Prawn Balchao

Method

Toast the coriander seeds, cumin seeds, and black peppercorns in a dry pan until fragrant, then grind to a fine powder. Soak the dried red chillies in warm water for 10 minutes, then blend with garlic and ginger into a smooth paste. Heat the coconut oil in a heavy-bottomed pan and fry the thinly sliced onions until golden brown, then add the spice paste and fry for 2-3 minutes until the raw smell disappears. Add the ground spice powder, turmeric, and salt, then fry briefly before adding the prawns and water. Cook the prawns for 4-5 minutes until they begin to turn pink, then add the vinegar and jaggery, stirring well. Simmer gently for another 3-4 minutes until the prawns are fully cooked and the sauce has thickened slightly. The balchao should have a tangy, spiced sauce with a balance of heat, sourness, and sweetness.