Crispy fried prawns tossed in a fiery, tangy Schezwan sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is bursting with bold flavors and comes together in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
336cal
29gprotein
19gcarbs
16g
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
1 tbsp Ginger Garlic Paste (For the marinade)
1 tsp Light Soy Sauce (For the marinade)
0.5 tsp White Pepper Powder (For the marinade)
0.25 tsp Salt (For the marinade, or to taste)
2 tbsp All-Purpose Flour (Also known as Maida, for coating)
This maharashtrian dish is perfect for snack. With 336.48 calories and 28.72g of protein per serving, it's a low-sodium, low-calorie option for your meal plan.
fat
(For shallow frying the prawns)
2 tbsp Sesame Oil (For the stir-fry)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chillies (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes)
1 pcs Capsicum (Medium, any color, cut into 1-inch cubes)
3 tbsp Schezwan Sauce (Adjust to your spice preference)
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Prawns (15 minutes)
Pat the cleaned and deveined prawns completely dry with paper towels. This is crucial for a crispy coating.
In a mixing bowl, combine the prawns with ginger-garlic paste, 1 tsp light soy sauce, white pepper powder, and 0.25 tsp salt.
Mix well to coat the prawns evenly. Let it marinate for 10-15 minutes.
2
Coat and Fry the Prawns (8-10 minutes)
To the marinated prawns, add the all-purpose flour, cornflour, and the lightly beaten egg. Mix until each prawn is thoroughly coated in a thick batter.
Heat 1 cup of vegetable oil in a wok or deep pan over medium-high heat. The oil should be hot enough that a drop of batter sizzles immediately.
Carefully slide the coated prawns into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for about 2-3 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, remove the fried prawns and place them on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Schezwan Sauce Base (5 minutes)
Carefully discard most of the oil from the wok, leaving about 2 tbsp. Alternatively, use a fresh wok with 2 tbsp of sesame oil over high heat.
Once the oil is hot, add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until they are fragrant.
Add the cubed onion and capsicum. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
Reduce the heat to medium. Add the Schezwan sauce, 1 tbsp light soy sauce, rice vinegar, and sugar. Stir everything together for about 1 minute until the sauce is well combined and heated through.
4
Toss and Serve (2 minutes)
Immediately add the crispy fried prawns to the wok with the sauce.
Increase the heat to high and toss everything quickly for 30-60 seconds, ensuring the prawns are evenly coated with the glossy sauce.
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately to enjoy the crispy texture of the prawns.
