PRAWN BALCHAO

PRAWN BALCHAO by ASHWANI KAW

INGREDIENTS

3 pcs U10 prawns / 1g ginger garlic paste / 1g red chilli powder / 1g turmeric powder / salt for seasoning / ½ tsp Lemon juice

Balchao masala

2g cinnamon sticks / 1g cloves / 2g cumin seeds 3g coriander seeds / 2g star anise / 1g curry leaves 2g red chili / 3g garlic / 2ml white vinegar / salt for seasoning / 2 gm chilli powder / 10ml oyster sauce 20g onions, chopped / 20g tomatoes, chopped

Dry shrimp masala

3g red chilli paste / 3g tomato paste / 5ml soy sauce / 1g cumin powder / 1g coriander powder / 1g chilli powder / 3g dry shrimps / 5ml oil

Pickled prawn

2 pcs 16/20 prawn / 1g onion seeds / 1g cumin seeds / 2g fennel seeds / 2g red chilli paste / 2g tomato paste / 1g red chilli powder / salt for seasoning / 1g turmeric powder / 1g coriander powder / 3g white vinegar / 5ml mustard oil

Method

In a medium size pot soak cinnamon, cloves, garlic, cumin seed, star anise, coriander seed, curry leaves and red chilli whole in vinegar and water overnight. Make a fine paste in a blender and cook the masala in a pot with chilli powder, oyster sauce, chopped onions and chopped tomatoes. Season with salt. In a separate pan heat up the oil and add red chilli paste, tomato paste, soya sauce, cumin powder, coriander powder chilli powder and cook for 15 to 20 minutes over medium heat. Season with salt and add dry shrimps. Cool down the mixture and keep it on the side. For the pickled prawns - heat up the mustard oil, add the cumin seeds, onion seeds and fennel seeds. Wait till it crackles and the add turmeric, chilli and coriander powder. Add the chilli paste, tomato paste, vinegar and season with salt. Add the prawns and cook till the prawn are done. Sear the marinated U10 prawns in balchao masala and dry shrimp masala till the pawns are cooked. Finish it with fried curry leaves. Serve with warm pickled prawn.