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.
Een origineel recept van Forkin
- Totale tijd
- 2 uur
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 304 kcal
Allergeneninformatie: kan kreeftachtigen en vis bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 500 gprawn, shelled, deveined, tails on
- 4 eloil, vegetable or coconut
- 1 stonion, finely chopped
- 0,5 tlsalt, or to taste
prawn marinade
- 0,5 tlturmeric powder
- 0,5 tlsalt
balchao paste
- 10 stred chili, dried, Kashmiri or Byadgi
- 1 tlcumin seed
- 0,5 tlpeppercorn, black
- 3 stclove
- 1 stcinnamon stick, 1-inch piece
- 30 gginger, roughly chopped
- 8 teentjegarlic, roughly chopped
- 0,5 kopjevinegar, white or apple cider
- 1 tlsugar
Keukengerei
large pan · grinder · kadai · blender
De bereidingswijze
Stap voor stap
- 1
Marinate the prawns with turmeric powder and the first portion of salt. Set aside for at least 15 minutes.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 2 min
- 9
Reduce the heat to low, cover the pan, and let it simmer for another 5 minutes, allowing the flavors to meld.
Ongeveer 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.
Ongeveer 1 uur
Tip van de kok: For an even richer flavor, prepare the balchao a day in advance and refrigerate.
Per portie
Voedingswaarden
- Calorieën
- 304,4kcal
- Eiwit
- 31,2g
- Koolhydraten
- 9,6g
- Vet
- 15,7g
- Vezels
- 1,3g
- Suiker
- 3g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.