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1 kg galmbo (absolutely fine shrimps)
1 bottle palm feni
1 pod garlic
6 dry red chillies
3 tablespoons salt
2 clean dry empty bottles
Clean the shrimps thoroughly, wash and tie in a muslin cloth.
Allow to hang for about 12 hours till all the water has drained out. Squeeze out any water that may be left.
Grind the shrimps, salt, garlic and peppercorns (on a dry grinding stone) with palm feni only. Mix dry chillies (whole).
If any feni is left, it may be added to the shrimps paste. Fill in the bottles and cap tightly.
This preserve is used in the preparation of fish, prawns and pork balchao.
We recommend you to look at our other seafood Recipes