Prawn Balchao

Step 1

Remove the stems and seeds from the 2 bell peppers by cutting around the core lengthwise and discarding the white insides, then chop the flesh into rough 1-inch pieces.

Step 2

Peel the papery skin from the 5 garlic cloves and roughly chop them into 2–3 pieces each.

Step 3

Peel the papery skin from the 2 shallots, cut them in half lengthwise from root to tip, then chop into 1/4-inch pieces.

Step 4

Remove the stems from the 3 dried red chili peppers and discard any seeds inside by pinching and shaking them out.

Step 5

Place the chopped bell peppers, garlic, shallots, and cleaned dried chilis into a blender or food processor and blend until a smooth thick paste forms, about 1 minute.

Step 6

Heat the 3 tablespoons of olive oil in a 10-inch skillet over medium heat until it shimmers and swirls easily when you tilt the pan, about 90 seconds.

Step 7

Pour the pepper paste into the hot oil and stir constantly with a wooden spoon, scraping the bottom of the pan to prevent sticking, until it darkens from bright red to deep rust-brown and smells intensely fragrant, about 4 minutes.

Step 8

Add the 300 g of prawns directly to the paste and stir gently with a wooden spoon to coat them evenly, cooking for 1 minute so they start to turn opaque.

Step 9

Pour in the 3 tablespoons of red wine vinegar and sprinkle the 1.5 teaspoons of jaggery over the top, then stir to dissolve and combine.

Step 10

Reduce the heat to medium-low and let the mixture simmer gently, stirring every 30 seconds, until the prawns turn bright pink and the sauce has thickened slightly, about 6–8 minutes.

Step 11

Taste the balchao and adjust with a pinch more salt and black pepper if needed, stirring to combine.

Step 12

Divide the prawn balchao between two shallow bowls or plates and serve hot with steamed rice or warm naan bread on the side.