion fruit

Preparation method:
Grill the sea bass using no oil, and set aside. Cook the other ingredients until they thicken. Serve the fish with the sauce.
Yields 2 servings.

Badejo ao molho de Maracujá

This salad is perfect for the hot days of summer.

Ingredients:
1 head of lettuce
1 mango (not too mature)
500g (17.63 oz) Atlantic seabob shrimps (small)
1 package crab sticks

Preparation method:

Large plate:
Wash the lettuce, cut it roughly and place it in the serving dish. Shred the crab sticks and sprinkle them over the lettuce. On top of that, scatter the shrimps, cooked and seasoned, and lastly put the small chopped mango.

Individual servings:
Cut the washed lettuce into thin slices. Place them at the bottom of a dessert plate. Place the shredded crab sticks on each plate, as well as the shrimps – and, just before serving, the mango.

Yields 4 individual servings.

Salada de Camarão e manga

Ingredients:

For the salad:
120g (4.23 oz) cooked shrimps
75g (2.64 oz) lettuce
30g (1.05 oz) carrots
30g (1.05 oz) cucumbers
20g (0.70 oz) mushrooms

For the sauce:
50g (1.76 oz) cream
25g (0.88 oz) ketchup
25g (0.88 oz) mayonnaise
1 teaspoon cognac
Salt to taste

Preparation method:

For the sauce:
Combine all the ingredients and gently stir.

For the salad:
Cut the lettuce into strips, grate the carrot into threads, cut the cucumber in peel, into thin slices, and slice the mushrooms. Mix all the ingredients. Arrange the salad in the plate, distribute the shrimps and serve with the golf sauce.

Salada de Camaraões ao molho golfe

Ingredients:

Shrimp

Olive oil

Margarine

1 bouillon cube

Wheat flour

Peas

Olives

Heart of palm

Cream

Preparation method:

Fry 3 tablespoons of olive oil, 1 tablespoon of butter and a bit of ready season in a pan. Place the chopped shrimps and cook for about 4 minutes. Remove the shrimps using a skimmer and set the remaining broth aside. In the same pan, melt 2 tablespoons of margarine with one bouillon cube. Combine 4 tablespoons of wheat flour, making a ball of flour in the center of the pan. Place on top of this flour ball the remaining broth from the cooked shrimps, some milk (just enough to soften the sauce), the shrimps, 1 can of peas, some chopped olives, ½ jar of heart of palm and some cream. Then place it in the crab shells, sprinkle grated cheese and heat in oven.

Camarão na casquinha de siri

Ingredients:

1 cup all-purpose flour
4 tablespoons cornstarch
1 tablespoon baking powder
2 cups cooked potatoes
300 ml beer
1 teaspoon salt
Parsley to taste
Pepper sauce to taste
Black pepper to taste
2 cups crab meat (siri)
Salt to taste

Preparation:

Put all the dry ingredients and 1 teaspoon salt in a bowl. Mix with the beer, and set aside.

In another bowl, mix potatoes, crab meat, pepper sauce, black pepper, parsley and salt to taste. Mix thoroughly with your hands.

Shape the crab mixture into balls, coat with the beer batter and fry immediately.