Goan Prawn Recheado Stuffed Fried Prawn Red Masala

Method

1. 1

   Make recheado masala: drain soaked red chillies.

2. 2

   Blend with garlic, ginger, cumin, cloves, cinnamon, turmeric, vinegar, sugar and salt into a smooth, thick, deep-red paste.

3. 3

   Taste — it should be spicy, tangy from vinegar and slightly sweet.

4. 4

   Slit each prawn deeply along the back. Press 1 teaspoon of recheado masala into the slit of each prawn, spreading it generously.

5. 5

   Rest the stuffed prawns 15 minutes.

6. 6

   Heat 3 tbsp oil in a flat pan on medium-high.

7. 7

   Place stuffed prawns masala-side down first.

8. 8

   Cook on medium-high for 2 minutes until the masala caramelises and darkens. Flip carefully.

9. 9

   Cook the second side 2 minutes until prawns are cooked through — they should be curled and slightly charred at the edges from the sugars in the masala.

10. 10

    Serve immediately with Goan pao or steamed rice.