La Balandra restaurant has been serving tourists and Guayaquil residents for 29 years. And for three years he has been doing it in Mercado del Río (Malecón and Ballén).
This place maintains an innovative philosophy thanks to the enthusiasm and creativity of its owner, Wilson Andrade, who in the last two months has launched these two dishes that he considers a pleasant alternative for this Christmas to have a delicious taste of fresh seafood.
The first option points to the ñokis (with k) Balandra, which he invented as an interpretation of Italian gnocchi but with an Ecuadorian style, with green and peanuts, “to accentuate the typical flavor of our national territory.” And it is served with a crab-based sauce, with onion, brandy and bacon, among other ingredients. A particular detail is that they use Dominican plantain, which has more flavor.
The second course is the pangora carapaces, A dish that takes advantage of this delicious crustacean through a filling created by Andrade and that includes sherry. “The base of the plate is the fat of the carapace,” says the expert.
So get them ready to enjoy this Christmas.
Ñokis Balandra
Ingredients:
– 2 Dominican bananas
– 2 plantains
– 60 grams of peanut paste
– 200 grams of flour
– 1 liter of vegetable oil
– 1 pearl onion
– 2 butter spoons
– 80 grams of bacon
– 1 ounce brandy
– 150 grams of fresh crab meat
– Crab fat
– Spicy sweet Spanish paprika
– Salt and pepper to taste
preparation:
– Cook the sliced bananas in hot water.
– Knead and mix them, add the peanuts and season with salt.
– Make the ñokis, flour and fry them, reserve.
– For the sauce, fry the diced pearl onion with butter, add the diced bacon, flambé with the brandy.
– Add the crab fat and the Spanish paprika, season with salt and white pepper.
– To serve, place the ñoki, then the 150 grams of crab on top and top with the sauce. Enjoy your meal. This dish is sure to be a great treat for the palate.
pangora carapaces
Ingredients:
– 1 pearl onion
– 2 butter spoons
– 1 ounce dry sherry
– 150 grams of pangora meat
– Pangora fat
– 1 hard-boiled egg
– Salt and white pepper to taste
– 2 empty pangora shells
preparation:
– Fry the diced pearl onion with butter. Add the fat of pangora, then the sherry.
– Stir in the pangora meat, season with salt and pepper to taste.
– Add the diced hard-boiled egg and fill the shells.
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