Balsuan ~ Prawn Pickle

Leeloo Balsaun


There are several types of Balsaun in the Parsi cooking repertoire. Balchao or Balsaun. It can be red or green depending on the chillies used in preparing it. 
A typical jhinga nu achar (prawn pickle) is made with red dry chillies, similar to the Tarapori Patyo. This Leeloo Balsaun is made of green chillies (as the name suggests) and lemon pickle. A wonderful condiment is an old family recipe that has been enjoyed by many generations. 

Leeloo Balsaun ~ Prawn Pickle

Makes about 1 1/2 kg/3.3 lb


4 tbsp oil
3 medium onions, finely chopped
8 green chillies
1 tbsp cumin powder
2 tbsp fresh garlic
3 tbsp pickled lemon
1/4 cup lemon juice

Pickled Lemons

1/4 tsp turmeric
1 tsp salt or to taste
1 tbsp jaggery
1 kg/2.2 lb prawns/shrimp

In a pan, heat the oil and add the onions. Saute until pale brown. 
Grind together the green chillies, cumin, garlic, lemon, and lemon juice into a paste. 
Add this paste to the cooked onions and mix well. Cook on a gentle flame until the oils are released on the sides in little beads of sweat. Continue mixing it gently from time to time. This will take about 15 minutes. 
Now add the turmeric, salt, and jaggery. Mix well until everything is incorporated. Another 15 minutes of low heat. 
Lastly, add the prawns. Stir and cook until tender. About 7 minutes. 
Fill the sterilised jars and leave them to cool completely before sealing the tops of the jars. Store in the refrigerator for up to 3 months. 

Tips

Chop the prawns into smaller pieces. Condiments are easier to serve in smaller quantities. Always use a clean, dry spoon. This keeps the pickle from spoiling. 

While any cooking oil works well, I prefer to use grape seed oil for this recipe. 

The spice level of this is medium hot, add green chillies to raise the level of spice . 
It is easy to measure the spice level of a chilli by smelling it once cut. While September and October produce the hottest chillies, removing the central membrane of chillies keeps the flavour and reduces the spice.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

Photo courtesy
Niloufer Mavalvala
William Reavell

Wasabi Prawn Cocktail

An exclusive from Niloufer's Kitchen

Wasabi Prawn Cocktail


Japanese cuisine has taken the world by storm over the past 2 decades. Their simplistic "less is more" approach of serving up their food is rather artistic. Fresh ingredients is the key to a perfect Japanese dish. Seafood is the favourite choice of protein in this cuisine. Great pride is taken on choosing and preparing the best available. 
Wasabi prawns traditionally are deep fried, topped with the sauce but I also share my
pan- fried  version which are probably more practical to cook in a home kitchen. They are both equally delicious.

Traditional Deep fried Wasabi Prawn with a chipotle drizzle.

Wasabi Dressing
8 tbsp mayonnaise
2 tsp horseradish mustard
2 tsp wasabi paste

In a bowl  mix the dressing of mayonnaise, horseradish and  ready wasabi paste. Keep aside for topping.


Pan fried method

1 kg/2.2lbs  prawns; shelled and de-veined
salt
paprika
lemon
grape seed oil

Heat a skillet with 1 tbsp oil. Toss 1/2 the prawns into the hot pan. Sprinkle with salt and paprika. Toss and turn the prawns until just cooked through and sprinkle with lemon juice; It will take about 5 minutes. Remove and keep aside. Repeat the process with the second batch, starting with another tbsp of oil, prawns and the rest.

Deep fried method

1 kg/2.2 lbs  prawns; shelled but tail on and de-veined
2 cups cornstarch
2 tsp salt
3 cups oil

Heat the oil to 180C/360F. Dip each prawn into the cornstarch and salt mixture. Allow to coat the prawn and drop into the oil. Cook in batches. Remove with a slotted spoon and keep aside on a kitchen towel to drain the excess grease. It will take 5 minutes per batch to cook through.


Serve warm with the wasabi dressing.



Tips
 I use is  an olive oil based mayonnaise easily available in supermarkets. You may use your favourite one.

The prawns used are generally medium to large in this recipe. 
Drain the prawns properly. They should be ''dry'' and not dripping in water when you begin. It is best to leave it in a colander for 30 minutes which will allow the water to drain and then dab it with kitchen paper before starting to fry.

Wasabi comes in a tube which is a prepared paste or in a can in powder form. I prefer the one in a tube ready and  prepared for its flavours.  

Horseradish mustard comes in glass bottles; You may mix equal parts of  ready horse radish and mustard to make your own.

It pairs well with a side of stir fried  noodles.  Bean sprouts and edamame beans also go well.
Serving these prawns on thin ribbons or julienned vegetables like radish, daikon, carrots, cabbage and green spring onion is another option to consider. 

Using the wasabi dressing on a grilled piece of fish or hamburger is also delicious.

For more interesting recipes click
Niloufer's Kitchen:French Bistro
http://www.amazon.com/dp/B00J2KMB4C

Look out for the new book on Spanish Tapas to be published soon.