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{{#seo:
|title=Prawn balchao pickle, Indian recipe
|titlemode=replace
|keywords=#ginger #driedshrimp #chillipowder #garlic #shrimps #prawns #maltvinegar #nigella #seeds #prawnbalchaopickle #pickle
|hashtagrev=032020
|description=Prawn balchao (Prawn pickle - balchao is Portuguese for pickle)
}}

{{Template:AdvancePreparation}}

[[Prawn]] balchao (Prawn [[Pickle|pickle]] - ''balchao'' is [[Portuguese]] for pickle). Although this recipe refers to the [[Shellfish|shellfish]] as [[Prawns|prawns]], they are actually [[Shrimps|shrimps]], much smaller than prawns.

This version is made using [[Dried shrimps|dried shrimps]], which you can get from any oriental wholesaler. Although they are [[Dried|dried]], you will find them in the chill cabinet and need to be kept [[Refrigerated|refrigerated]]. They are worth buying as they are a great addition to [[Special fried rice|special fried rice]].

Soak the [[dried shrimp]] for an hour in just-[[Boiled|boiled]] water to rehydrate them. This also helps to wash off any dust and excess salt.

Leave for a few weeks to mature, this [[Pickle|pickle]] is great as a [[Condiment|condiment]] and even makes a great spread for sandwiches if you like it hot!

{{recipesummary
|TotalCalories = 1543
|PortionCalories = 38
|DatePublished=2nd January 2013
|Author=JuliaBalbilla
|Servings = Servings: 40 - Makes about 1 litre of pickle
|TotalTime = 45 minutes
|PrepTime = 30 minutes
|CookTime = 15 minutes
|Image = [[Image:Prawn Balchao recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Fishy Pickle''

4.9/5 

Lovely with chips!

 [[User:PSmith|Paul R Smith]] 
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===Prawn balchao as meal===
I have had a requests from people for a prawn balchao ''meal'' recipe, rather than one for a pickle. I'm afraid that I have not been able to find any recipes that refer to prawn balchao as a finished dish. Even the wonderful "India" - Mr Pushpash Pent: ISBN 978-0714859026 states: "The dish is know for it's piquant character: It is more like a pickle relish and is consumed in moderation".

If anyone has any helpful information that may clear up this confusion, please do drop me a note via the ''Contact the Editor'' link above.--[[User:Chef|Jerry, aka Chef]] 18:14, 10 December 2012 (UTC)

{{RecipeIngredients
| 100 g [[Dried shrimp|dried shrimp]]
| 1 large [[Onion|onion]], peeled and chopped
| 5 cm (2") piece if [[Ginger|ginger]], peeled and finely chopped
| 1 whole bulb of [[Garlic]], peeled and crushed
| 4 tablespoons [[Tomato|tomato]] purée
| 140 ml [[Vegetable oil|vegetable oil]]
| 1 teaspoon [[Nigella|nigella]] [[Seeds|seeds]]
| 1 teaspoon [[Turmeric powder|turmeric powder]]
| 1 teaspoon to 1 tablespoon [[Freshly ground black pepper|freshly ground black pepper]] - see Chef's notes
| 1 to 2 tablespoons [[Chilli powder|chilli powder]]
| 1 to 2 tablespoons [[Cooking salt|cooking salt]]
| 3 tablespoons [[Jaggery|jaggery]], ([[White sugar|white sugar]] is fine)
| 300 ml [[Malt vinegar|malt vinegar]]
| Lime juice to taste

}}

===[[Mise en place]]===
* Rinse the [[Dried shrimp|dried shrimp]] and leave to rehydrate for a few hours in just-[[Boiled|boiled]] water. Drain, pat dry.
<gallery widths=250px heights=250px perrow=5>
Image:Mezzaluna.jpg|thumb|300px|right|Half of the [[dried shrimp]] chopped with a [[mezzaluna]]
Image:Prawn Balchao ingredients.jpg|thumb|300px|right|The ingredients for shrimp balchao
</gallery>
===Method===

{{RecipeMethod
| Roughly chop the half of the [[Shrimps|shrimps]], leaving the others whole
| Crush the [[Garlic|garlic]], chop the [[Onions|onions]] very finely
| Heat the [[Oil|oil]] in a [[Wok|wok]] and add the [[Nigella|nigella]] [[Seeds|seeds]] and let them [[Fry|fry]] for a few seconds, then immediately add the onions, [[Garlic|garlic]] and [[ginger]]. Reduce the heat and fry for 5 minutes or until lightly [[Browned|browned]].
| Add the [[tomato puree]], [[Chilli powder|chilli powder]], [[Black pepper|black pepper]], [[Salt|salt]] and [[Turmeric|turmeric]] and [[Stir-fry|stir-fry]] for a few minutes until well combined.
| Add the whole and chopped [[Prawns|prawns]], [[Vinegar|vinegar]] and [[Sugar|sugar]].
| Cook on a medium heat for 10 minutes.
| Taste and make the final adjustments so it suits your taste.
| Allow to cool and bottle in [[Sterilised jars|sterilised jars]].
}}
===Chef's notes===
This is fantastic - I can't see it surviving the 2 week maturation period!

When tinkering with the final seasoning I added a little more [[jaggery]] and the juice of a 2 limes which made the balance perfect for me. I made this batch with 1 tablespoon of black pepper but next time I would probably only use 1 teaspoon of black pepper.

I no longer keep fresh [[ginger]], instead I buy in bulk from the ethnic supermarket and make my own [[very lazy ginger]] on a huge scale. As I use it up I am left with pints of [[ginger]] flavoured [[white wine vinegar]] so in this recipe I used that instead of [[malt vinegar]].

I also used Turkish [[chilli flakes]] instead of [[chilli powder]].
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Indian recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Pickles and preserves]]
[[Category:Spicy recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Fish recipes]]
[[Category:Shellfish recipes]]
[[Category:Favourite recipes]]
[[Category:Boiled or simmered]]
[[Category:Pickled]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/ginger|#ginger]] [[Special:Search/driedshrimp|#driedshrimp]] [[Special:Search/chillipowder|#chillipowder]] [[Special:Search/garlic|#garlic]] [[Special:Search/shrimps|#shrimps]] [[Special:Search/prawns|#prawns]] [[Special:Search/maltvinegar|#maltvinegar]] [[Special:Search/nigella|#nigella]] [[Special:Search/seeds|#seeds]] [[Special:Search/prawnbalchaopickle|#prawnbalchaopickle]] [[Special:Search/pickle|#pickle]]
</code>

Prawn balchao pickle - Revision history

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