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Prawn Balchao with Appams

light and lovely appams served with a masaledaar prawn curry.

Prawn Balchao with Appams Prawn Balchao with Appams


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

Recipe Servings

: 4

Recipe Cook Time

: 45 Minutes + Time to ferment appam batter

Recipe Rating

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  • 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


    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


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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