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.
A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
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.
397cal
11gprotein
55gcarbs
15gfat
Ingredients
4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
2 pcs large eggs (Lightly beaten in a small bowl.)
4 clove garlic (Finely minced.)
1 tbsp fresh ginger (Finely grated.)
3 pcs scallions (Thinly sliced, with white and green parts separated.)
1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)
Instructions
1
Prepare the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
Remove the scrambled eggs from the wok and set them aside on a plate.
2
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok over high heat.
Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3
Fry the Rice
Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
