Goa x Greece

Prawn balchão saganaki

Name: Prawn balchão saganaki
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 8 Kashmiri chillies dried red chilli; 3 tbsp vinegar; 1/2 tsp cumin seeds; 1/2 tsp black pepper; 4 cloves a small cinnamon stick whole spices; 5 cloves garlic; a small piece ginger; 2 tsp sugar; 1 tbsp dried shrimp; 500 g peeled and deveined prawns (shrimp); Salt, to taste; 3 tbsp olive oil; 1 large chopped onion; 4 grated tomato; 1 tsp dried oregano; 120 g crumbled feta cheese; a little coriander leaves (cilantro); 1 small sliced baguette (french bread roll)

Goa's fiery balchão bubbling under melting feta. Bread is mandatory.

40 minTime

37 gProtein each

hotSpice

A pan with two handles2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

480kcalsame

37 gproteinsame

5 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli8 Kashmiri chillies

Vinegar3 tbsp

Cumin seeds½ tsp

Black pepper½ tsp

Whole spices4 cloves, a small cinnamon stick

Garlic5 cloves

Gingera small piece

Sugar2 tsp

Dried shrimp1 tbsp

Prawns (shrimp)500 g, peeled and deveined

Saltto taste

Olive oil3 tbsp

Onion1 large, chopped

Tomato4, grated

Dried oregano1 tsp

Feta cheese120 g, crumbled

Coriander leaves (cilantro)a little

Baguette (french bread roll)1 small, sliced

Method

5 steps

1Soak the chillies in the vinegar for 15 minutes. Grind with the cumin, pepper, whole spices, garlic, ginger, sugar and dried shrimp to a smooth paste.
2Toss the prawns with 2 tbsp paste and a pinch of salt.
3Heat the oil in an ovenproof pan on medium heat. Cook the onion 6 minutes, add the remaining paste for 3 minutes, then the tomato, oregano and salt. Simmer 8 minutes.
4Nestle the prawns in the sauce, crumble the feta over and bake in the oven at 200°C for 8 to 10 minutes.
5Scatter coriander and serve bubbling with the bread.

Serve it like this

Bring the pan to the table on a board, prawns tails up in the feta, with bread fanned alongside and a small bowl of extra coriander.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goa x Greece

Prawn balchão saganaki

Goa's fiery balchão bubbling under melting feta. Bread is mandatory.

40 minTime

37 gProtein each

hotSpice

A pan with two handles2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

480kcalsame

37 gproteinsame

5 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli8 Kashmiri chillies

Vinegar3 tbsp

Cumin seeds½ tsp

Black pepper½ tsp

Whole spices4 cloves, a small cinnamon stick

Garlic5 cloves

Gingera small piece

Sugar2 tsp

Dried shrimp1 tbsp

Prawns (shrimp)500 g, peeled and deveined

Saltto taste

Olive oil3 tbsp

Onion1 large, chopped

Tomato4, grated

Dried oregano1 tsp

Feta cheese120 g, crumbled

Coriander leaves (cilantro)a little

Baguette (french bread roll)1 small, sliced

Method

5 steps

1Soak the chillies in the vinegar for 15 minutes. Grind with the cumin, pepper, whole spices, garlic, ginger, sugar and dried shrimp to a smooth paste.
2Toss the prawns with 2 tbsp paste and a pinch of salt.
3Heat the oil in an ovenproof pan on medium heat. Cook the onion 6 minutes, add the remaining paste for 3 minutes, then the tomato, oregano and salt. Simmer 8 minutes.
4Nestle the prawns in the sauce, crumble the feta over and bake in the oven at 200°C for 8 to 10 minutes.
5Scatter coriander and serve bubbling with the bread.

Serve it like this

Bring the pan to the table on a board, prawns tails up in the feta, with bread fanned alongside and a small bowl of extra coriander.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Prawn balchão saganaki

Make it your way

Ingredients

Method

Prawn balchão saganaki

Make it your way

Ingredients

Method

Make it a meal