non-vegetariandairy-free
indo_chinese
Chili Garlic Prawns with Steamed Rice
20 min
520 cal
32gProtein
70gCarbs
12gFat
2Recipes
Loading...
Crispy, tangy chilli gobi with aromatic Schezwan fried rice – a perfectly spiced, energy-giving treat!
Crispy fried cauliflower florets tossed in a fiery and tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
Serving size: 1 serving
A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
Serving size: 1 serving
Tangy Paneer Manchurian with aromatic Hakka noodles - a soul-satisfying, kid-approved dinner!
Protein-packed Triple Schezwan Chicken Rice - perfectly spiced for a hearty, energy-giving lunch!
Perfectly spiced Triple Schezwan Rice (Veg) - a fiber-rich, energy-giving lunch that's super tasty!
Crispy, tangy chilli gobi with aromatic Schezwan fried rice – a perfectly spiced, energy-giving treat!
This indo_chinese dish is perfect for dinner. With 1208.41 calories and 22.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the cauliflower. Bring a pot of water to a boil and add a pinch of salt. Add the cauliflower florets and blanch for 3-4 minutes. Drain them completely in a colander and pat dry with a kitchen towel. This step ensures the gobi is cooked through and fries evenly.
In a large mixing bowl, prepare the batter. Whisk together the all-purpose flour, corn flour, ginger-garlic paste, Kashmiri red chilli powder, black pepper powder, and salt. Gradually add water while whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the florets without being runny.
Heat oil for deep frying in a wok or kadai over medium-high heat. Once the oil is hot (around 180°C or 350°F), dip each blanched cauliflower floret into the batter, ensuring it's fully coated. Carefully slide the battered florets into the hot oil. Fry in batches of 8-10 to avoid overcrowding, which can lower the oil temperature.
Fry the florets for 5-7 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. For extra crispiness, you can double-fry them: fry once until light golden, remove, and then fry again in very hot oil for 1-2 minutes just before tossing in the sauce.
Prepare the sauce. Heat sesame oil in a large wok or pan over high heat. Add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the onion petals and diced bell pepper to the wok. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet still have a bite (crisp-tender).
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and sugar. Stir well to combine and let the sauce simmer for 1 minute until it thickens slightly.
Turn the heat back to high. Add the fried cauliflower florets to the wok. Toss everything quickly and gently for about 1 minute, ensuring each floret is evenly coated with the sauce. Do not over-mix, as this can make the gobi lose its crispiness. Garnish with chopped spring onions and serve immediately.
Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.
Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.
Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.
Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.
Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.
Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.
Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.
Serve Hot: Transfer the Schezwan fried rice to a serving bowl. Garnish with the remaining spring onions and serve immediately.