This recipe, like the sabudana vadas, is courtesy Chef Sanjeev Kapoor of “Khana Khazana” fame.
When we discussed the recipes in one of his books a couple of months ago, Rakhi reccomended that I make this one.
I made it with balsamic vinegar as I didn’t have any other kind at home, but Rakhi had assured me that the dish would not suffer on this account.
And indeed, just as she had told me, this is truly yummy, and brought back memories of the great balchao Boudi and B.’s Goan neighbor in Khar used to make at home and share with us.
Indira loved the masala and had some with rice, though she did find it too hot to have more than just a little.
Prawn Balchao
An Indian Kitchen in France 