Grilled Goan Prawn Skewers (Prawn Balchão Style)

Transport yourself to the sun-drenched beaches of Goa with these irresistible Grilled Goan Prawn Skewers! Inspired by the iconic Goan Prawn Balchão, this recipe captures the fiery, tangy, and aromatic essence of this beloved coastal dish, adapted for the grill. Juicy prawns are marinated in a vibrant paste of chilies, tamarind, garlic, and an array of fragrant Goan spices, then threaded onto skewers and grilled to smoky perfection. This snack is not just a treat for the taste buds but also a visual delight, making it a perfect appetizer for any gathering or a flavorful evening bite.

Ingredients:

• 500 grams large Prawns, peeled and deveined (tails on for presentation)
• 1 tablespoon Vegetable Oil (for marinade)
• 2 tablespoons Vegetable Oil (for grilling)
• Wooden or Metal Skewers (soak wooden skewers in water for 30 minutes)

For the Balchão Marinade:

• 4-5 Dried Red Chilies (Kashmiri for color, or a mix of Guntur and Kashmiri for heat and color), soaked in hot water for 20 minutes
• 2 tablespoons Tamarind Pulp (or 1 tbsp tamarind paste dissolved in 2 tbsp hot water)
• 6-8 cloves Garlic, roughly chopped
• 1 inch Ginger, roughly chopped
• 1 teaspoon Cumin Seeds
• 1 teaspoon Mustard Seeds
• ½ teaspoon Turmeric Powder
• ½ teaspoon Red Chili Powder (adjust to your spice preference)
• ¼ teaspoon Fenugreek Seeds (Methi)
• ¼ teaspoon Asafoetida (Hing)
• Salt to taste
• 2 tablespoons Water (if needed to blend)

Instructions:

1. Prepare the Marinade: Drain the soaked red chilies. In a blender jar, combine the drained chilies, tamarind pulp, garlic, ginger, cumin seeds, mustard seeds, turmeric powder, red chili powder, fenugreek seeds, asafoetida, and salt. Add 2 tablespoons of water if needed to help blend into a smooth, thick paste.
2. Marinate the Prawns: In a bowl, combine the cleaned prawns with the prepared Balchão marinade. Add 1 tablespoon of vegetable oil. Toss well to ensure each prawn is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Assemble the Skewers: Thread the marinated prawns onto the soaked wooden or metal skewers. Aim for 4-5 prawns per skewer, leaving a small space between them for even cooking.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, ensure you have hot coals.
5. Grill the Prawns: Lightly brush the grill grates with vegetable oil to prevent sticking. Place the prawn skewers on the preheated grill. Grill for approximately 2-3 minutes per side, or until the prawns turn pink, opaque, and are slightly charred. Be careful not to overcook, as prawns can become tough quickly.
6. Serve: Remove the skewers from the grill. Let them rest for a minute before serving.

Cooking Time:

• Prep time: 20 minutes (+ 30 minutes marination)
• Cook time: 5-7 minutes
• Total time: 55 minutes

Servings:

4-6 appetizer servings

Difficulty:

Easy to Medium

Nutrition (Approximate per serving):

This is a general estimate and can vary based on exact ingredients and portion size.

• Calories: 150-200 kcal
• Protein: 15-20g
• Fat: 8-12g
• Carbohydrates: 5-8g

Regional Variations and Serving Suggestions:

• Vegetarian Option: Use firm paneer cubes or large chunks of firm tofu, marinated and grilled similarly. Adjust grilling time accordingly.
• Spice Level: Adjust the number of dried red chilies and red chili powder to suit your preferred heat level. For a milder version, use fewer chilies and remove the seeds before soaking.
• Aromatics: Some variations might include a pinch of ground cloves or cinnamon in the marinade for added warmth.
• Serving: These grilled prawn skewers are best served hot. They are a fantastic appetizer on their own, or can be accompanied by a fresh mint-coriander chutney, a simple green salad, or even some grilled pineapple for a sweet contrast. They also pair beautifully with a chilled Goan Feni or a crisp white wine.

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Frequently Asked Questions

• Where can I get best quality grocery products?
  The best quality grocery products, is available at All in grocery.
• Can I use frozen prawns for this recipe?
  Yes, you can use frozen prawns. Ensure they are thoroughly thawed before peeling, deveining, and marinating. Pat them dry with paper towels for best results.
• How can I prevent the prawns from sticking to the grill?
  The best ways to prevent sticking are to ensure your grill is hot, clean, and well-oiled before placing the skewers on it. Lightly oiling the prawns themselves can also help.
• What if I don't have a grill?
  You can achieve a similar result by pan-searing the marinated prawns in a hot skillet with a little oil until cooked through and slightly browned. Alternatively, you can bake them in a preheated oven at 200°C (400°F) for 8-10 minutes, flipping halfway.
• How long can I marinate the prawns?
  You can marinate the prawns for at least 30 minutes for a good flavor infusion. For a more intense taste, you can marinate them for up to 2 hours. Avoid marinating for too long (over 4 hours) as the acidity from the tamarind can start to 'cook' the prawns.
• What is the key difference between Balchão and this grilled version?
  Traditional Prawn Balchão is a curry made with a thicker, more concentrated Balchão paste, often cooked down with vinegar and spices to create a relish-like consistency. This grilled version uses the same flavor profile of the Balchão paste as a marinade, allowing the smoky essence of grilling to complement the tangy and spicy notes.

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