Chilli Prawns (Dry)

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..


  1. Anita

    Mullai will u suggest making this dish the day before the party and reheating it next day. Will the shrimp end up getting rubbery ?

  2. Preethi

    Hi mullai, i tried this recipe and it was great. I love the indian small prawns but not a big fan of the big shrimp we get here. I am going to try your method of cutting them up here after.
    Thank you!

  3. Balaji

    Dear Ms. Mullai ,
    Ur receipes are very parctical n simple. We love the taste and the ease to make it. Chilli praws sounds exciting and tnkx for the same.rgds.

  4. Mrs Dhinesh

    HI Mullai ,
    Am planning to try this , it looks awesome . But, I have a doubt can I add a pinch of tumeric powder ? b’cos, my mom generally says add tumeric powder whenever you marinate sea food/meat .

    Mrs Dhinesh

  5. Sureka

    Mullai I tried your chicken fried rice and chilli prawns yesterday and both came out good. Thank you for posting these recipes.

  6. Radhika suresh

    Hi mullai i tried this today just now it came out very well.Iam going to prepare it for a party in my hubbys office tommorrow.I want to know how much sauce to use for a larger pack.I bought a big pack from costco.please help.If u give the quantity for all the ingriends it will be helpful.thanks in advance.

    1. Mullai

      Hi Radhika, this recipe is for 30 salad shrimps (tiny ones), so depending on how many you have just multiply. Probably would end up 3 to 4 times. Thanks.

  7. kaviarun

    Hi mullai,
    i tried this recipe 2 days came very well.i was very very simple to prepare.
    In this same method ,what can i make without shrimp?
    thank u.

  8. nithyak

    Over frying Prawns
    Doesnt frying the prawns along with the sauce till it evapourates, becomes over frying for shrimp? When cooked for such a long time, doesnt the shrimp gets too hard? It happens that way always!

    1. Mullai

      Nithyak, you are adding around 6 tsp (approx) of sauces which would disappear in a couple of minutes, when you start cooking. Moreover you are adding corn flour to the thick sauces which would makes the gravy thick and also just enough to cook the prawns, keeping them soft in the inside and slightly crispy on the outside.

      1. Visitor

        Wow! I tried it this evening and it came out very well. My husband liked it so much. I also added a pinch of crushed pepper for extra garam.
        I had always had problem frying prawns, since every time it turns out very hard and rubbery, this time it was great. Thanks for the recipe 🙂

    1. Mullai

      Dear Latha,

      Whenever I make this dish, mostly as an accompaniment for fried rice, it would disppear in minutes.  Can't resist temptation, would gobble few pieces myself, while its still simmering over the stove. Would love to hear your feedback.

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