Chilli Garlic Prawns

Name: Chilli Garlic Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g prawns (cleaned and deveined, medium); 8 pcs garlic (cloves, finely chopped); 3 pcs green chili (finely chopped); 2 pcs dried red chili (broken); 1 pcs onion (medium, sliced); 1 pcs bell pepper (medium, sliced); 1 tbsp soy sauce; 1 tbsp red chili sauce; 1 tbsp tomato ketchup; 1 tbsp cornflour; 2 tbsp water (to make slurry); 1 pinch black pepper; 1 pinch salt; 2 tbsp oil; 2 tbsp spring onion (chopped, for garnish); 1 tbsp lemon juice

RATING

4.6/5(118)

TASTE SCORE

9/10

Juicy prawns tossed in a fiery garlic-heavy sauce with fresh chilies, onion, and bell pepper. This quick Indian-style seafood dish is bold, savory, and perfect as a starter or as part of a full meal.

PREP

15m

COOK

10m

SERVES

100 G

198 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prep the prawns and make the slurry.
1.Pat the prawns dry so they sear quickly.
2.Chop the garlic, green chili, onion, and bell pepper.
3.Mix the cornflour with water in a small bowl to make a smooth slurry.
saute · ~4 min
Sear the prawns.
Heat 1 tbsp oil in a wide pan over medium-high heat. Add the prawns and cook for 1 to 2 minutes per side until just pink and lightly curled, then remove to a plate.
TIPDo not overcook the prawns or they will turn rubbery.
saute · ~1 min
Cook the garlic and chilies.
Add the remaining 1 tbsp oil to the same pan. Add garlic, green chili, and dried red chili, and cook for 30 to 40 seconds until fragrant.
TIPKeep the heat medium so the garlic turns aromatic, not bitter.
saute · ~3 min
Stir-fry the onion and bell pepper.
Add onion and bell pepper and toss on high heat for 2 to 3 minutes. They should soften slightly but still keep a little crunch.
mix · ~1 min
Add the sauces and seasoning.
Stir in soy sauce, red chili sauce, tomato ketchup, black pepper, salt, and lemon juice. Mix well so the vegetables are evenly coated.
simmer · ~2 min
Thicken the sauce and finish the dish.
Pour in the cornflour slurry and stir for 30 to 60 seconds until glossy. Return the prawns to the pan and toss for 1 minute until coated and heated through.
garnish
Garnish with spring onion.
serve
Serve the chilli garlic prawns hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before they hit the pan so they sear instead of steaming.
2
Use a wide pan and avoid crowding; packed prawns release water and won't get light color.
3
Pull the prawns out as soon as they turn pink and C-shaped; tight O-shaped prawns are overcooked.
4
Cook the garlic only until fragrant, because browned garlic can make this sauce taste bitter.
5
Keep the onion and bell pepper slightly crisp to contrast with the tender prawns and glossy sauce.
6
Stir the cornflour slurry again just before pouring, since it settles quickly in the bowl.
7
Finish with the lemon juice at the end or just before serving to keep the chilli-garlic flavours bright.
8
This dish is best eaten immediately, but leftovers can be reheated very briefly to prevent rubbery prawns.