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Juicy prawns tossed in a fiery, garlicky sauce with a hint of sweetness. This Indo-Chinese classic is a perfect appetizer that comes together in under 30 minutes, full of bold and addictive flavors.
Marinate the Prawns
Prepare the Sauce and Slurry
Shallow-Fry the Prawns
Juicy prawns tossed in a fiery, garlicky sauce with a hint of sweetness. This Indo-Chinese classic is a perfect appetizer that comes together in under 30 minutes, full of bold and addictive flavors.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 267.34 calories per serving with 26.99g of protein, it's a beginner-friendly recipe perfect for appetizer or dinner or lunch.
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Sauté Aromatics and Vegetables
Combine and Finish
Garnish and Serve
Replace prawns with 250g of paneer cubes or firm tofu. Marinate and shallow fry them just like the prawns before adding to the sauce.
Use 400g of bite-sized chicken pieces instead of prawns. Marinate and cook the chicken until it is fully cooked through before proceeding with the sauce.
Add other stir-fry friendly vegetables like broccoli florets, baby corn, or sliced mushrooms along with the onions and capsicum for extra nutrition and texture.
Add a teaspoon of toasted sesame oil to the finished dish for a rich, nutty aroma and flavor.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Prawns are rich in selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
The use of garlic and ginger not only adds incredible flavor but also offers potential anti-inflammatory and immune-boosting properties.
A single serving of approximately 220g contains around 300-350 calories. The exact count can vary based on the amount of oil and sugar used.
It can be a relatively healthy dish as prawns are a great source of lean protein and low in fat. However, it contains sodium from soy sauce and some added sugar. To make it healthier, use low-sodium soy sauce, reduce the sugar, and use minimal oil.
This dish is best served immediately after cooking, as reheated prawns can become tough. You can, however, do all the prep work—chopping vegetables, marinating prawns, and mixing the sauce—in advance to make the final cooking process quicker.
It pairs wonderfully with steamed jasmine rice, vegetable fried rice, or hakka noodles. It can also be served on its own as a delicious appetizer.
To reduce the spice level, you can omit the green chilies or remove their seeds before adding them. You can also use a milder red chili sauce or simply reduce its quantity.
This recipe goes great with these complete meals
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