Tag Archives: prawn

Prawn Head Chowder

While chowder is a soup with nice succulent pieces of seafood, I decided to focus on the prawn head. Usually, we use the prawn head for flavouring only. I thought that it would be such a waste to not chew on these yummy blobs of goodness. I was really happy with the result.
 
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Prawn Head Curry

I can definitely understand if the non-vegetarians cringe with the thought of having prawn heads. I used to do that too. But then, once I chomped into a prawn head; there was no looking back.
 
For this recipe, I used the prawn heads that I saved from preparing an earlier dish. Trust me, this preparation was absolutely yummy. The heads not only add to the flavour of the curry; but also absorbs the spices. Total drool scenes.
 
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Prawn Balchão (Goan Spicy Prawn Pickle)

Everyone knows Prawn Balchão as a main course. It is actually more like a pickle! In the days prior to refrigeration, prawns (and sometimes pork) would be left to marinate in a vinegar-based sweet and sour tomato-chilli sauce. Here, the Balchão would be left for days to marinate without reheating.
 
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Idli & Prawn Balchao

Prawn Balchao Stuffed IdliI liked the way Prawn Balchao goes well with idlis and so I decided to make these two dishes twisting these two preparations.

Stuffed Idli with Prawn Balchao is a unique way of incorporating the prawns inside the idlis. It is a delicate procedure; but, the end result is a delicious starter.Balchao

Idli Roundels With Prawn Balchao is a simpler way of bringing these two dishes together. It looks sophisticated.

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Prawn Balchao (Goan Spicy Prawn Pickle)

Balchao is a spicy seafood pickle from Goa. BalchaoWhile 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.
 
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Mini Prawn Sesame Toast with Coriander-Chilli Sauce

Sesame Prawn ToastI have always loved trying Prawn Sesame Toast whenever I visit a Chinese restaurant. This is my take on that all-time favourite.
 
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