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A quick and fiery Indo-Chinese appetizer. Juicy prawns are tossed in a savory, spicy sauce loaded with garlic and chili. Perfect as a starter or a side dish, ready in under 20 minutes.
For 4 servings
Marinate the prawns
Prepare the sauce mixture
Fry the prawns
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A quick and fiery Indo-Chinese appetizer. Juicy prawns are tossed in a savory, spicy sauce loaded with garlic and chili. Perfect as a starter or a side dish, ready in under 20 minutes.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 327.31 calories per serving with 29.73g of protein, it's a beginner-friendly recipe perfect for appetizer or side or dinner.
Sauté the aromatics and vegetables
Combine and finish the dish
Garnish with chopped spring onion greens and serve immediately while hot.
Use tamari instead of soy sauce. Replace the all-purpose flour in the marinade with rice flour or additional cornstarch.
Substitute prawns with 250g of paneer or firm tofu, cut into cubes. Follow the same marination and frying process.
Instead of shallow frying, pan-sear or air-fry the prawns with minimal oil. Increase the quantity of vegetables like bell peppers, broccoli, and carrots.
Use pre-cooked prawns to save time. Skip the marination and frying step, and add them directly to the wok with the sauce to heat through.