Chilli Prawns Dry
Juicy prawns tossed in a spicy, tangy Indo-Chinese style chili sauce with crunchy bell peppers and onions. A bold, flavorful dry preparation that comes together in under 30 minutes — perfect as a starter or alongside fried rice.
For 4 servings
- prep · ~10 min
Marinate the prawns.
1.Pat the prawns completely dry with a kitchen towel.2.In a bowl, toss prawns with 1 tbsp soy sauce, black pepper, and salt.3.Add corn flour, all-purpose flour, and egg white. Mix well to coat each prawn evenly. - fry · ~5 min
Deep-fry the prawns until crispy.
1.Heat oil for deep frying in a kadhai or wok over medium-high heat.2.Once oil is hot, slide prawns in one by one. Do not overcrowd.3.Fry for 2–3 minutes until golden and crisp.4.Drain on paper towels and set aside.TIPTest the oil with a pinch of batter — it should sizzle and rise immediately. - saute · ~3 min
Start the stir-fry base.
1.Heat 2 tbsp oil in a large wok over high flame.2.Add chopped ginger, garlic, and slit green chilies. Stir-fry for 30 seconds.3.Add diced onions and sauté for 2 minutes until translucent but still crunchy.TIPKeep the flame high — Indo-Chinese cooking needs quick, hot stir-frying. - saute · ~2 min
Add bell peppers and sauces.
1.Toss in diced bell peppers and stir-fry for 1 minute.2.Add red chili sauce, 2 tsp soy sauce, vinegar, and tomato ketchup.3.Sprinkle in sugar and a pinch of salt. Stir everything to coat the vegetables. - mix · ~2 min
Toss in the fried prawns.
1.Add the crispy fried prawns to the wok.2.Stir-fry on high heat for 1–2 minutes, tossing continuously.3.Make sure each prawn is well coated with the sauce mixture. - garnish
Garnish with spring onions and serve hot.
Transfer to a serving plate. Sprinkle generously with chopped spring onions. Serve immediately as a starter or with fried rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat prawns bone-dry before marinating to ensure the batter adheres properly.
- 2Fry prawns in small batches so the oil temperature doesn't drop; this keeps the coating crisp.
- 3Use high heat throughout the stir-fry to get that signature smoky 'wok hei' flavour.
- 4Cut onions and bell peppers into similar-sized dice so they cook evenly and stay crunchy.
- 5Taste the sauce before adding the prawns and adjust salt or chili sauce to your heat preference.
- 6Serve immediately after tossing – soggy prawns lose the dry texture that makes this dish shine.
Adapt it for your goals.
Low-oil
Skip deep-frying and pan-fry the marinated prawns in 2–3 tbsp oil over medium-high heat until golden. This cuts down oil significantly while keeping them crisp.
high proteinHigh-protein
Replace half the all-purpose flour with chickpea flour (besan) for extra protein and a nuttier flavour that pairs well with the spicy sauce.
jainJain
Omit garlic and onion; use asafoetida (hing) in hot oil, plus extra ginger and green chili. Substitute onion with cubed zucchini or raw banana for crunch.
veganVegan
Substitute the egg white in the batter with 2 tbsp chickpea flour mixed with 3 tbsp water (a vegan binder). The coating will still turn crisp and golden.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which supports muscle repair and keeps you full longer.
Packed with Antioxidants
Bell peppers and green chilies provide vitamin C and carotenoids, which help fight oxidative stress and support immune health.
Good Source of Selenium
Prawns are naturally rich in selenium, a mineral that plays a key role in thyroid function and antioxidant defence.
Low in Carbohydrates
This dish is naturally low in carbs, making it a good choice for those watching their carbohydrate intake or following a low-carb lifestyle.
Frequently asked questions
Yes, but thaw them completely in the refrigerator, then pat very dry with paper towels to avoid excess moisture that can ruin the batter.
