Chilli Prawns, an Indo Chinese starter just like chilli chicken… is one mouthwatering dish that usually gets ordered in restaurants…it comes in dry form or saucy gravy style….Today I am sharing the dry version which is usually an appetizer / starter or whatever when “hungry” 🙂 Is there anyone who doesn’t like Indo Chinese Starters???
Ingredients for the prawn mix
- Prawns – 20
- Maida – 2 tablespoons
- Cornflour – 2 tablespoon
- Gram flour – 1teaspoon
- Ginger garlic paste – 1/2 teaspoon
- Green Chilli – 2 (finely minced) or paste
- Red chilli powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Soy Sauce – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Water – few tablespoons
Ingredients for the Saute
- Red Onion – 1/2 cup (big chunks)
- Dry Red Chilli – 4
- Green Chilli – 3 (slit open)
- Colored Capsicum of choice – 1 cup (big pieces) green, yellow, orange, red
- Ginger – 2 tablespoons (finely minced)
- Garlic – 2 tablespoons (finely minced)
- Spring onion – 3 tablespoons (finely chopped)
- Dark Soy Sauce – 1 tablespoon
- Red Chilli Sauce – 1 tablespoon
- Sugar – a pinch
- Salt – 1/4 teaspoon
- Oil – 2 tablespoons (for saute)
- Oil – 1 cup (for deep frying)
Lets see how to make this Chilli Prawns…
- Devein prawns and rinse in cold water to clean it. Keep it ready.
- In a bowl, mix all ingredients from the table -1 to make a thick paste.
- Add the cleaned prawns to it and mix well. Le it sit for 5 minutes.
- Meanwhile heat 1 cup of oil in a kadai/ pan.
- When it reaches the right temperature, start frying those prawns dipped in the batter. Fry till golden brown on all sides. Remove and keep it ready.
- In another pan, heat 2 tablespoons oil… flame should be medium high when proceeding from now on.
- Saute dry red chilli, green chilli, onions, ginger garlic and capsicum along with salt and sugar…till it coats oil and cooks a bit which will happen quick in high flame.
- Add in the deep fried prawns to it along with dark soy sauce, red chilli sauce and spring onions.
- Fry over high flame for few seconds until the sauces coat the prawns. Switch off!
Notes
- Serves 3 to 4
- I have used Chings Dark Soy Sauce and Red Chilli Sauce.
- No tomato ketchup in this recipe… it make it too tangy, recipe here is a spicy version so skipped it. If you wish it to be sweet and tangy then include a teaspoon of ketchup.
- Just green capsicum is enough for this recipe the rest is to make it colorful.
Some Indo Chinese dishes to try from our page…
