It will not be exaggerating to say that this is the invention of the season at our dinner table and we don’t take the pride in the lack of our knowledge. The fact that water lilly stem could be used for a recipe and that too with shrimps, was beyond the processing capacity of my brain. The dish was first prepared by my mother in Law and once we tasted it, we were sure that this had to be blogged. If the primary reason was the use of Prawn and that too shrimps, then the other reason was the use of Shapla or Water Lily stems. There is a high chance of confusing the same with Lotus stem, which is a staple in Kashmir. Shapla, on the other hand is available in abundance, especially in rural Bengal and it has a great amount of popularity amongst villagers. Durga Puja is greaty associated with shapla. There is even a song dedicated towards it. And water lillies are used for the puja. Hence, during Durga Puja, shapla is easily available and in fact, this recipe was done one of those days.
Water Lily stems have never been used as a cooking ingredient in my house while growing up and till now, this was a surprise. When I had written about Kumro Chingri, someone commented in facebook that she prefers Kumro potol diye chingri (pumpkin and pointed gourd with shrimps over anything else) and here we are. With so many recipes floating around in Social Media, I have not seen many recipes of Shapla chingri or anything cooked with Shapla. There is an experience, which pioneer of Bengali food and recipe, Ms Chitrita Banerjee has shared in her book Bengali Cooking – where she had Shapla Ambol (Shapla cooked in Hot and Sour tamarind Sauce) cooked by the women of the house and that was used as an offering to Goddess Durga as a part of her send off meal and it was believed that this would protect them from widowhood. Shapla Ambol along with Panta Bhaat or Fermented rice was a popular and inexpensive way out for the women of the house and by offering this, they would also relate themselves to the Goddess. There can be Shapla chingri Ghonto also but this is Shapla Changri.
This struck me how food also teaches us that it does not matter what you offer to the Gods as long as you relate, pray and seek blessings from your God. It is known that Water lilies are used extensively used in Pujas but the stems? Not heard off.
When Shapla Chingri was first served at lunch, my first question was what is this. The fetish towards prawn (as if nothing can ever go wrong with prawn) and attraction towards sorshe (mustard) made me biased in not asking any further questions and the chunky pieces of prawn along with slightly fibrous yet soft water lily stems made me ask for second and third helping too.
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Shapla Chingri the love for prawn continues
- 500 gms shapla or water lily stems
- 2 tbsp Mustard Paste made with black mustard and then strained
- 4 tbsp Mustard Oil and a little extra for drizzling in the end
- 250 gms medium sized prawns deshelled and deviened
- 2 tsp Turmeric Powder
- 1 tsp nigella seeds
- 2 green chilies
- 1/2 tsp Sugar
- salt as required
- Wash the prawns and marinade with little bit of salt and turmeric powder and keep aside.
- Prepping the stems is time consuming and requires some patience. Firstly, cut and discard the flowers. Well, not exactly discard them but use them elsewhere in the house, just not in this dish.
- From each stem, pull out the thin outer strips (more like a thread or a fibre attached to the stem).
- Then wash the stems thoroughly and drain them of any water, since they release a lot of water on cooking.
- Cut the stems in 1 to 1/2 inch length.
- In a saucepan, take 1/2 a litre of water with a tsp of salt and boil it. Once the water has boiled, add the stems and continue simmering for about 3 - 4 minutes. Then strain and keep the soft stems aside.
- In a frying pan, take 2 tbsp of mustard oil and when it becomes hot, add the prawns and shallow fry them. It takes about 3 -4 minutes and using a spatula, take the prawns out and keep aside.
- In the same pan, add 2 more tbsp of mustard oil. When it starts to smoke, reduce the heat and add nigella seeds and one split green chili.
- Let the seeds splutter and then add the shapla and increase the temp. Add turmeric powder and a little bit of salt and cook for about five minutes.
- Then add the mustard paste and continue cooking. The stems will release water, so keep the heat on high.
- Add sugar and check the salt.
- Finally when the water has evaporated, add the prawns and more green chilies if you like. Stir everything together and cook for 5 - 8 minutes more.
- Finally drizzle some mustard oil on top, give it a stir and turn off the heat.
- Serve it with some steaming rice.