Chilli Prawns Gravy

Name: Chilli Prawns Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g prawns (medium, cleaned and deveined); 2 tbsp corn flour (for coating); 1 tbsp all-purpose flour (for coating); 1 pinch black pepper; 0.5 tsp salt; 3 tbsp oil; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit); 1 pcs onion (medium, cubed); 1 pcs bell pepper (medium, cubed); 2 tsp soy sauce; 1 tsp vinegar; 1 tbsp tomato ketchup; 1 tbsp red chili sauce; 1 cup water; 2 tbsp spring onion (chopped)

RATING

4.5/5(98)

TASTE SCORE

9/10

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.

PREP

15m

COOK

20m

SERVES

1 KATORI

238 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before coating so they fry lightly crisp instead of steaming in the pan.
2
Shallow-fry in a single layer; overcrowding drops the heat and makes the coating soft.
3
Pull the prawns out as soon as they curl into a loose C shape and turn pink to avoid a rubbery texture.
4
Keep the onion and bell pepper slightly crisp for the classic Indo-Chinese bite and color contrast.
5
Stir the cornflour slurry again right before pouring, because it settles quickly at the bottom.
6
Add the fried prawns back only at the end and simmer briefly so they stay juicy while soaking up the gravy.
7
If making ahead, prepare the gravy base first and reheat it before adding the prawns for best texture.