This fiery Goan classic features prawns in a tangy pickle-like sauce. It's best enjoyed with rice as a bowl of tropical comfort.
Prepare the ingredients
Rinse the rice with water and leave soaked in a small bowl. Wash the prawns under running water and pat them dry with a paper towel. Place the prawns in a bowl and add Goan spice marinade. Mix well and set aside. Meanwhile, continue with #2.
Cook the rice
Put the soaked rice (after draining excess water) in a pot or rice cooker. Add 2 cups of water and set to a boil. Cover the pot and let it cook for 10 minutes. Continue with #3 while the rice is cooking.
Grill the prawns
Heat a nonstick pan on medium heat and grill the marinated prawns for 4-5 minutes flipping in between so that they don’t burn. Add the balchao sauce to the prawns and mix well. Cook till the gravy is semi thick. Check on the rice and, if needed, add water to let it cook for longer. If done, set the rice aside.
Place the prawn balchao in a serving bowl and eat with the rice.