Juicy, crispy fried prawns tossed in a spicy, savory, and slightly tangy gravy with crunchy onions and bell peppers. A classic Indo-Chinese favorite that's perfect with fried rice or noodles.
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
Tangy chilli prawns in gravy with fluffy egg fried rice – a soul-satisfying, energy-giving combo!
This indo_chinese dish is perfect for dinner. With 1175.3899999999999 calories and 47.730000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For shallow frying)
2 tbsp Sesame Oil (For gravy)
6 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
3 pcs Green Chillies (Slit lengthwise)
1 pc Onion (Large, cut into 1-inch cubes)
1 pc Bell Pepper (Medium, any color, cut into 1-inch cubes)
0.25 cup Spring Onion Whites (Chopped)
2 tbsp Red Chilli Sauce (Adjust to taste)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (To balance flavors)
1.5 cup Water (Or vegetable broth)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned prawns, 2 tbsp cornflour, all-purpose flour, ginger garlic paste, 1 tsp soy sauce, 0.5 tsp black pepper, and salt.
Add the egg white (if using) and mix thoroughly until each prawn is evenly coated.
Set aside to marinate for at least 15-20 minutes.
2
Fry the Prawns
Heat 1 cup of vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small piece of batter sizzles immediately.
Carefully place the marinated prawns into the hot oil one by one, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 2-3 minutes, turning occasionally, until they are golden brown, crispy, and cooked through.
Using a slotted spoon, remove the fried prawns and drain them on a wire rack or a plate lined with paper towels.
3
Prepare the Gravy Base
In a separate, clean wok, heat 2 tbsp of sesame oil over high heat.
Add the minced ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant.
Add the cubed onion, bell pepper, and spring onion whites. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are tender yet still crunchy.
4
Assemble the Gravy
Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, vinegar, ketchup, sugar, and 0.5 tsp black pepper to the wok. Stir well to combine with the vegetables.
Pour in 1.5 cups of water (or broth) and bring the mixture to a rolling boil.
In a small bowl, whisk 1 tbsp of cornflour with 3 tbsp of water to create a smooth, lump-free slurry.
While continuously stirring the gravy, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
5
Finish and Serve
Gently add the fried prawns to the thickened gravy. Toss carefully to coat the prawns evenly without breaking their crispy coating.
Simmer for just 1 minute to allow the prawns to absorb the flavors.
Turn off the heat, garnish with chopped spring onion greens.
Serve immediately with steamed rice, vegetable fried rice, or Hakka noodles.
863cal
20gprotein
157gcarbs
15gfat
Ingredients
4 cup Basmati Rice (cooked and chilled, preferably day-old)
3 pcs Egg (large)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
5 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (small, finely diced (any color))
0.25 cup Spring Onion Whites (chopped)
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Red Chilli Sauce (or sriracha)
1 tsp White Vinegar (or rice vinegar)
0.5 tsp Black Pepper Powder (freshly ground)
1 tsp Salt (adjust to taste, as soy sauce is salty)
Instructions
1
Prep Vegetables and Eggs
Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
