A quick and fiery Indo-Chinese appetizer. Juicy prawns are tossed in a savory, spicy sauce loaded with garlic and chili. Perfect as a starter or a side dish, ready in under 20 minutes.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chilli Garlic Prawns Dry with Steamed Basmati Rice
Tangy, aromatic chilli garlic prawns with fluffy steamed rice – a protein-packed, energy-giving comfort!
This indo_chinese dish is perfect for breakfast. With 581.4 calories and 34.21g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.5 tsp sugar
4 tbsp vegetable oil (divided for frying and stir-frying)
10 pcs garlic (cloves, finely chopped)
1 inch ginger (finely chopped)
3 pcs green chillies (slit lengthwise)
1 pcs onion (medium, cut into 1-inch cubes or petals)
1 pcs green capsicum (medium, cut into 1-inch cubes)
3 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Marinate the prawns
In a bowl, combine the cleaned prawns with cornflour, all-purpose flour, ginger-garlic paste, black pepper powder, and salt.
Add the egg white, if using, and mix until each prawn is well-coated.
Set aside to marinate for 10-15 minutes while you prepare the other ingredients.
2
Prepare the sauce mixture
In a small bowl, whisk together the soy sauce, red chilli sauce, vinegar, and sugar.
Set this sauce mixture aside for later use.
3
Fry the prawns
Heat 3 tablespoons of oil in a wok or large pan over medium-high heat.
Carefully place the marinated prawns in a single layer, avoiding overcrowding. Cook in batches if necessary.
Fry for 1-2 minutes on each side until they turn golden brown, opaque, and are just cooked through.
Remove the fried prawns with a slotted spoon and set them on a plate.
4
Sauté the aromatics and vegetables
In the same wok, add the remaining 1 tablespoon of oil. If the wok is dry, add a bit more.
Add the finely chopped garlic, ginger, and slit green chillies. Sauté on high heat for about 30 seconds until fragrant.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are slightly tender but still crisp.
5
Combine and finish the dish
Pour the prepared sauce mixture into the wok. Let it bubble and cook for about 1 minute until it thickens slightly.
Return the fried prawns to the wok.
Toss everything together quickly for about 30-60 seconds, ensuring the prawns are evenly coated with the glossy sauce.
6
Garnish with chopped spring onion greens and serve immediately while hot.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
