Crispy fried prawns tossed in a fiery, tangy sauce with crunchy bell peppers and onions. This Indo-Chinese classic is a guaranteed crowd-pleaser, perfect as a starter or a side dish.
Protein-packed Chilli Prawns Dry! Perfectly spiced and quick to make for a delicious, energy-giving treat.
This indo_chinese dish is perfect for snack. With 320.49 calories and 28.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 cloves Garlic (finely chopped)
1 inch Ginger (finely chopped)
3 pcs Green Chilli (slit lengthwise)
1 medium Onion (cut into 1-inch cubes)
1 medium Bell Pepper (any color, cut into 1-inch cubes)
2 tbsp Red Chilli Sauce
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (to balance flavors)
2 tbsp Water (for cornflour slurry)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Marinate the Prawns (15 minutes)
In a mixing bowl, combine the cleaned prawns with ginger garlic paste, 1 tbsp of the soy sauce, 0.5 tsp of the black pepper powder, salt, all-purpose flour, 6 tsp (2 tbsp) of the cornflour, and the egg white.
Mix thoroughly until each prawn is evenly coated in the batter.
Set aside to marinate for at least 15 minutes.
2
Fry the Prawns (5-7 minutes)
Heat 2 cups of oil in a deep pan or wok over medium-high heat until it reaches about 180°C (350°F).
Carefully add the marinated prawns one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry for 2-3 minutes per batch, until they are golden brown and crispy.
Use a slotted spoon to remove the prawns and drain them on a wire rack or a plate lined with paper towels.
3
Prepare the Sauce and Sauté Vegetables (5 minutes)
In a separate large wok or pan, heat 2 tbsp of oil on high heat.
Add the chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant.
Add the cubed onion and bell pepper. Stir-fry on high heat for 2-3 minutes until they are slightly tender but still crisp.
Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, vinegar, ketchup, sugar, and the remaining 0.25 tsp black pepper. Stir well to combine everything.
4
Combine and Finish (3 minutes)
In a small bowl, whisk the remaining 1 tsp of cornflour with 2 tbsp of water to create a smooth slurry with no lumps.
Pour the slurry into the wok and cook for about a minute, stirring constantly, until the sauce thickens slightly and becomes glossy.
Immediately add the fried prawns to the wok. Toss everything together quickly but gently to coat the prawns evenly in the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve hot for the best crispy texture.
