Chilli Garlic Prawns Dry
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
6 steps. 10 minutes total.
- 1
Step 1
- a.Marinate the prawns
- b.In a bowl, combine the cleaned prawns with cornflour, all-purpose flour, ginger-garlic paste, black pepper powder, and salt.
- c.Add the egg white, if using, and mix until each prawn is well-coated.
- d.Set aside to marinate for 10-15 minutes while you prepare the other ingredients.
- 2
Step 2
- a.Prepare the sauce mixture
- b.In a small bowl, whisk together the soy sauce, red chilli sauce, vinegar, and sugar.
- c.Set this sauce mixture aside for later use.
- 3
Step 3
- a.Fry the prawns
- b.Heat 3 tablespoons of oil in a wok or large pan over medium-high heat.
- c.Carefully place the marinated prawns in a single layer, avoiding overcrowding. Cook in batches if necessary.
- d.Fry for 1-2 minutes on each side until they turn golden brown, opaque, and are just cooked through.
- e.Remove the fried prawns with a slotted spoon and set them on a plate.
- 4
Step 4
- a.Sauté the aromatics and vegetables
- b.In the same wok, add the remaining 1 tablespoon of oil. If the wok is dry, add a bit more.
- c.Add the finely chopped garlic, ginger, and slit green chillies. Sauté on high heat for about 30 seconds until fragrant.
- d.Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are slightly tender but still crisp.
- 5
Step 5
- a.Combine and finish the dish
- b.Pour the prepared sauce mixture into the wok. Let it bubble and cook for about 1 minute until it thickens slightly.
- c.Return the fried prawns to the wok.
- d.Toss everything together quickly for about 30-60 seconds, ensuring the prawns are evenly coated with the glossy sauce.
- 6
Step 6
- a.Garnish with chopped spring onion greens and serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the prawns, as they will become tough and rubbery. 1-2 minutes per side is usually sufficient.
- 2For extra heat, you can add a few whole dry red chillies along with the garlic and ginger.
- 3Stir-fry the vegetables on high heat to ensure they remain crunchy and don't become soggy.
- 4Pat the prawns completely dry with a paper towel before marinating. This helps the coating adhere better for a crispier result.
- 5This dish is best served immediately to enjoy the crispy texture of the prawns and crunchy vegetables.
Adapt it for your goals.
Gluten free
Use tamari instead of soy sauce. Replace the all-purpose flour in the marinade with rice flour or additional cornstarch.
vegetarianVegetarian
Substitute prawns with 250g of paneer or firm tofu, cut into cubes. Follow the same marination and frying process.
healthyHealthy
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.
quickQuick
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.
