Prawn Balchao
This spicy and tangy Goan prawn pickle is a delightful main course served with rice or bread. It features succulent prawns coated in a vibrant, vinegar-based masala with a kick of red chilies. The flavors deepen as it rests, making it a perfect make-ahead dish.
Originální recept od Forkin
- Celkový čas
- 2 h
- Počet porcí
- 4
- Obtížnost
- Střední
- Na porci
- 304 kcal
Informace o alergenech: může obsahovat korýši a ryby. Pokud máte alergii, vždy zkontrolujte obaly surovin.
Příprava surovin
Suroviny
Suroviny
- 500 gprawn, shelled, deveined, tails on
- 4 lžíceoil, vegetable or coconut
- 1 ksonion, finely chopped
- 0,5 lžičkasalt, or to taste
prawn marinade
- 0,5 lžičkaturmeric powder
- 0,5 lžičkasalt
balchao paste
- 10 ksred chili, dried, Kashmiri or Byadgi
- 1 lžičkacumin seed
- 0,5 lžičkapeppercorn, black
- 3 ksclove
- 1 kscinnamon stick, 1-inch piece
- 30 gginger, roughly chopped
- 8 stroužekgarlic, roughly chopped
- 0,5 hrnekvinegar, white or apple cider
- 1 lžičkasugar
Vybavení
large pan · grinder · kadai · blender
Postup
Krok za krokem
- 1
Marinate the prawns with turmeric powder and the first portion of salt. Set aside for at least 15 minutes.
Přibližně 15 min
Poznámka kuchaře: For best flavor, marinate the prawns for up to 30 minutes in the refrigerator.
- 2
For the balchao paste, soak the dried red chilies in warm water for 10-15 minutes until softened.
Přibližně 10 min
- 3
In a small pan, dry roast the cumin seeds, peppercorns, cloves, and cinnamon stick over medium heat until fragrant, about 1-2 minutes. Let cool.
Přibližně 2 min
Poznámka kuchaře: Be careful not to burn the spices, as this can make them bitter.
- 4
Drain the soaked red chilies. In a grinder or blender, combine the drained chilies, roasted whole spices, ginger, garlic, vinegar, and sugar. Grind to a fine, smooth paste, adding a splash of water if needed to help it blend.
Přibližně 5 min
Poznámka kuchaře: Ensure the paste is very smooth for the best texture in the final dish.
- 5
Heat oil in a large pan or kadai over medium-high heat. Add the marinated prawns and sauté for 2-3 minutes until they just turn pink. Do not overcook. Remove the prawns from the pan and set aside.
Přibližně 3 min
Poznámka kuchaře: Cooking the prawns briefly now prevents them from becoming rubbery later.
- 6
In the same pan, add the chopped onion and sauté over medium heat until golden brown, about 8-10 minutes.
Přibližně 10 min
- 7
Add the prepared balchao paste to the pan with the onions. Cook, stirring continuously, for 8-10 minutes until the oil separates from the paste and it darkens slightly.
Přibližně 10 min
Poznámka kuchaře: Cooking the paste thoroughly helps to develop its deep flavors.
- 8
Return the sautéed prawns to the pan with the balchao paste. Add the second portion of salt and mix well to coat the prawns evenly.
Přibližně 2 min
- 9
Reduce the heat to low, cover the pan, and let it simmer for another 5 minutes, allowing the flavors to meld.
Přibližně 5 min
- 10
Remove from heat and let the Prawn Balchao rest for at least 1 hour before serving. This allows the flavors to deepen and the prawns to absorb the masala.
Přibližně 1 h
Poznámka kuchaře: For an even richer flavor, prepare the balchao a day in advance and refrigerate.
Na porci
Výživové hodnoty
- Kalorie
- 304,4kcal
- Bílkoviny
- 31,2g
- Sacharidy
- 9,6g
- Tuky
- 15,7g
- Vláknina
- 1,3g
- Cukry
- 3g
Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.
Uchovejte správně
Store leftover Prawn Balchao in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if needed to loosen the sauce.