Remove the crusts from the white bread and cut into cubes. Place in a bowl and pour over coconut milk. Knead with your hands until you get a pulpy mass.
Blanch (scald) the tomatoes. Peel off the skin and cut the flesh into pieces.
Peel and finely chop the onions. Remove the seeds from the chili pepper and peel the ginger. Chop onions, garlic, cilantro, parsley, chili pepper and ginger. Place in cutter or food processor and process to a paste. Finely chop cashews, peanuts and dried shrimp in the cutter.
Heat olive oil in a skillet and toast the paste. Add the nut-shrimp mixture and the soaked bread and stir well. Now add the palm oil and diced tomatoes and simmer on low heat for about 30 minutes. Season the vatapá with salt and pepper and sprinkle with a little lime juice.
Preparation Tip:
After 15 minutes of cooking, add 300 g of peeled, deveined shrimp to the vatapá.
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