Goan shrimp pattice with coconut and coriander seasoning

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These little temptations are more realistic. Diced shrimp sauteed with paprika and wrapped in butter puffs Serve with coconut and cilantro for an irresistible appetizer.

Fried shrimp with coriander coconut ready to serve

Relaxing luxury, casual and fun in a slightly mature way. This is a fun way to start a meal on a sunny day with good friends and a refreshing drink.

Our party’s cakes were great. But it tastes even better when served with sweet and sour soy sauce made from coriander, coconut, cumin, lime juice and fresh green serrano peppers.

in tropical Goa on the west coast of India These seafood dishes are called shrimp fillings. and often baked into small cakes in muffin pans.

Sounds like a good way to bake. But I love the Samosa that you get from the crispy corners of the triangle, similar to Samosa.

More important than how you make the pastry is choosing two main ingredients: shellfish and pastry.

Choosing the right clam

Some people call it shrimp. Others call it brine shrimp. They come in many different colors and sizes. What’s more important than anything is their taste. And that can vary greatly. They range from something less flavorful than a kitchen towel to something a little salty. for other things It has a clean, sour and rich taste, like butter spread on a sliver of sparkling blue sea.

That’s the kind you want here. And that is why it is advisable to buy fish from a fishmonger. You can explain how to cook and get tailored advice at the counter.

Part of my preference, driven by convenience, is to choose frozen varieties that have a unique rich flavor that comes with head and ‘ribbed’ peels removed. Size? The one I used was about three inches long. with the widest part about half an inch thick.

Another bonus is that such shrimp are often cheaper than raw shrimp. They have a much lower shelf life and often cost more.

Goan Prawn Pattice with Coconut and Cilantro Relish 2aClose-up of black tiger shrimp and flavors of coconut and coriander.

Choose the right sweets

Using shrimp that are appreciated for their taste is important as they are the heart of the filling. And of course you want to enjoy their wonderful ocean taste.

About using the best ingredients to achieve good results. The quality of your barbecue is second only to the quality of the shrimp. That means using pure butter puffs. This is a type of pastry that will enhance the flavor of the filling instead of reducing the flavor.

Now, store-bought and frozen will look good as long as it says ‘all butter’ on the package and there’s a good reason to choose: avocado and shrimp are a destined combination.

Maximize the flavor of your oysters.

The shell is quite salty. That’s why I like to cook with shrimp in the shell.

A little hot sizzling in the coconut oil is enough to pull the flavor out of the shell. When the shrimp is cool, you can peel the shrimp to cook shrimp right away. You will then use the flavored oil gradually. Gently fry the rest of the stuffing ingredients, such as paprika, shallots, garlic, garam masala, and turmeric.

The gentle frying process takes place slowly. Cook over low heat to soften the onions, garlic, and peppers. and the spices begin to release their flavors

These little delicacies will reward you with a flavorful dish that will delight your guests.

Like this recipe? You’ll also love these:

Shrimp Goan seasoning with coconut and coriander_1a

Goan shrimp pattice with coconut and coriander seasoning

Full of delicious seafood and spicy spices.

15 minutes prep time

Cooking time 30 minutes

Total time 45 minutes

Serves 5 servings

Calories 681 kcal

to fill out the form

  • 2 bright red peppers, minced, seeded and whole I used about 2 inches long each.
  • 9 ounces uncooked, peeled and headless shrimp Freezing is a big deal. And that’s what I use when defrosting and pouring it all into a colander.
  • 1 medium shallot, peeled and chopped
  • 2 cloves of garlic, finely chopped
  • Garam masala 1 teaspoon
  • teaspoon turmeric powder
  • 1 teaspoon sea salt
  • Juice and pulp from 1 medium lemon
  • 2 tablespoons coconut oil

to bake

  • 14 ounces pure butter puff pastry, I used a frozen package rolled into a sheet. and let it defrost in the refrigerator overnight. I was able to cut that cake into 18 squares, each measuring 3 inches by 3 inches.
  • 1 tbsp all-purpose flour, to coat the work surface where you’ll be baking
  • 1 beaten egg with 2 tsp heavy cream – to coat the cake before baking
  • A little cold water – to moisten the edges of the pastry before sealing.
  • 1 tablespoon coconut oil – to lubricate the pan in which you will be baking

