Crispy, juicy prawns deep-fried to perfection and tossed in a fiery mix of freshly cracked black pepper, garlic, and colorful bell peppers. A classic Indo-Chinese appetizer that's addictively delicious and ready in under 30 minutes.
Protein-packed, crispy Salt and Pepper Prawns – perfectly spiced for a soul-satisfying flavor burst!
This indo_chinese dish is perfect for snack. With 312.75 calories and 28.33g of protein per serving, it's a nutritious choice for your meal plan.
fat
6 clove Garlic (Finely chopped)
2 pc Green Chili (Slit lengthwise)
1 pc Onion (Medium, diced into 1-inch petals)
1 pc Bell Pepper (Medium, any color, diced into 1-inch pieces)
1.5 tsp Black Pepper (Freshly cracked, for tossing)
0.5 tsp Sugar (To balance flavors)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Prawns
Pat the shelled and deveined prawns completely dry with paper towels. This is crucial for a crispy coating.
In a mixing bowl, combine the prawns, ginger-garlic paste, soy sauce, 1 tsp black pepper powder, and 0.5 tsp salt. Mix well to coat.
Add the egg white and mix until the prawns are lightly and evenly coated.
In a separate small bowl, whisk together the cornflour and all-purpose flour. Sprinkle this mixture over the prawns and toss gently until each prawn is covered in a thin, dry layer.
2
Deep-Fry the Prawns
Heat 2 cups of oil in a wok or deep pan over medium-high heat. The oil is ready when it reaches 180°C (350°F), or when a small piece of batter dropped in sizzles immediately and floats to the top.
Carefully slide the coated prawns into the hot oil one by one, frying in 2-3 batches to avoid overcrowding the pan, which would lower the oil temperature.
Fry each batch for 3-4 minutes, turning occasionally, until they are golden brown, crispy, and cooked through.
Using a slotted spoon, remove the fried prawns and let them drain on a wire rack to maintain crispiness. Avoid placing them on paper towels initially as this can make them steam and soften.
3
Prepare the Stir-Fry Base
Carefully discard the used frying oil, wipe the wok clean, and place it back on high heat.
Add 2 tbsp of fresh oil. Once it's shimmering, add the finely chopped garlic and slit green chilies. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced onion and bell peppers. Stir-fry for 2-3 minutes. The vegetables should be vibrant and slightly tender but still have a distinct crunch.
4
Combine and Serve
Return the crispy fried prawns to the wok with the vegetables.
Immediately sprinkle the 1.5 tsp freshly cracked black pepper, the remaining 0.5 tsp salt, and the sugar over the prawns.
Toss everything together on high heat for about 1 minute to ensure the prawns are evenly coated with the seasonings.
Turn off the heat, add the chopped spring onion greens, give it a final toss, and serve immediately for the best crispy texture.
