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Prawn Balchao with Appams

 star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png5 stars based on 5 reviews

Prawn Balchao with Appams

Prawn Balchao with Appams

Chef

:Chef Naren Thimmiah, Mirchi- Taste of India, Singapore

Recipe Servings

:4

Recipe Cook Time

:45 Minutes + Time to ferment appam batter
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light and lovely appams served with a masaledaar prawn curry.

Ingredients

  • Prawn Balchao:

    1 cup prawn-deshelled and de-veined

    1/2 tsp salt

    1/2 tsp turmeric

    5 green chillies

    4-5 curry leaves

    Oil to shallow fry

    2 Tbsp balchao masala


    For Balchao masala:

    Red chilli powder

    Goan Vinegar

    Garlic, whole

    Garam masala

    Ginger

    Salt and pepper

    Chopped onions


    For the Appams:

    1 kg rice

    1 1/2 litre of tender coconut

    Optional: water and dry yeast

    1 Tbsp sugar

    1 Tbsp salt

Method

For the Prawns:

Marinate the prawn with salt and turmeric.


For Balchao Masala:

Make a fine paste of red chiilies and vinegar.

Add garlic, ginger and whole gram masala. This is peri peri masala.

Saute chopped onion on a slow fire and add peri- peri masala.

Now, shallow fry prawns in a pan.

Put green chillies and curry leaves.

Add the balchao masala.

Cook for few more minutes and serve.


For the Appams:

Mix all the ingredients to make a batter and keep aside for 4 to 5 hours to ferment.

Grease a pan and pour a ladle full of batter.

Move the pan around to spread the batter so that it is thin on the sides and thick in the middle.

Once brown remove the appam from the pan with the help of a knife or thin spatula.

Serve with prawn balchao.

Key Ingredients: Prawns, salt, turmeric, green chillies, curry leaves, vegetable oil, garlic, ginger, garam masala, black pepper, onion, rice, coconut, sugar, yeast


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