Prawn balchão is a Goan seafood specialty, known for its piquant character. A pickle and when matured, usually served as a condiment or makes a great topping for crackers or miniature toasts. To ensure that the prawns are succulent, the balchão is freshly prepared, cooled with the mixture encased in mashed potatoes. Coated with egg, breadcrumbs and shallow fried. The potato chops are soft, delightful and literally melt-in-your-mouth. Absolutely tempting, served as an appetizer or with the main meal.
Yukon gold potatoes available in Canada are pressure cooked with the skin. Do not overcook the potatoes until the skin tears open with moisture seeping in. When tender, the skin peeled off with the potatoes passed through a ricer. Overworking the potatoes by beating or mashing will make them sticky. When potatoes are boiled, they develop swollen starch cells. These cells rupture and release starch when mashed. The potatoes become gummy when more cells are ruptured. A ricer is a perfect and gentle tool to get lump free, fluffy mash. Seasoned with just salt and no spices, they make a perfect enclosure to showcase and balance the prawn filling that can be made ahead and refrigerated. Preparing the chops can be labour-intensive, but the end result is worth the effort. They are "incredibly scrumptious". The combination of the creamy potato with the spicy prawn filling is a party in the mouth.
Yukon gold potatoes available in Canada are pressure cooked with the skin. Do not overcook the potatoes until the skin tears open with moisture seeping in. When tender, the skin peeled off with the potatoes passed through a ricer. Overworking the potatoes by beating or mashing will make them sticky. When potatoes are boiled, they develop swollen starch cells. These cells rupture and release starch when mashed. The potatoes become gummy when more cells are ruptured. A ricer is a perfect and gentle tool to get lump free, fluffy mash. Seasoned with just salt and no spices, they make a perfect enclosure to showcase and balance the prawn filling that can be made ahead and refrigerated. Preparing the chops can be labour-intensive, but the end result is worth the effort. They are "incredibly scrumptious". The combination of the creamy potato with the spicy prawn filling is a party in the mouth.
Prawn Balchão Potato Chops
(Yields 12)
Prawn Balchão
Ingredients:
1/2 kg fresh small prawns (shelled and deveined)
2 onions (finely chopped)
1 tablespoon tamarind paste
1 teaspoon sugar
2 tablespoons oil
salt
Grind to a fine paste (with vinegar, no water)
8 red dried Kashmiri chillies
8 whole black peppercorns
6 cloves
2 cinnamon sticks (2.5-inch each)
4 large cloves of garlic
1/2-inch ginger
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Shell, devein prawns, wash, pat dry and season with salt. If prawns are large, then cut them into small pieces. Marinate with the ground paste and set aside.
Heat oil in a pan and brown onions stirring every few minutes. Once brown, add the prawns, tamarind paste, sugar and cook on high heat. If too much liquid oozes out, remove the prawns not to over cook and dry out the moisture. When sauce is thick, stir in the prawns and check for seasoning. Add salt and cool mixture before assembling.
Note:
Potatoes
Ingredients:
6 large potatoes
salt
Method:
Wash, pressure cook potatoes with skin, enough water to submerge them and salt for 4 whistles. When warm, peel off skin and pass them through a ricer (picture above).
Assembling
Ingredients:
1 egg (beaten)
1 cup breadcrumbs
oil for shallow frying
Method:
Check the potato mash for seasoning and add salt if required. Take some mash in your left hand and make a well in the centre. Add a spoonful of the prawn mixture and with your right hand fingers try to cover the filling with potato. Shape into a round patty. Continue the same process with the remaining mash.
Heat oil in a skillet for shallow frying.
Dip the potato chop in beaten egg, then coat with breadcrumbs and shallow fry until golden brown on both sides. Drain on absorbent paper towels.
Serve warm.
Note:
(Yields 12)
Prawn Balchão
Ingredients:
1/2 kg fresh small prawns (shelled and deveined)
2 onions (finely chopped)
1 tablespoon tamarind paste
1 teaspoon sugar
2 tablespoons oil
salt
Grind to a fine paste (with vinegar, no water)
8 red dried Kashmiri chillies
8 whole black peppercorns
6 cloves
2 cinnamon sticks (2.5-inch each)
4 large cloves of garlic
1/2-inch ginger
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Shell, devein prawns, wash, pat dry and season with salt. If prawns are large, then cut them into small pieces. Marinate with the ground paste and set aside.
Heat oil in a pan and brown onions stirring every few minutes. Once brown, add the prawns, tamarind paste, sugar and cook on high heat. If too much liquid oozes out, remove the prawns not to over cook and dry out the moisture. When sauce is thick, stir in the prawns and check for seasoning. Add salt and cool mixture before assembling.
Note:
- Adjust the spice, sour and sweet according to your taste.
- Too spicy, add some vinegar or tamarind paste with a pinch of sugar.
Potatoes
Ingredients:
6 large potatoes
salt
Method:
Wash, pressure cook potatoes with skin, enough water to submerge them and salt for 4 whistles. When warm, peel off skin and pass them through a ricer (picture above).
Assembling
Ingredients:
1 egg (beaten)
1 cup breadcrumbs
oil for shallow frying
Method:
Check the potato mash for seasoning and add salt if required. Take some mash in your left hand and make a well in the centre. Add a spoonful of the prawn mixture and with your right hand fingers try to cover the filling with potato. Shape into a round patty. Continue the same process with the remaining mash.
Heat oil in a skillet for shallow frying.
Dip the potato chop in beaten egg, then coat with breadcrumbs and shallow fry until golden brown on both sides. Drain on absorbent paper towels.
Serve warm.
Note:
- Seasoned breadcrumbs (with cheese, garlic, onion, parsley) were used, available at Costco Canada.
