Balchao is a spicy seafood pickle from Goa. While prawns are used most of the times, it is not uncommon to use other seafood like mussels, clams, lobster, seer fish, tuna and mackerel; amongst others.
Most people believe that the Balchao is extremely fiery. While this is true when it is tasted on the day f preparation; Balchao is a pickle and should be left for atleast a day before eating. An ideal time for resting would be a week. During this period, the marinade soaks into the seafood and the vinegar mellow the spice to a level which makes this dish very desireable.
Got my hands on fresh baby lobsters (don’t know how they were caught in these rains) and decided to go Chinese with good ol’ pok choy and colourful bell peppers. Loved this combination with the spiced oyster sauce. Goes well with steamed rice. Yum!
With baby lobsters being available in the fish market, I thought I would make this with vol-au-vents and Hollandaise sauce. Must say that even though the focus was on making vol-au-vents and Hollandaise, this dish turned out pretty good. The pea pods helped it look visually very appealing.