Prawn Balchão

Method

1. Grind the dried pepper, garlic, and ginger together with the vinegar into a smooth, thick balchão masala paste using a mortar or blender.
2. Heat a heavy-bottomed pan over medium-high heat and fry the balchão paste for 3 to 4 minutes, stirring constantly, until the raw smell dissipates and the oil begins to separate.
3. Add the chopped tomatoes to the pan and cook for a further 5 to 6 minutes, pressing them down until they break down into a thick, integrated sauce.
4. Add the shrimp to the masala and toss well to coat each piece thoroughly in the deep red sauce.
5. Cook the shrimp over medium heat for 6 to 8 minutes, stirring occasionally, until they are fully opaque and the sauce has thickened and clung to the shrimp.
6. Taste the balchão and adjust the balance of vinegar and seasoning, then remove from heat and allow the dish to rest for 2 minutes before serving so the flavours deepen.