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.
Izvirni recept avtorja Forkin
- Skupni čas
- 2 h
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 304 kcal
Informacije o alergenih: lahko vsebuje raki in ribe. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 500 gprawn, shelled, deveined, tails on
- 4 žlicaoil, vegetable or coconut
- 1 kosonion, finely chopped
- 0,5 žličkasalt, or to taste
prawn marinade
- 0,5 žličkaturmeric powder
- 0,5 žličkasalt
balchao paste
- 10 kosred chili, dried, Kashmiri or Byadgi
- 1 žličkacumin seed
- 0,5 žličkapeppercorn, black
- 3 kosclove
- 1 koscinnamon stick, 1-inch piece
- 30 gginger, roughly chopped
- 8 strokgarlic, roughly chopped
- 0,5 skodelicavinegar, white or apple cider
- 1 žličkasugar
Oprema
large pan · grinder · kadai · blender
Postopek
Korak za korakom
- 1
Marinate the prawns with turmeric powder and the first portion of salt. Set aside for at least 15 minutes.
Približno 15 min
Kuharjeva opomba: 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.
Približno 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.
Približno 2 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 2 min
- 9
Reduce the heat to low, cover the pan, and let it simmer for another 5 minutes, allowing the flavors to meld.
Približno 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.
Približno 1 h
Kuharjeva opomba: For an even richer flavor, prepare the balchao a day in advance and refrigerate.
Na porcijo
Hranilne vrednosti
- Kalorije
- 304,4kcal
- Beljakovine
- 31,2g
- Ogljikovi hidrati
- 9,6g
- Maščobe
- 15,7g
- Vlaknine
- 1,3g
- Sladkorji
- 3g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.