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Crispy fried prawns tossed in a fiery, tangy Schezwan sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is bursting with bold flavors and comes together in under 30 minutes.
Marinate the Prawns (15 minutes)
Coat and Fry the Prawns (8-10 minutes)
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Crispy fried prawns tossed in a fiery, tangy Schezwan sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is bursting with bold flavors and comes together in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 336.48 calories per serving with 28.72g of protein, it's a moderately challenging recipe perfect for appetizer or side or lunch or dinner.
Prepare the Schezwan Sauce Base (5 minutes)
Toss and Serve (2 minutes)
This recipe works wonderfully with boneless chicken cubes, fish fillets, or paneer. Adjust frying times accordingly.
Replace prawns with cauliflower florets (gobi), mushrooms, or baby corn for a delicious vegetarian alternative.
To make a gravy version, dissolve 1 tbsp of cornflour in 1/2 cup of water or vegetable stock and add it to the sauce in step 3. Simmer until it thickens before adding the prawns.
Feel free to add other stir-fry friendly vegetables like broccoli florets, sliced carrots, or baby corn along with the onions and capsicum.
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The dish contains garlic, ginger, and bell peppers, which are rich in antioxidants. These compounds help protect the body against damage from harmful free radicals.
The capsaicin in green chillies and compounds in the Schezwan sauce can provide a temporary boost to your metabolism, aiding in calorie burning.
One serving of Prawn Schezwan Dry contains approximately 320-350 calories, depending on the amount of oil absorbed during frying and the specific brands of sauces used.
Prawn Schezwan Dry is a restaurant-style appetizer that is high in flavor but also in sodium and fat due to the frying process and sauces. While prawns are a good source of lean protein, the dish is best enjoyed in moderation as part of a balanced diet.
Yes, you can make it without an egg. To create the batter, mix the flours with a few tablespoons of cold water or club soda to form a thick paste to coat the prawns.
The key to crispy prawns is patting them completely dry before marinating and frying them in hot oil in small batches. For an even crispier result, you can double-fry them: fry once until lightly golden, rest for a few minutes, then fry again for a minute just before tossing in the sauce.
Yes, for a healthier version, you can air-fry the coated prawns at 200°C (400°F) for 8-10 minutes, flipping halfway through. They won't be as crispy as deep-fried ones but will be a much lighter alternative.