Crispy, juicy fried prawns tossed in a fiery, garlicky Schezwan sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is bursting with bold flavors and comes together in under 40 minutes.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
413cal
28gprotein
27gcarbs
22g
Ingredients
500 g Prawns (Large or jumbo, deveined and shelled, tail on or off)
1 tsp Ginger-Garlic Paste (For the prawn marinade)
0.5 tsp Black Pepper Powder (Freshly ground is best)
Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
About Schezwan Prawns with Burnt Garlic Fried Rice
Tangy Schezwan prawns with aromatic burnt garlic fried rice. A protein-packed, energy-giving, soul-satisfying treat!
This indo_chinese dish is perfect for dinner. With 1217.66 calories and 43.01g of protein per serving, it's a nutritious choice for your meal plan.
fat
Sesame Oil
(For the sauce base)
1.5 tbsp Garlic (Finely chopped)
1 tbsp Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes)
1 pcs Capsicum (Medium, any color, cut into 1-inch cubes)
0.25 cup Schezwan Sauce (Store-bought or homemade)
1 tbsp Soy Sauce (Light soy sauce)
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Prawns & Prepare Batter
In a medium bowl, combine the cleaned prawns, ginger-garlic paste, black pepper, and 1/4 tsp salt. Mix thoroughly to coat each prawn. Set aside to marinate for 15 minutes.
While the prawns marinate, prepare the batter. In a separate bowl, whisk together the cornflour and all-purpose flour. Gradually add 1/2 cup of water, whisking continuously to form a smooth, lump-free batter with a consistency similar to a thin pancake batter. Add a pinch of salt if desired.
2
Fry the Prawns
Heat the vegetable oil for deep frying in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).
Dip each marinated prawn into the batter, allowing any excess to drip off. Carefully place the battered prawns into the hot oil, one by one.
Fry in small batches of 6-8 to avoid overcrowding and lowering the oil temperature. Cook for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, remove the fried prawns and drain them on a wire rack to maintain crispiness.
3
Prepare the Schezwan Sauce Base
In a separate large wok or pan, heat the sesame oil over high heat.
Once the oil is shimmering, add the chopped ginger, garlic, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
Add the cubed onions and bell peppers. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly tender but still have a crisp bite.
4
Combine and Finish
Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar, and the remaining 1/2 tsp salt to the wok. Stir well and let it bubble for 1 minute until the sauce thickens slightly.
Add the crispy fried prawns to the sauce. Gently toss everything together for 1-2 minutes, ensuring each prawn is evenly coated.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
5
Serve Immediately
Transfer the Schezwan Prawns to a serving platter. Serve hot as an appetizer or a side dish with fried rice or noodles.
805cal
15gprotein
155gcarbs
12gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
15 cloves Garlic (Finely chopped)
3 tbsp Sesame Oil (Toasted or plain)
1 medium Carrot (Finely chopped)
0.5 cup French Beans (Finely chopped)
1 small Green Bell Pepper (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.5 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Fry the Garlic
Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2
Sauté Vegetables
Increase the heat to high in the same wok with the remaining garlic and oil.
Add the spring onion whites and stir-fry for 30 seconds until fragrant.
Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the chopped green bell pepper and stir-fry for another minute.
3
Combine Rice and Sauces
Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
