Chilli Prawns Dry

1. 1

   Step 1

   • a.Marinate the Prawns (15 minutes)
   • b.In a mixing bowl, combine the cleaned prawns with ginger garlic paste, 1 tbsp of the soy sauce, 0.5 tsp of the black pepper powder, salt, all-purpose flour, 6 tsp (2 tbsp) of the cornflour, and the egg white.
   • c.Mix thoroughly until each prawn is evenly coated in the batter.
   • d.Set aside to marinate for at least 15 minutes.
2. 2

   Step 2

   • a.Fry the Prawns (5-7 minutes)
   • b.Heat 2 cups of oil in a deep pan or wok over medium-high heat until it reaches about 180°C (350°F).
   • c.Carefully add the marinated prawns one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
   • d.Fry for 2-3 minutes per batch, until they are golden brown and crispy.
   • e.Use a slotted spoon to remove the prawns and drain them on a wire rack or a plate lined with paper towels.
3. 3

   Step 3

   • a.Prepare the Sauce and Sauté Vegetables (5 minutes)
   • b.In a separate large wok or pan, heat 2 tbsp of oil on high heat.
   • c.Add the chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant.
   • d.Add the cubed onion and bell pepper. Stir-fry on high heat for 2-3 minutes until they are slightly tender but still crisp.
   • e.Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, vinegar, ketchup, sugar, and the remaining 0.25 tsp black pepper. Stir well to combine everything.
4. 4

   Step 4

   • a.Combine and Finish (3 minutes)
   • b.In a small bowl, whisk the remaining 1 tsp of cornflour with 2 tbsp of water to create a smooth slurry with no lumps.
   • c.Pour the slurry into the wok and cook for about a minute, stirring constantly, until the sauce thickens slightly and becomes glossy.
   • d.Immediately add the fried prawns to the wok. Toss everything together quickly but gently to coat the prawns evenly in the sauce.
   • e.Turn off the heat, garnish with chopped spring onion greens, and serve hot for the best crispy texture.

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