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 super quick and flavorful meal made with leftover rice, scrambled eggs, and a generous amount of crispy garlic. This Indo-Chinese classic is perfect for a weeknight dinner and comes together in under 20 minutes.
This indo_chinese dish is perfect for lunch. With 1156.8799999999999 calories and 48.980000000000004g 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.
845cal
21gprotein
153gcarbs
14gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
12 cloves Garlic (Finely chopped)
4 large Eggs (Lightly beaten in a bowl)
2 tbsp Vegetable Oil (Or any high-smoke point neutral oil)
1 tsp Toasted Sesame Oil (For finishing flavor)
0.25 cup Spring Onion Whites (Finely chopped)
0.25 cup Spring Onion Greens (Finely chopped, for garnish)
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Rice Vinegar
0.5 tsp Black Pepper (Freshly ground is best)
0.5 tsp Salt (Adjust to taste, as soy sauce is salty)
2 pcs Green Chilli (Finely chopped (optional for extra heat))
Instructions
1
Prepare Eggs and Aromatics
Heat 1 tbsp of vegetable oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the beaten eggs. Scramble gently for 1-2 minutes until they are just set but still soft. Remove from the wok and set aside.
In the same wok, add the remaining 1 tbsp of vegetable oil. Add the finely chopped garlic and sauté for about 30-60 seconds until fragrant and light golden. Do not let it burn.
Add the chopped spring onion whites and optional green chillies. Stir-fry for another minute.
2
Stir-fry the Rice
Increase the heat to high. Add the cold, cooked rice to the wok.
Using a spatula, press and break up any clumps of rice. Stir-fry continuously for 2-3 minutes, tossing the rice to ensure it heats through evenly and gets a slightly toasted flavor.
3
Season and Combine
Push the rice to one side of the wok. Pour the soy sauce and rice vinegar into the empty space and let it sizzle for a few seconds to caramelize slightly.
