Hello Winton

I thought I will post these separately, so you can see it easily.

I made the Prawn balchao again today and have updated the recipe. It does use 1 1/2 cup vinegar, that amount in the recipe is correct. I could have used even more!

Try making it, it is good. I made it with a 100 gm. packet of dry prawns and my Ohusband has already eaten half of it, on toast!

Prawn Balchao

Now I have another project on the weekend (sigh)! This sounds delicious!

Cheers

Steve

Thanks for the information Mamta. I will give it a go, especially with such a good recommendation by your husband!

Is it just the standard brown malt vinegar you use? (Like I'd put on chips.)

Thanks again, Winton

if I may add a comment here, the vinegar in Goa (where the dish originates) would be made from palm sugar; malt vinegar would be too flavourful, I think, best use a wine or cider vinegar in any Goan recipe, if you can't get hold of the real stuff.

I use malt vinegar. Lapis is right of course about the palm sugar, but sugar cane juice vinegar is absolutely fine too.

Nothing is as good as the vinegar my dad used to make from sugar cane juice juice by fermenting in earthenware pots. His mum, and people before her, did the same. It was very dark, thick, strong vinegar and tasted lovey on onions, with salt and chilli powder seasoning.