Cassava & Sea Recipe

Prepare cassava

Peel and finely grate the cassava root. Place grated cassava into a large bowl or clean kitchen towel and squeeze firmly to remove as much liquid as possible. Collect the drained liquid in a bowl and allow to sit for 5–10 minutes so any starch settles; pour off the watery part leaving the settled starch. Fold the settled starch back into the grated cassava—this helps bind the dough.

Make dough

To the drained grated cassava (with returned starch), add the tapioca flour, 1 tsp salt, and 1/2 tsp sugar. Mix thoroughly until a cohesive, slightly sticky dough forms. If it's too dry add up to 1 tbs water; if too wet add up to 1 tbs tapioca flour.

Form breads

Divide the dough into 2 equal portions for two flatbreads (roughly 6–7 inches each). On a piece of parchment or plastic wrap, press each portion into a flat round about 6–7 mm thick. Use a spatula or rolling pin to get even thickness. Brush lightly with 1 tbs vegetable oil on both sides.

Cook cassava bread

Heat a large nonstick skillet or griddle over medium heat. When hot, place the cassava rounds (parchment removed) and cook 4–6 minutes per side until golden and slightly crisp at the edges, pressing gently with a spatula for even contact. Alternatively, bake at 425°F (220°C) on a parchment-lined sheet 10–12 minutes until edges brown, flipping once. Keep warm on a wire rack while you prepare the topping.

Warm the neutral oil in a small saucepan over low heat. Add the minced garlic and stir constantly for 30–60 seconds until fragrant and just starting to turn golden — do not burn. Remove from heat and stir in the dried red chili flakes, smoked paprika (if using), and 1/4 tsp salt. Let the oil infuse for 5 minutes, then strain if you want a clear oil or leave the solids for texture. Keep warm or at room temperature until assembly.

Prepare shrimp

Pat the shrimp dry with paper towels and season with 1/4 tsp sea salt and 1/8 tsp black pepper. Heat a tablespoon of oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp and set aside. In the same skillet, reduce heat to medium, add the sliced garlic and shallot and cook 1–2 minutes until fragrant and soft but not browned.

Combine topping

Return the cooked shrimp to the skillet, add sliced fresh red chili, white part of the green onion, and lime juice. Toss briefly to combine and warm through (30 seconds). Taste and adjust seasoning with remaining salt and pepper. Remove from heat and stir in chopped cilantro and the green parts of the green onion.

Place a warm cassava bread on a serving plate. Spoon a generous 1/2 of the shrimp mixture onto each bread, distributing garlic and shallot slices evenly. Drizzle 1–1.5 tbs of the garlic-chili oil over each topped bread (more if you like it spicy). Garnish with microgreens or extra cilantro, and serve with lime wedges on the side for squeezing.

Serve immediately so the cassava stays crisp at the edges and the topping is warm. Leftover components can be refrigerated separately for up to 2 days; reheat shrimp gently and refresh cassava in a 350°F (175°C) oven for 5–7 minutes to crisp.