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Prawn Balchao by Nikki Legon

Prawn Balchao by Nikki Legon

Prawn Balchao...

 

 

shutterstock 99023303-1
SERVES 4


1kg cleaned, large prawns

20ml lemon juice

15g salt

 

FOR THE BALCHAO PASTE

1kg finely chopped onion

150g chopped tomato

50g red chilli paste

60g dry shrimp powder

50ml of white vinegar

5g cinnamon powder

30g sugar

1tsp black pepper corns crushed

 

METHOD    

Mix a good pinch of salt and 20ml of lemon juice together, then rub into the prawns. Set aside for 5 minutes.

Heat the oil in a large frying pan, add the finely chopped onions, and fry on a medium heat till golden. Add the rest of the ingredients for the Balchao paste and cook for 5 minutes, stirring.

In a frying pan, sauté the prawns in oil until they turn pink.

Add the required amount of paste to suit your tastebuds. You can keep any paste that is left over in a jar, covered with an oil seal, in the fridge.