PRAWN BALCHAO

picture courtesy:- pinterest
pinterest prawn balchao

Prawn Balchao is a traditional goan dish introduced by the portuguese.
It is a mix of spicy sour and hot on the flavour palate which is usually accompanied with steamed rice.
also described as 'Fiery Dish of Goa' this particular preparation has been a part of traditional goan families for years.
It's spicy nature is balanced with the use of coconut vinegar or malt vinegar which adds a bit of acidity to this dish.
high contents of fat and oils help it in preservation and it is almost considered a pickle.

CRAVE TO INVENT has decided to reinvent this classic with a hint of modern fusion.
We have introduced a lesser known culinary concept in this dish which elevates its popularity to the masses.
We have introduced the technique of OIL BLANCHING to give the prawns a tender succulent mouth feel.

OIL BLANCHING 
In this technique an aromatized oil is used at a low temperature and the ingredient is cooked in this oil at a slow pace.
This helps maintain the tenderness and also makes the flesh juicy.
The aroma of the oil seeps into the flesh and adds o the flavour profile of the dish.

COMPONENTS OF PRAWN BALCHAO

• BALCHAO GRAVY 
• OIL POACHED PRAWNS
• PINEAPPLE REDUCTION
• GRILLED PINEAPPLE FLOWERS
• FLAT FRIED CURRY LEAVES
• FISH SKIN CRISP 

BALCHAO GRAVY

This is a spicy and sharp gravy that is made from red chillies and vinegar.

Its redness shows the amount of hotness it carries.

When paired with prawns the mild sweetness from the flesh of this shellfish goes in accordance with the spicy gravy.

Coconut vinegar is used to reduce the sharpness of the chillies and provide a soothing mouth feel.

Traditionally accompanied with steamed rice this dish is also considered as a pickle in many places.

OIL POACHED PRAWNS
Oil Poaching has made its way through various cooking methods and has helped many culinary enthusiast achieve perfection while cooking sea food.
Sea food being delicate at nature requires a softer cooking methods to prevent them from firming up and drying out.

Our prawns are oil poached for 2 reasons; Firstly, to maintain the tender texture of the prawns and Secondly to resemble the oily nature of the authentic Prawn Balchao.

 PINEAPPLE REDUCTION
A sweet reduction of pineapple juice mildly spiced with cinnamon and cloves enhance the flavour of prawns and go in contrast with the Spicy Balchao Gravy.
This provides the sweetness and sourness to the dish necessary for the harmony of all the components

PRAWN BALCHAO

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