
10/05/2025
What if prawn toast got drunk in Goa?
(When thinking of food I ask myself these things more often than I should. šš)
I love prawn toast - crisp, juicy, golden. Itās perfect. But for .goa ās small plates menu, I wanted it wild. Shameless. Naughty. With a side of Goan swing.
Usually, the prawn farce is delicate - juicy and delicate in flavour. But I gave it some muscle: creamy coconut, a hit of funk, a flicker of heat. Fried till absurdly crisp, but still juicy inside. Then came the chaos.
Sticky-spicy-sweet raw mango balchão. A drizzle of garlic-coriander fish sauce syrup. Pol sambol-style coconut rained over the top. Curly scallions for drama.
Hot. Tangy. Sweet. Beachy. Bad behaviour, bite-sized.