Shorshe Chingri Bhapa is a traditional Bangladeshi dish that combines the rich flavors of mustard and prawns, steamed to perfection. The dish is known for its robust and pungent taste, primarily derived from mustard seeds and mustard oil, which are integral to Bangladeshi cuisine. Fresh prawns are marinated with a blend of mustard paste, turmeric, and green chilies, then wrapped in banana leaves for steaming. This method infuses the prawns with a unique, aromatic flavor, making it a beloved choice among seafood enthusiasts. The addition of cilantro and green chilies adds a fresh, spicy kick, enhancing the overall taste profile. People love this dish for its simplicity, aromatic flavors, and the succulent texture of the prawns. It is often served with steamed rice, making it a delightful meal for special occasions.
Shorshe Chingri Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Mustard Seed – 2 Tbsp
- Mustard Oil – 3 Tbsp
- Turmeric Powder – 1 Tsp
- Green Chili – 4 Piece
- Salt – 1 Tsp
- Onion – 1 Piece
- Cilantro – 0.5 Cups
- Coconut – 0.5 Cups
- Banana Leaf – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
3 Grams
Saturated Fat
200 Mg
Cholesterol
600 Mg
Sodium
12 Grams
Carbohydrates
30 Grams
Protein
15 Mg
Vitamin C
Directions
Step 1
Clean and devein the prawns, then set aside.
Step 2
Grind mustard seeds with a little water to form a smooth paste.
Step 3
In a bowl, mix prawns with mustard paste, turmeric, salt, and chopped green chilies.
Step 4
Add finely chopped onion, coconut, and cilantro to the prawn mixture and stir well.
Step 5
Cut banana leaf into squares.
Step 6
Place a portion of the prawn mixture onto each leaf.
Step 7
Fold the leaf to form a parcel.
Step 8
Steam the parcels for 20-25 minutes until prawns are cooked through.
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