Prawn Pickle Recipes

PRAWN PICKLE

Steps:

• Lightly toast the whole spices for the masala in a dry pan for a minute. Cool and powder.
• Drain the prawns of all the water, pat dry with kitchen towel and toss in 1/2 tsp each of salt and turmeric. Kepp aside for 10 minutes.
• Place the prawns in a wide pan and cook on low heat. The prawns will start emitting water. Cook them gently till all the liquid has dried.
• Heat a tbsp of gingelly oil in another pan and lightly fry the prawns for 3-4 minutes; they will change colour. Remove from the oil and set aside.
• Add the remaining oil to the pan and toss in the ginger, garlic and curry leaves. Fry till golden (be careful not to burn the aromatics).
• Keep the flame low and mix in the remaining ground masala, salt and vinegar. Bring to a gentle boil, add the prawns, stir well for 15-20 seconds and turn off the heat.
• Allow the pickle to cool before spooning into a sterilised jar reserving some of the oil. Pour the oil on top to cover the pickle, close the jar tightly and refrigerate for 5-6 days before eating.

KERALA PRAWN PICKLE RECIPE / CHEMMEEN PICKLE

Steps:

• Clean, Peel and de-vein the prawns. Add in the salt and turmeric and mix well. Set it on a strainer for the excess water in the prawns to drain. Let it marinate for 30 minutes.
• Heat quarter cup of oil in a pan and add in the prawns and the red chilli powder. Fry on low flame for 5 minutes until cooked. Remove from heat and set aside.
• Add the remaining quarter cup of oil in the pan and add in the crushed ginger and garlic mixture. Saute for two minutes. Add in the chopped green chillies and continue to saute until the garlic and the ginger are nicely roasted. About 5 minutes on medium flame.
• Add in the masala powders and the salt and fry for a minute.
• Add in the prawns, vinegar and quarter cup of water. Do not add all of the vinegar at once. First add the 1/4 cup of vinegar and taste it. Add more if you think you might need more. Let it simmer for 5 minutes.
• After 5 minutes, the mixture would become slightly dry and the oil would start to float on top completely. Switch off the flame and allow it to cool for an hour.
• Transfer the mixture to a ceramic or a glass jar. You can store it refrigerated for upto a month.

PICKLED SHRIMP

Steps:

• Fill a large bowl with ice-cold water.
• Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
• Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
• Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

PETER PIPER PICKLED PRAWNS

Steps:

• Whisk together vinegar, lemon juice, and 2 teaspoons salt in a large bowl. Gradually whisk in oil.
• Bring a large pot of water to a boil. Squeeze in remaining juice from lemons, and drop in rinds. Add shrimp and fennel fronds, reserving some for garnish. Simmer until shrimp are just cooked through, about 3 minutes. Transfer shrimp to a plate using a slotted spoon, and pat dry with paper towels. Add to vinaigrette while still warm; toss. Refrigerate until chilled, about 1 hour.
• Toss sliced fennel, red onions, beans, and tarragon with shrimp. Refrigerate for at least 1 hour.
• Garnish shrimp with reserved fennel fronds before serving.

BEST PICKLED SHRIMP

Steps:

• Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
• Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
• Serve chilled.

PRAWN BALCHAO (GOAN PICKLE-STYLE HOT PRAWNS)

Steps:

• Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
• Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
• Remove from heat and cool.
• Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
• Heat the oil on a medium flame in a wok-style pan to medium-high heat.
• Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
• In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
• Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
• Add the prawns to this sauce, mix well and cook for 2-3 minutes.
• Serve with plain boiled rice and/or naan.