Photograph of the finished Prawn balchao

India · Tôm xào cay Goa

Prawn balchao

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Dried chillies Dried chillies 24
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Palm sugar Palm sugar 0.7 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak dried chilies in vinegar for 20 minutes, then blend them with garlic, ginger, and star anise to make balchao sauce.
  2. 2 Marinate the shrimp with salt for 10 minutes, then stir-fry quickly for 2 minutes, and set aside.
  3. 3 Fry the onions in oil for 6 minutes until golden brown.
  4. 4 Add the balchao sauce and stir-fry over low heat for 8 minutes until fragrant and the oil is released.
  5. 5 Add tomatoes and palm sugar, cook for 5 minutes, then add shrimp and stir for 3 minutes before turning off the heat.
Start cooking