Today , I'm plating it with Wendy .
We are making prawn b this sweet tangy spicy aromatic dish previously eaten during the monsoons is now enjoyed all year round .
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Now let's get started for this recipe .
We're gonna go in with 30 Kashmiri red chilies and we like using the Kashmiri chilies because they have that lovely red color to them .
And we're gonna see 13 of them , which means we're just gonna slip off the top and then split it and remove the seeds from inside .
Now , this is going to reduce the spice .
We are using those 15 just for their color .
Let's transfer these into a bowl and to that , we're gonna add one whole head of garlic , which is about 12 to 15 cloves of garlic .
And we're just going to roughly chop them down .
And if all the garlic cloves are big , then you can go in with 12 , otherwise 15 would be a good number .
Let's add this to the bowl with the chilies and to add to the earthy flavors .
We're gonna go in with 1.5 inch piece of ginger and we're going to roughly chop that up as well .
We're gonna toss the ginger in along with the chilies and the garlic and we're gonna soak all this in 3/4 cup of red wine vinegar .
Now , if you have go a vinegar , that would be really great , but otherwise a good substitute is red wine vinegar .
Now , let's just give this a mix so that it all gets the vinegar on it and give it a slight press down so that it soaks up the vinegar .
Now , let's leave this bowl aside and season the prawns and now we're gonna go in with £2 which is approximately 900 g of prawns .
And I have cleaned them , which basically have shelled them , de wein them , wash them and pack , fried them .
We're gonna season them with quarter teaspoon of turmeric powder .
Half a teaspoon of Kashmiri chili powder and you can add salt to taste and I'm gonna go in with about a teaspoon of salt .
Well , let's just give it a mix so that the spice and the salt gets onto every p brawl .
And now we're gonna cover the prawns up with the plastic wrap and keep them aside to marinate while we bring together our spice mix into the jar , the stand mixer , we're gonna add in the chilies , the garlic and the ginger that we have kept soaking in the vinegar .
And we're gonna pour in the vinegar along with it .
And with that mix at a medium speed , we're gonna bring this together to a fine paste .
And once you've got a fine paste , you're gonna add two teaspoons of cumin to the jar .
And to that , we're gonna add and a 1.5 inch stick of cinnamon , one teaspoon of peppercorn .
And I'm gonna add 20 cloves to that .
And now we're gonna add two teaspoons of turmeric powder and now to help it all come together into a fine piece , we're gonna add a quarter cup of red wine vinegar and we can add more as we go .
Now , once again on a medium speed , let's bring this together into a fine paste and I'm gonna add another quarter cup of vinegar to bring it together are spice fixes already .
And this is what you're looking for .
That lovely rich texture to a heated skill .
We're gonna add about a quarter cup of oil and now we're gonna put in half the quantity of the prawns into the pan .
I wanna make sure that all of them touch the pan .
So you get a good sear .
We're ready to flip the prawns over and sear them on the other side .
You wanna make sure you don't overcook them .
You just want to cook them until they're about 30 to 40% cooked on each side because they're gonna finish cooking them in our spice mix .
The prawns are seared on both sides .
So now let's take them out and put them onto a plate just gonna drizzle in a little more oil before searing .
The second batch .
About two tablespoons .
If you want , you can even sear it in three batches or four batches .
When making prawn Bulch .
I always like to use small to medium sized prawns and there we have finished here .
All the shrimp prawn B is basically a pickle .
So you need to add a lot of oil to it .
So we're gonna add in half a cup of oil .
And if you need to , you can always add a little more .
We gotta give it a light shake so that all the oil mixes together .
And we've got that lovely flavor of the shrimp already there .
And now we're gonna add in a quarter teaspoon of mustard seed .
And once the mustard seeds begin to splatter , it's time to add in one sprig of curry leaves .
We're just gonna add in only the leaves and to that , we're gonna add half an inch of garlic , which I finally chopped and you can add three or four big cloves of garlic and I've gone with three cloves and now we're just gonna this .
So they're frying well , and two green chilies , which I finally chopped .
Now , let's saute this for just 30 seconds .
And we're gonna add in one finely chopped red onion , which is about 200 g .
And we're gonna sort it them till they caramelize and turn golden brown .
The onions are looking nice and caramelized .
So now it's time to toss in our spice mix and we're just gonna sort it the spice mix for about two minutes before we add in the shrimp .
The oil is start separating from our spice mix , which means that it is getting well cooked .
Now , let's add in the shrimp and we're gonna make sure to pour in all those juices that are left behind in the plate .
Now , let's skip this a mix and we're gonna cook it until the plants are cooked right through , say for about 4 to 5 minutes .
And to that , we're gonna add 2.5 tablespoons of sugar and this is going to balance off all that vinegar that we had added in .
So we get a nice sweet spicy tangy flavor .
Wow , this is looking so delicious .
I can't wait to give it a taste .
Although prawn boucher has to be kept for at least 15 to 20 days before you enjoy it .
The flavors have to really mature for it to taste its best , gonna finish it off .
With just a tad bit more of salt .
The prawns are all cooked and the oil has started coming to the surface , which means that our prawn voucher is now ready and it's time to take it off the heat .
You want this to cool completely before you bottle it .
And yes , we know it has to remain for about 15 to 20 days before it tastes it's best , but we are gonna give it a taste right away because we cannot wait .
Oh , wow .
I'm so excited .
This is absolutely delicious and I cannot wait to enjoy it after it has matured well .
And if you want the full written recipe , don't forget , hop onto my website plating it with Wendy dot com .
Thanks for watching .
See you soon .