Prawn Pickle ~ Burmese Balachow

Spicy Prawn Pickle ~ A must have in every Burmese household . My father-in-law is from Burma and we pratically eat it with everything one can think of .. our noodles, our soups , fried rice .What pickes are in an Indian Home, Bala chow is to a Burmese One  :-) This is my Dad’s recipe , which he taught me. Enjoy ! ~ Kamakshi

Prep Time : 20 mins                               Cook Time : 20 mins

Step 1 : Getting your ingredients together.

  • 250 gms Dried Prawns
  • 100 gms garlic
  • 200 gms coarsely grounded red chilli powder
  • 1 tsp Aginomoto
  • 2 cups of Oil for frying
  • Salt as per taste

Step 2 : Heat oil in a pan Heat Oil in the pan and when the oil become slightly warm, then put the garlic and fry it on medium heat.Constantly monitor because garlic can easily get over fried and then it will become bitter .It should be fried light golden brown as shown in the picture….. DO NOT PUT GARLIC IN TOO HOT OIL, you will burn it !

Step 3 : Soak the dried prawns in hot water for 5-6 mins and coarsly grind them up  as shown in the picture .

 

Step 4 : Fry the Prawn mix in the same oil in which the garlic was fried. It should be browned, the water should be dried up and It should be slightly crip. Then add the fried garlic and fry on medium heat for another 5 mins. Add additional oil if you make bigger quantities to store it for longer.This is a pickle so u can be generous with oil and u won’t be eating it in huge quantities :-) , plus you want to store it longer .

Final Step : After frying the garlic and prawns, put off the gas. If the oil and mixture is too hot, then the chilli will get burnt.
Now, add the dried chillies (coarsly grounded) according to your taste, Aginomoto and salt to taste. Mix it all well and VIOLA ! Done !

 

Note for Vegetarians  : We also have a veg version of this pickle called SI CHAY ~ It is basically the same recipe. But instead of prawn, make it with 100% Garlic and it tastes equally good !
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Prawn Tempura

Prep Time : 15 mins                        Cook Time : 15 mins

INGREDIENTS

Option 1 : With ready made Tempura Powder Mix

  • 1 Pkt Tempura Powder Mix ( Any Brand)

Option 2 : Home made Tempura Powder Mix 

  •  75g (1/2 cup) cornflour (cornstarch)
  • 75g (1/2 cup) plain flour
  • 1 egg, lightly beaten
  • 188ml (3/4 cup) cold soda water

OTHER INGREDIENTS

  • Cold Water
  • 500g Jumbo Prawns ( eve the smaller ones will taste nice !)
  • Vegetable Oil for Deep Frying

METHOD

  1. Shell and de-vein prawns. Leave the tails on for presentation purposes.
  2. FOR HOME MADE MIX : Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). Allow batter to stand for a few minutes.
  3. FOR READY MADE MIX : Just mix the powder and cold water as instructed in the packet
  4. Heat oil in a large saucepan or wok. Holding prawns by the tails, dip in the batter and allow excess to drain away. the oil should be hot not luke warm. Deep-fry prawns until batter is very lightly browned and prawns have turned pink and are cooked through. (It is best to fry the prawns in batches, so as not to overcrowd the pan.)
  5. Drain and serve

I usually make a dipping sauce of Fish Sauce which is available in market. Just add diced chillies to the sauce and it is ready to go

Serves : 6

 

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