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.
En original opskrift af Forkin
- Tid i alt
- 2 t.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 304 kcal
Allergenoplysninger: kan indeholde krebsdyr og fisk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 500 gprawn, shelled, deveined, tails on
- 4 spsk.oil, vegetable or coconut
- 1 stk.onion, finely chopped
- 0,5 tsk.salt, or to taste
prawn marinade
- 0,5 tsk.turmeric powder
- 0,5 tsk.salt
balchao paste
- 10 stk.red chili, dried, Kashmiri or Byadgi
- 1 tsk.cumin seed
- 0,5 tsk.peppercorn, black
- 3 stk.clove
- 1 stk.cinnamon stick, 1-inch piece
- 30 gginger, roughly chopped
- 8 fedgarlic, roughly chopped
- 0,5 kopvinegar, white or apple cider
- 1 tsk.sugar
Udstyr
large pan · grinder · kadai · blender
Fremgangsmåde
Trin for trin
- 1
Marinate the prawns with turmeric powder and the first portion of salt. Set aside for at least 15 minutes.
Ca. 15 min.
Kokkens note: 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.
Ca. 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 2 min.
- 9
Reduce the heat to low, cover the pan, and let it simmer for another 5 minutes, allowing the flavors to meld.
Ca. 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.
Ca. 1 t.
Kokkens note: For an even richer flavor, prepare the balchao a day in advance and refrigerate.
Pr. portion
Næringsindhold
- Kalorier
- 304,4kcal
- Protein
- 31,2g
- Kulhydrat
- 9,6g
- Fedt
- 15,7g
- Kostfibre
- 1,3g
- Sukker
- 3g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.