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Crispy, juicy prawns deep-fried to perfection and tossed in a fiery mix of freshly cracked black pepper, garlic, and colorful bell peppers. A classic Indo-Chinese appetizer that's addictively delicious and ready in under 30 minutes.
Marinate the Prawns
Deep-Fry the Prawns
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Crispy, juicy prawns deep-fried to perfection and tossed in a fiery mix of freshly cracked black pepper, garlic, and colorful bell peppers. A classic Indo-Chinese appetizer that's addictively delicious and ready in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 312.75 calories per serving with 28.33g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Stir-Fry Base
Combine and Serve
Replace prawns with paneer cubes or firm tofu. Press the tofu well to remove excess water before coating and frying.
Use bite-sized pieces of boneless, skinless chicken breast or thigh. Adjust frying time accordingly to ensure the chicken is cooked through.
Instead of deep-frying, coat the prawns and spray them with a little oil, then air-fry at 200°C (400°F) for 8-10 minutes, flipping halfway, until golden and crispy.
Prawns are packed with high-quality protein, which is vital for building and repairing tissues, muscle development, and supporting overall body function.
This dish provides essential minerals like selenium, a powerful antioxidant found in prawns that helps protect cells from damage, and zinc, which is crucial for immune function.
The inclusion of bell peppers and onions adds a dose of Vitamin C, which supports the immune system, and other beneficial plant compounds and fiber.
A single serving of Salt and Pepper Prawns contains approximately 350-400 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the size of the prawns.
While prawns are a fantastic source of lean protein and minerals, this dish is deep-fried, which adds a significant amount of fat and calories. It's best enjoyed in moderation as a special treat rather than a daily meal.
Yes, for a healthier alternative, you can pan-fry the coated prawns in a few tablespoons of oil until golden on both sides, or use an air fryer. The texture will be slightly less crispy than the deep-fried version but still delicious.
Absolutely. Thaw the frozen prawns completely in the refrigerator or under cold running water. Most importantly, pat them thoroughly dry with paper towels before marinating to remove all excess moisture.
It's a perfect standalone appetizer. To make it a full meal, serve it alongside vegetable fried rice, hakka noodles, or a simple steamed jasmine rice.
Soggy prawns are usually caused by a few things: not drying the prawns enough, overcrowding the pan while frying (which lowers oil temperature), or not having the oil hot enough to begin with. Frying in batches and ensuring the oil is at 180°C (350°F) will help.