Prawn Balchao
Potion of acidity and spice! Goa preserved food curry with condensed shrimp flavor
Description
A rich, highly acidic Goan seafood specialty stir-fry-simmering shrimp in massive red chilies, vinegar, and spices, similar to a pickle.
Restaurants serving Prawn Balchao
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shrimp
- Vinegar
- Onion
- Garlic
- Ginger
- Red chili
- Cumin
- Black pepper
- Cinnamon
- Cloves
- Turmeric
- Salt
- Sugar
- Oil
Instructions
- Season peeled shrimp with turmeric and salt. Blend red chili, cumin, black pepper, cinnamon, cloves, garlic, and ginger with vinegar into a rich paste.
- Heat oil, fry minced onions until caramelized, add spice paste and simmer until oil floats.
- Toss in shrimp, stir-fry on high until sauce is gooey and shrimp is cooked.
Learn more Spice, substitutes, tips
Key spices
Sharp vinegar acidity and sweet spice aroma of cinnamon and cloves、クローブの甘いスパイス香
Substitutes at Japanese supermarkets
Squid (can substitute as Squid Balchao)
Pairing
Basmati rice、Cold beer
Trivia
[Hardcore] 'Balchao' is said to have reached Goa via Macau. Originating from Portuguese seafood preserves, it used spices and vinegar to make shrimp last in the pre-refrigerator era.
Eating tips & etiquette
[Unique Eating] Mix the sauce on the plate into white rice to the last drop, savoring the condensed shrimp umami and acidity!
Allergen
Shrimp