Prawn Schezwan Dry
Juicy prawns tossed in a fiery Indo-Chinese Schezwan-style coating with garlic, ginger, onions, and peppers. This dry side dish is bold, savory, and perfect alongside fried rice or noodles.
For 4 servings
- prep · ~5 min
Marinate the prawns.
1.Pat the prawns dry and place them in a bowl.2.Add ginger-garlic paste, black pepper, 0.25 tsp salt, cornflour, and all-purpose flour.3.Mix well to coat the prawns evenly.TIPKeep the coating light so the prawns stay juicy and do not turn doughy. - rest · ~10 min
Rest the prawns for 10 minutes.
- fry · ~5 min
Shallow-fry the prawns.
1.Heat 2 tbsp oil in a wide pan over medium heat.2.Place the prawns in a single layer and cook for 1 to 2 minutes per side until just cooked.3.Remove the prawns to a plate.TIPDo not overcook the prawns or they will turn rubbery. - saute · ~5 min
Cook the Schezwan base.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add garlic, ginger, and dried red chili, then sauté until fragrant.3.Add onion and bell pepper, then toss on high heat for 2 to 3 minutes.4.Add red chili powder, soy sauce, vinegar, tomato ketchup, and the remaining 0.25 tsp salt.TIPKeep the heat high once the onion and bell pepper go in so they stay crisp. - assemble · ~2 min
Toss the prawns with the sauce.
Add the fried prawns and spring onion whites to the pan. Toss for 1 to 2 minutes until the prawns are well coated and the dish looks glossy and dry, not saucy.
- garnish
Finish with spring onion greens.
- serve
Serve hot.
Serve the prawn Schezwan dry right away as a side dish with fried rice, hakka noodles, or a simple stir-fried meal.
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 the cornflour layer clings lightly and fries crisp instead of steaming.
- 2Shallow-fry in a single layer; crowding the pan drops the heat and makes the coating soft.
- 3Pull the prawns out as soon as they curl into a loose C-shape; a tight O-shape means they are overcooked.
- 4Keep the onion and bell pepper on high heat just until lightly blistered so the dish stays dry and crunchy.
- 5Add the prawns back only at the end and toss briefly, or the coating will absorb sauce and turn soggy.
- 6For make-ahead prep, chop the aromatics and vegetables in advance, but fry and toss the prawns just before serving.
- 7Leftovers are best reheated in a hot pan for a minute or two, not microwaved, to keep the dry texture.
Adapt it for your goals.
Low-oil
Pan-sear the coated prawns with less oil in batches and use a nonstick pan; you still get good color with a lighter finish.
extra spicyExtra-spicy
Add more dried red chilies or a spoon of Schezwan chutney for a hotter, more restaurant-style kick.
air fryerAir-fryer
Air-fry the coated prawns until just cooked, then toss in the same Schezwan base for a less greasy version.
mixed seafoodMixed-seafood
Use a mix of prawns and squid for a seafood platter feel; keep the cooking brief so both stay tender.
Why this is on our healthy list.
Protein-Rich Seafood Dish
Prawns provide lean protein, making this dry side dish filling without relying on a heavy batter or rich gravy.
Aromatics With Added Depth
Garlic, ginger, and chilies bring strong flavor, so the dish tastes bold with a relatively short ingredient list.
Includes Crunchy Vegetables
Onion, bell pepper, and spring onion add texture and plant compounds while keeping the stir-fry vibrant and fresh.
Frequently asked questions
Cook them only 1 to 2 minutes per side and remove them once just opaque; they will cook a little more when tossed in the sauce.
