19th December 2017

Goan Prawn Recheio

Use the Goan Prawn Recheio to stuff squids, pomfrets or vegetables like brinjal or karela. You can make and store this in the refrigerator for 3 to 4 days. The quantity mentioned below should be enough to stuff two medium pomfrets (350 gm. each)

Prep. Time: 20 Mins.

Cooking Time: 10 to 12 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml.]

  • Small / Tiny Prawns (cleaned & deveined) – 1 cup
  • Recheado Masala – 4 tbsp.
  • Spring Onions – 4 to 5 medium
  • Green Chillies – 2 to 3
  • Green Corriander– 2 tbsp.
  • Ginger – 1 inch
  • Garlic – 4 cloves
  • Tomato Ketchup – 1 tbsp.
  • Oil – 1 tbsp.
  • Salt – 1 tsp. or to taste

Step 1:     Marinate the prawns with a tsp of salt and the recheado masala and keep aside for 10 to 15 minutes.

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Step 2:     Meanwhile chop the white and green portions of the spring onions separately and keep aside. Also finely chop the chillies, corriander, ginger and garlic and keep each ingredient separately on a plate.

Step 3:     Heat a tbsp. of oil in a frying pan and add the ginger and garlic and sauté on medium heat for a few seconds. Add the spring onion whites and sauté for 2 minutes.

Step 4:     Next add the marinated prawns and sauté for 5 to 6 minutes. Add the spring onion greens, green chillies and ketchup. Give the prawns a quick stir and cook for a minute. Switch off the heat and throw in the corriander leaves. Mix and allow to cook.

Store in the refrigerator in a clean container for up to 4 days.

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