Juicy, batter-fried prawns tossed in a spicy, sweet, and tangy sauce with crisp bell peppers and onions. A classic Indo-Chinese starter that's always a crowd-pleaser and ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 cup
453cal
31gprotein
33gcarbs
22g
Ingredients
500 g Prawns (Large, deveined and shelled, tail on or off)
1 tbsp Ginger Garlic Paste
3 tbsp Soy Sauce (Divided use: 1 tbsp for marinade, 2 tbsp for sauce)
A simple yet incredibly flavorful dish of noodles tossed in a buttery, garlicky sauce. This Indo-Chinese favorite is a crowd-pleaser and comes together in under 20 minutes, making it perfect for a quick weeknight meal.
Tangy Chilli Prawns with aromatic Garlic Noodles – a perfectly spiced, quick-to-make, soul-satisfying meal!
This indo_chinese dish is perfect for lunch. With 768.4 calories and 39.129999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Vegetable Oil (For deep frying)
2 tbsp Sesame Oil (For the sauce stir-fry)
5 clove Garlic (Finely chopped)
0.5 inch Ginger (Finely chopped)
2 pc Green Chillies (Slit lengthwise)
1 pc Onion (Medium, cut into 1-inch cubes)
1 pc Bell Pepper (Medium, any color, cut into 1-inch cubes)
2 tbsp Red Chilli Sauce (Such as Sriracha or an Indo-Chinese brand)
In a medium bowl, combine the cleaned prawns, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, and salt.
Mix thoroughly to ensure each prawn is well-coated.
Let it marinate for at least 15 minutes at room temperature.
2
Prepare Batter and Fry Prawns
In a separate bowl, whisk together the all-purpose flour, cornflour, and egg.
Gradually add about 3 tbsp of water, whisking continuously, to form a smooth, thick batter with a consistency similar to pancake batter.
Heat vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a drop of batter sizzles and floats to the top.
Dip each marinated prawn into the batter, coating it completely, and carefully place it in the hot oil.
Fry in batches of 6-8 for about 3-4 minutes, turning occasionally, until they are golden brown and crispy. Avoid overcrowding the pan.
Remove the fried prawns with a slotted spoon and let them drain on a wire rack to maintain crispiness.
3
Stir-fry Aromatics and Vegetables
Heat sesame oil in a clean wok or large skillet 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 cubed onion and bell pepper. Stir-fry for 2 minutes. The vegetables should be slightly tender but still have a crisp bite.
4
Create the Sauce and Finish
Reduce the heat to medium. Add 2 tbsp soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and sugar to the wok. Stir well to combine everything.
Give the cornflour slurry a quick stir (as it settles) and pour it into the sauce. Cook for 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
Immediately add the fried prawns to the wok. Toss gently but quickly to coat all the prawns evenly in the sauce.
Cook for just 30-60 seconds more, then turn off the heat.
Garnish with freshly chopped spring onion greens and serve hot.
315cal
8gprotein
41gcarbs
13gfat
Ingredients
200 g Hakka Noodles (or spaghetti/linguine)
8 cup Water (for boiling noodles)
1 tsp Salt (for boiling water)
1 tsp Vegetable Oil (for boiling water)
12 cloves Garlic (finely minced)
4 tbsp Butter (salted or unsalted)
2 tbsp Light Soy Sauce
1 tsp Rice Vinegar (or white vinegar)
1 tsp Sugar
0.5 tsp Red Chili Flakes (adjust to taste)
0.5 tsp Black Pepper Powder (freshly ground recommended)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Boil the Noodles
In a large pot, bring 8 cups of water to a rolling boil over high heat.
Add 1 tsp of salt and 1 tsp of vegetable oil to the boiling water.
Add the hakka noodles and cook for 3-5 minutes, or until al dente (cooked through but still firm). Refer to package instructions for exact timing.
Before draining, reserve about 1/2 cup of the starchy noodle water. This will be used later to adjust the sauce consistency.
Drain the noodles in a colander and rinse immediately with cold running water to stop the cooking process and prevent them from sticking together. Set aside.
2
Prepare the Garlic Butter Sauce
Place a large wok or skillet over medium heat. Add the butter and 1 tbsp of vegetable oil. The oil helps prevent the butter from burning.
Once the butter has melted and is sizzling, add the finely minced garlic.
Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Do not let it brown, as it will become bitter.
To the fragrant garlic, add the light soy sauce, rice vinegar, sugar, red chili flakes, 0.5 tsp salt, and black pepper powder. Stir well to combine and let the sauce simmer for about 30 seconds.
Add the cooked and drained noodles to the wok.
Using a pair of tongs, toss the noodles gently but thoroughly to coat them evenly with the garlic butter sauce.
If the noodles seem too dry, add a tablespoon or two of the reserved noodle water to create a silkier sauce that clings to the noodles.
4
Garnish and Serve
Turn off the heat. Add the chopped spring onion greens and give everything a final toss.
Serve the garlic noodles immediately, hot from the pan.