For the taste of coconut and coriander

  • 2 green Serrano peppers, finely chopped and all
  • 2 oz fresh coriander stalks and all
  • 2 ounces shredded coconut or shredded coconut
  • ½ teaspoon of dill
  • 1 teaspoon granulated sugar
  • 1 teaspoon sea salt
  • Juice and flesh of 2 medium fresh lemons
  • 1 tablespoon melted coconut oil
  • ½ cup boiling water

pour until it’s full

  • Start by quickly frying shelled shrimp for extra flavor. To do this Use a pan large enough to hold all the shrimp in an evenly spaced layer.

  • Heat a pan over high heat and add 1 tablespoon of coconut oil as soon as the oil starts to light. Sauté the shrimp until the oil coats the shrimp. Let them boil over high heat for 30 seconds, then turn them over to continue cooking for another 30 seconds and then turn off the heat.

  • as quickly as possible Use a spatula to scrape off the shrimp and let it cool on a plate. The shrimp will have a slightly darker pink color. And the oil smells from the peel. Good. Shrimp are not cooked. But it will cook when you bake the cake in the oven.

  • Now add a tablespoon of coconut oil to the light oil pan. Heat a pan over low heat and sauté the onion, garlic, chili, garam masala, turmeric, and salt.

  • Now, you want to gently sauté the mixture over low heat for about 5 minutes until the onions are soft and have lost most of their texture. then the garlic and chili will also be soft.

  • And that’s the multiplication part. All you have to do is prepare the shrimp and add them to the stir-fry along with the lime juice.

  • So peel the shrimp and remove the shell. Cut the shrimp into 1/3-inch cubes and place in the pan. Pour in the lemon juice and stir gently but gently. That’s it. Your filling is complete. It’s time to stack the dishes and prepare your dish for baking.

make patongko

  • Place the puff pastry sheet on a flour work surface. This will keep the dough from sticking. Now, use a sharp knife to cut the sheet into 3-inch squares. You are now ready to start filling out and creating forms.

  • Place teaspoons of filling in the center of the pastry square. Use your fingers to create a stack that allows you to fold the candy to form a triangle. Once you’ve formed a hill, dip your fingertips in cold water to moisten the edges of the pastry. Now fold the candy and press lightly around both edges to make a mark between the top and bottom. Repeat the process with the remaining pastry squares.

  • Place the molded mold on a large plate and chill in the refrigerator for 30 minutes.

  • Preheat your oven to 400 F/200 C and place a rack in the center. To bake in the oven, you’ll need a large, flat baking pan, evenly coated with a tablespoon of coconut oil. And take the tray out of the oven – don’t let it get hot.

  • Once the oven has reached a high temperature, Place the griddle on a greased baking tray and allow to cool. Now, use a pastry brush to coat the top of the cake with a thin layer of egg and cream. This will give them a lovely light golden sheen as they bake. So don’t forget to brush a thin layer of enamel on top.

  • when done Place the tray in a 400 F/200 C oven and bake for about 15 minutes.

make it taste

  • You can do this while the grill is cooling and your oven is hot.

  • Now, while caring for a small patient on a plate has paid off a lot. Your food processor does all the work needed to create deliciousness.

  • So just add all the ingredients to the processor and grind quickly until you get a chutney-like flavor with a consistent texture. Make a beautiful bowl Ready to serve with your Patongo.

Calories: 681kcal Carbohydrates: 45g Protein: 16g Fat: 50g Saturated Fat: 24g Polyunsaturated Fat: 4g Monounsaturated Fat: 19g Trans Fat: 1g Cholesterol: 97mg Sodium: 1442mg. Potassium: 298mg Fiber: 4g Sugar: 3g Vitamin A: 945IU Vitamin C: 6

Categories: Food & Drinks


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