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Succulent prawns tossed in a fiery, garlicky sauce with crisp bell peppers and onions. This Indo-Chinese appetizer is a flavor explosion, perfect for parties or as a quick weeknight side dish.
For 4 servings
Marinate the Prawns (15 minutes)
Shallow-Fry the Prawns (5 minutes)
Sauté Aromatics & Vegetables (5 minutes)
Succulent prawns tossed in a fiery, garlicky sauce with crisp bell peppers and onions. This Indo-Chinese appetizer is a flavor explosion, perfect for parties or as a quick weeknight side dish.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 272.34 calories per serving with 27.51g of protein, it's a moderately challenging recipe perfect for appetizer or side or dinner.
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Create Sauce & Finish (5 minutes)
Replace the prawns with 250g of paneer cubes or 200g of mushrooms. Follow the same marination and frying process.
Add 1 tsp of Szechuan sauce or a pinch of red chili flakes along with the other sauces for an extra kick.
Instead of shallow-frying, lightly pan-sear or grill the marinated prawns with minimal oil before tossing them with the sauce and vegetables.
To make a gravy version, double the sauce ingredients and increase the cornflour slurry to 2 tsp cornflour mixed with 1/4 cup of water or vegetable broth.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle development, and overall body function.
The generous use of garlic and ginger not only provides incredible flavor but also offers immune-boosting benefits. Both ingredients are known for their anti-inflammatory and antimicrobial properties.
Prawns provide important minerals like selenium, a powerful antioxidant that helps protect cells from damage, and phosphorus, which is vital for strong bones and teeth.
A single serving of Dry Garlic Prawns (approximately 225g) contains around 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific sauces used.
This dish is a great source of lean protein from the prawns. However, it is shallow-fried and contains a significant amount of sodium from soy sauce. It can be enjoyed in moderation. For a healthier version, consider pan-searing the prawns instead of frying.
Yes, frozen prawns work perfectly. Ensure they are completely thawed before you begin. Most importantly, pat them thoroughly dry with paper towels to remove excess moisture, which helps them get crispy.
The key is to avoid overcooking. Prawns cook in just a few minutes. Fry them on high heat for only 1-2 minutes per side, just until they turn pink and opaque. They will cook a little more when tossed in the final sauce.
It's a fantastic appetizer on its own. As a main course, it pairs wonderfully with vegetable fried rice, hakka noodles, or simple steamed jasmine rice to balance the bold flavors.
This dish is best served immediately to enjoy the crispy texture of the prawns and vegetables. If made ahead, the coating on the prawns can become soft. You can, however, do the prep work (chopping vegetables, marinating prawns) in advance to save time.
This recipe goes great with these complete meals
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Juicy prawns tossed in a fiery, garlicky sauce with a hint of sweetness. This Indo-Chinese classic is a perfect appetizer that comes together in under 30 minutes, full of bold and addictive flavors.
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