PRAWN BALCHÃO & POTATO FRITTER SLIDERS
MAKES 24 / PREPARATION 25 MINUTES / COOKING 30 MINUTES
Balchão is a spicy and tangy seafood dish that originated in Goa, India. Dona Lou’s Prawn Balchão is made with small prawns, marinated and cooked in a flavourful spice blend, resulting in a delicious and aromatic dish. You can simply eat it with rice, crackers or crusty bread or it’s lovely as a condiment with fresh fish. I have used it to flavour potato fritters, which you can eat hot with a little extra balchão or, as I have here, served in a vada pav-style in a small soft bun.
600g floury potatoes
(about 3 medium-large), peeled 1 tablespoon plain oil,
plus extra for deep frying
1 onion, finely chopped
½ teaspoon salt
1-2 green chillies, finely chopped ½ teaspoon ground cumin
½ teaspoon turmeric
1 egg
2 tablespoons Dona Lou’s Prawn Balchão,
plus extra to serve
3 tablespoons chickpea flour 125g butter, softened
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped 24 soft bread rolls
Put the potatoes into a pan of water, bring to a simmer and cook until tender. Drain, mash and set aside.
Heat 1 tablespoon oil in a frying pan over a medium-low heat, add the onion and salt and cook for 10 minutes, stirring frequently. Add the chilli, cumin and turmeric and cook for 2 minutes more. Set aside.
Whisk the egg in a bowl, then add the potato, onion mix, balchão and the chickpea flour and mix together well.
Heat 2cm oil in a wide pan to 170℃. Scoop out about a tablespoon of potato mixture and use two tablespoons to shape into a smooth oval-shaped quenelle. Working in batches of 5 or 6, fry the fritters for 2-3 minutes, then drain on paper towels. Make sure you bring the oil back to temperature before adding the next batch. These will keep covered in the fridge for a few days.
To serve as a slider, heat the oven to 180℃. Mix together the butter, garlic and coriander. Cut open the bread rolls and spread with half the butter. Add a fritter and a little extra balchão to each bun then spread the remaining butter over the top of the bun. Place in a baking tray that fits them snugly and cover with foil. Heat for 10 minutes and serve straight away.
THESE PRODUCTS TASTE GREAT AND ENHANCE DISHES WITHOUT DOING MUCH TO THEM .
FOOD & DRINK
en-nz
2023-11-01T07:00:00.0000000Z
2023-11-01T07:00:00.0000000Z
https://cuisine.pressreader.com/article/282252375178119
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