Prawn balchao pickle: Difference between revisions

Jump to: navigation, search

Prawn balchao pickle (view source)

Revision as of 08:44, 7 May 2025

1,361 bytes added ,  7 May
no edit summary
No edit summary
No edit summary
 
(10 intermediate revisions by the same user not shown)
Line 1: Line 1:
{{Template:CookTools}}
<!-- seo -->
{{Template:AdvancePreparationIcon}}
{{#seo:
<div class="right_imgs" style="float: right; width: 320px;">
|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)
}}
<!-- /seo -->
{{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
{{recipesummary
|Servings = Makes about 1 litre of pickleDouble the quantity would fill a large [[Kilner jar]]
|TotalCalories = 1543
|Difficulty = 2
|PortionCalories = 38
|DatePublished=2nd January 2013
|Author=JuliaBalbilla
|Servings = Servings: 40 - Makes about 1 litre of pickle
  |TotalTime = 45 minutes
  |TotalTime = 45 minutes
  |PrepTime = 30 minutes
  |PrepTime = 30 minutes
  |CookTime = 15 minutes
  |CookTime = 15 minutes
  |Image = [[Image:Prawn Balchao recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Prawn Balchao recipe.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Mezzaluna.jpg|thumb|300px|right|Half of the [[dried shrimp]] chopped with a [[mezzaluna]]]]
</table>
[[Image:Prawn Balchao ingredients.jpg|thumb|300px|right|The ingredients for shrimp balchao]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
</div>
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[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]].
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Fishy Pickle</span>''


Soak the [[dried shrimp]] for an hour in just-[[Boiled|boiled]] water to re-hydrate them. This also helps to wash off any dust and excess salt.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.9</span>/5 </span>


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!
<span class="reviewDesc">Lovely with chips!</span>


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
===Prawn balchao as meal===
===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".
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)
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)
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients
| 100 g [[Dried shrimp|dried shrimp]]
| 100 g [[Dried shrimp|dried shrimp]]
Line 36: Line 61:
| 1 teaspoon [[Turmeric powder|turmeric powder]]
| 1 teaspoon [[Turmeric powder|turmeric powder]]
| 1 teaspoon to 1 tablespoon [[Freshly ground black pepper|freshly ground black pepper]] - see Chef's notes
| 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]] or your favourite [[Dried chillies|dried chillies]], [[Ground|ground]] to a powder - add a little at a time and test - you can always add more, you can't take it away afterwards!
| 1 to 2 tablespoons [[Chilli powder|chilli powder]]
| 1 to 2 tablespoons [[Cooking salt|cooking salt]]
| 1 to 2 tablespoons [[Cooking salt|cooking salt]]
| 3 tablespoon [[Jaggery|jaggery]], ([[White sugar|white sugar]] is fine)
| 3 tablespoons [[Jaggery|jaggery]], ([[White sugar|white sugar]] is fine)
| 300 ml [[Malt vinegar|malt vinegar]]
| 300 ml [[Malt vinegar|malt vinegar]]
| Lime juice to taste
| Lime juice to taste
Line 46: Line 71:
===[[Mise en place]]===
===[[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.
* 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===
===Method===


Line 66: Line 95:


I also used Turkish [[chilli flakes]] instead of [[chilli powder]].
I also used Turkish [[chilli flakes]] instead of [[chilli powder]].
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Indian recipes]]
[[Category:Indian recipes]]
Line 78: Line 109:
[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
[[Category:Pickled]]
[[Category:Pickled]]
[[Category:Unusual recipes]]
<!-- footer hashtags --><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><!-- /footer hashtags -->
Retrieved from ‘https://www.cookipedia.co.uk/recipes_wiki/Special:MobileDiff/229369...272124’