Tacacá

Method

Soak the dried shrimp in warm water for 15 minutes, then roughly chop and set aside. Heat the oil in a large pot and sauté the onion and garlic until softened, then add the chopped shrimp and cook for 2 minutes. Pour in the water and bring to a simmer. Slowly whisk the cassava starch into the broth whilst stirring continuously to avoid lumps, creating a creamy consistency. Season with salt and pepper, then add the coriander and jambu leaves just before serving. Serve hot in individual bowls, drizzling each serving with hot chilli sauce to taste.