Juicy, batter-fried prawns tossed in a fiery, tangy Szechuan sauce. This popular Indo-Chinese gravy dish is packed with flavor from ginger, garlic, and Schezwan peppercorns, perfect with fried rice or noodles.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Szechuan Prawn Gravy with Steamed Basmati Rice
Aromatic Szechuan prawns with fluffy steamed rice – a perfectly spiced and protein-packed delight!
This indo_chinese dish is perfect for lunch. With 549.88 calories and 32.879999999999995g of protein per serving, it's a low-fat, muscle-gain option for your meal plan.
In a mixing bowl, combine the prawns with ginger-garlic paste, 1 tbsp of soy sauce, black pepper powder, and 0.5 tsp of salt. Mix well and set aside to marinate for 15 minutes.
After marination, add 3 tbsp of cornflour and 2 tbsp of maida to the prawns. Toss gently until each prawn is evenly and lightly coated.
2
Shallow Fry the Prawns
Heat 0.5 cup of oil in a wok or wide pan over medium-high heat. The oil is ready when a tiny drop of batter sizzles instantly.
Carefully place the coated prawns one by one into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 2-3 minutes per side until they turn golden brown, crispy, and are cooked through.
Using a slotted spoon, remove the fried prawns and place them on a plate lined with paper towels to drain excess oil.
3
Sauté Aromatics and Vegetables
Carefully drain the excess oil from the wok, leaving approximately 2 tablespoons behind.
Place the wok back on high heat. Once the oil is hot, add the chopped ginger, garlic, and slit green chillies. Stir-fry for 30-40 seconds until fragrant.
If using, add the crushed Szechuan peppercorns and sauté for another 10 seconds.
Add the diced onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are tender yet crisp.
4
Prepare the Szechuan Gravy
Reduce the heat to medium. Add the Szechuan sauce, the remaining 1 tbsp soy sauce, red chilli sauce, tomato ketchup, vinegar, sugar, and the remaining 0.5 tsp salt. Stir well to combine all the sauces.
Pour in 1.5 cups of water and bring the mixture to a rolling boil.
In a small bowl, whisk the remaining 1 tbsp of cornflour with the remaining 0.25 cup of water to create a smooth, lump-free slurry.
While continuously stirring the gravy, slowly pour in the cornflour slurry. Cook for 2-3 minutes, stirring constantly, until the gravy thickens to your desired consistency.
5
Combine and Serve
Gently add the fried prawns to the thickened gravy.
Toss everything together carefully to coat the prawns evenly with the sauce. Allow it to simmer for just 1 minute to let the prawns absorb the flavors without losing their crispness.
Turn off the heat and garnish with freshly chopped spring onion greens.
Serve hot immediately with your choice of steamed rice, fried rice, or hakka noodles.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
