Succulent prawns tossed in a fiery, garlicky sauce with crisp bell peppers and onions. This Indo-Chinese appetizer is a flavor explosion, perfect for parties or as a quick weeknight side dish.
Prep15 min
Cook15 min
Servings4
Serving size: 225 g
282cal
28gprotein
18gcarbs
11g
Ingredients
500 g Prawns (Medium-sized, shelled and deveined)
7 tsp Cornflour (6 tsp for marinade, 1 tsp for slurry)
Juicy prawns and crisp vegetables tossed with perfectly cooked noodles in a savory, slightly spicy sauce. A favorite Indo-Chinese street food classic that comes together in under 30 minutes, perfect for a quick weeknight dinner.
This indo_chinese dish is perfect for lunch. With 592.29 calories and 49.64g of protein per serving, it's a low-fat option for your meal plan.
fat
3 pcs Green Chillies (Slit lengthwise)
1 medium Onion (Cut into 1-inch cubes)
1 medium Capsicum (Any color, cut into 1-inch cubes)
0.25 cup Spring Onion Whites (Chopped)
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Red Chili Sauce
1 tsp White Vinegar
0.5 tsp Sugar
2 tbsp Water (For cornflour slurry)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Prawns (15 minutes)
Pat the prawns completely dry with paper towels. This is crucial for a crispy coating.
In a mixing bowl, combine the dry prawns with 6 tsp (2 tbsp) of cornflour, all-purpose flour, ginger garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper powder.
Toss well until each prawn is evenly coated.
Set aside to marinate for 10-15 minutes.
2
Shallow-Fry the Prawns (5 minutes)
Heat 3 tbsp of oil in a wok or large pan over medium-high heat.
Once the oil is hot, carefully place the marinated prawns in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
Fry for 1-2 minutes per side until they turn pink, curl up, and the coating is light golden and crisp.
Remove the cooked prawns with a slotted spoon and place them on a plate lined with a paper towel.
3
Sauté Aromatics & Vegetables (5 minutes)
In the same wok with the remaining oil, add the finely chopped garlic, ginger, slit green chillies, and spring onion whites.
Sauté on high heat for about 1 minute until fragrant, being careful not to burn the garlic.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly tender but still retain a crisp bite.
4
Create Sauce & Finish (5 minutes)
Lower the heat to medium. Add the soy sauce, red chili sauce, vinegar, sugar, and the remaining 0.25 tsp of salt and 0.25 tsp of black pepper to the wok. Stir well to combine.
In a small bowl, mix 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, stirring continuously. Cook for about 30-60 seconds until the sauce thickens and becomes glossy.
Immediately return the fried prawns to the wok.
Gently toss everything together for about 1 minute, ensuring the prawns are fully coated in the delicious sauce.
Garnish with freshly chopped spring onion greens and serve immediately.
311cal
22gprotein
48gcarbs
4gfat
Ingredients
200 g Hakka Noodles (Dry weight)
250 g Prawns (Medium-sized, shelled and deveined)
1 tsp Vegetable Oil (For tossing cooked noodles)
6 pcs Garlic Cloves (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, thinly sliced)
1 pcs Carrot (Medium, julienned)
1 pcs Capsicum (Medium, julienned (any color))
1 cup Cabbage (Shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (Adjust to your spice preference)
1 tsp White Vinegar
0.5 tsp Black Pepper Powder (Freshly ground is best)
1 tsp Salt (For boiling noodles)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Cook the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
Add the hakka noodles and cook according to package directions (usually 3-4 minutes) until al dente. Do not overcook.
Immediately drain the noodles in a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, white vinegar, and black pepper powder. Set this sauce mixture aside for later.
3
Stir-fry Prawns and Aromatics
Heat 1 tbsp of oil in a large wok or heavy-bottomed pan over high heat.
Once the oil is shimmering, add the shelled and deveined prawns. Stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove from the wok and set aside.
In the same wok, add the remaining 2 tbsp of oil. Add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the sliced onions to the wok and stir-fry for 1 minute until they become translucent.
Add the julienned carrots, capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
5
Combine and Finish
Return the cooked prawns to the wok. Add the boiled noodles, followed by the prepared sauce mixture.
Using two spatulas or tongs, gently toss everything together for 1-2 minutes on high heat. Ensure the noodles, prawns, and vegetables are evenly coated with the sauce.
Taste and adjust seasoning if needed. The soy sauce is salty, so you may not need additional salt.
Turn off the heat, stir in the chopped spring onion greens, and give it a final toss.
6
Serve
Transfer the Prawn Hakka Noodles to a serving platter.
Serve immediately while hot for the best taste and texture.
