Chilli Prawns Gravy
Juicy prawns simmered in a lightly spicy, tangy Indo-Chinese style gravy with onion, bell pepper, garlic, and green chili. It is bold, saucy, and perfect with fried rice or noodles as part of a full meal.
For 4 servings
- prep · ~5 min
Coat the prawns.
1.Pat the prawns dry well.2.Mix the prawns with corn flour, all-purpose flour, black pepper, and half of the salt.3.Toss until the prawns are lightly and evenly coated.TIPDry prawns sear better and keep the coating light instead of pasty. - fry · ~5 min
Shallow-fry the prawns.
1.Heat 2 tbsp oil in a wide pan over medium-high heat.2.Add the coated prawns in a single layer.3.Cook for 1 to 2 minutes per side until just pink and lightly crisp.4.Remove to a plate and keep aside.TIPDo not overcook the prawns or they will turn rubbery. - saute · ~4 min
Cook the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the same pan.2.Add garlic, ginger, and green chili, then sauté for 30 seconds.3.Add onion and bell pepper and cook on high heat until slightly softened but still crisp, 2 to 3 minutes. - simmer · ~3 min
Build the gravy.
1.Add soy sauce, vinegar, tomato ketchup, red chili sauce, and the remaining salt.2.Stir well for 30 seconds.3.Pour in the water and bring it to a gentle simmer. - mix · ~2 min
Thicken the sauce.
Stir the corn flour slurry once, then pour it in slowly while stirring. Cook for 1 to 2 minutes until the gravy turns glossy and lightly thickened.
- simmer · ~1 min
Finish the prawns in the gravy.
Add the fried prawns back to the pan and toss gently to coat. Simmer for 1 minute so the flavors come together without overcooking the prawns.
- garnish
Garnish with spring onion.
- serve
Serve hot.
Serve the chilli prawns gravy right away with fried rice, noodles, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before coating so they fry lightly crisp instead of steaming in the pan.
- 2Shallow-fry in a single layer; overcrowding drops the heat and makes the coating soft.
- 3Pull the prawns out as soon as they curl into a loose C shape and turn pink to avoid a rubbery texture.
- 4Keep the onion and bell pepper slightly crisp for the classic Indo-Chinese bite and color contrast.
- 5Stir the cornflour slurry again right before pouring, because it settles quickly at the bottom.
- 6Add the fried prawns back only at the end and simmer briefly so they stay juicy while soaking up the gravy.
- 7If making ahead, prepare the gravy base first and reheat it before adding the prawns for best texture.
Adapt it for your goals.
Extra-spicy
Add more slit green chilies or extra red chili sauce for a hotter, sharper gravy that pairs especially well with plain rice.
low oilLow-oil
Pan-sear the coated prawns with less oil in batches, then proceed as written for a lighter version with similar flavor.
dry styleDry-style
Use less water and slightly less slurry to make a thick, clingy sauce that works better as a starter than a main-course gravy.
chickenChicken
Swap prawns for boneless chicken strips; cook them through before returning to the sauce for a heartier variation.
Why this is on our healthy list.
Good Source of Protein
Prawns provide lean protein, making this gravy satisfying while still feeling lighter than many battered fried dishes.
Includes Aromatic Ingredients
Garlic, ginger, and green chili add bold flavor, so the dish tastes full-bodied without needing heavy cream or butter.
Vegetable Crunch
Onion, bell pepper, and spring onion add freshness, texture, and a small boost of plant nutrients to the rich sauce.
Frequently asked questions
Yes, but thaw them fully and pat them very dry before coating, or they will release water and soften the crust.
