Juicy prawns tossed in a fiery, garlicky sauce with a hint of sweetness. This Indo-Chinese classic is a perfect appetizer that comes together in under 30 minutes, full of bold and addictive flavors.
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
This indo_chinese dish is perfect for dinner. With 520.34 calories and 31.919999999999998g of protein per serving, it's a low-fat, muscle-gain option for your meal plan.
fat
0.25 cup Spring Onion Whites (Chopped)
1 pcs Onion (Medium, cut into 1-inch squares)
1 pcs Capsicum (Medium, any color, cut into 1-inch squares)
2 tbsp Red Chili Sauce (e.g., Sriracha)
1 tbsp Rice Vinegar
1 tsp Sugar
2 tbsp Water (For slurry)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Prawns
In a medium bowl, combine the prawns, 2 tbsp cornstarch, 1 tbsp soy sauce, black pepper powder, and salt.
Mix thoroughly until each prawn is evenly coated.
Set aside to marinate for 15 minutes while you prepare the other components.
2
Prepare the Sauce and Slurry
In a small bowl, whisk together 2 tbsp soy sauce, red chili sauce, rice vinegar, and sugar. Set this sauce mixture aside.
In another small bowl, mix 1 tsp cornstarch with 2 tbsp of water until smooth to create a slurry. Set aside.
3
Shallow-Fry the Prawns
Heat 2 tbsp of oil in a wok or large pan over high heat until it shimmers.
Carefully place the marinated prawns in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
Cook for 1-2 minutes per side until they turn pink, curl slightly, and are just cooked through.
Remove the cooked prawns from the pan and set them on a plate.
4
Sauté Aromatics and Vegetables
In the same pan, add the remaining 1 tbsp of oil.
Add the chopped garlic, ginger, green chilies, and spring onion whites. Sauté on high heat for 30-40 seconds until fragrant.
Add the diced onion and capsicum. Continue to stir-fry for 2-3 minutes until they are tender-crisp.
5
Combine and Finish
Reduce the heat to medium, pour the prepared sauce mixture into the pan, and bring it to a gentle simmer.
Stir the cornstarch slurry once more, then pour it into the pan. Cook for about 1 minute, stirring continuously, until the sauce thickens and becomes glossy.
Return the cooked prawns to the pan.
Toss everything together for 30-60 seconds to coat the prawns and vegetables evenly in the sauce.
6
Garnish and Serve
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately while hot.
Servings
4
Serving size: 1 serving
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
