INGREDIENTS: 1Kg dry shrimps, 30gm cinnamon, 150gm whole red chillies, 750ml vinegar or toddy, 20gm black pepper, 200gm chopped onions, 200gm chopped tomatoes, 500ml Refined oil, 50gm ginger garlic paste, 10gm cloves, salt to taste, 300ml rum.
METHOD: Clean shrimps and deep fry them on slow flame till brown. Keep them aside. Soak red chillies, pepper corn, cinnamon and cloves in vinegar for three hours. Make a fine paste. Heat oil. Add chopped onions and saute till brown. Then add ginger garlic paste and saute for two minutes. Add tomatoes and saute. Add the paste and saute for 10-15minutes on slow flame. Add prawns and salt. Season as per taste. Mince half the balchao and mix it with the remaining. Heat rum and mix it in the above mixture.
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