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Crispy, juicy fried prawns tossed in a fiery, garlicky Schezwan sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is bursting with bold flavors and comes together in under 40 minutes.
Marinate the Prawns & Prepare Batter
Fry the Prawns
Prepare the Schezwan Sauce Base
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Crispy, juicy fried prawns tossed in a fiery, garlicky Schezwan sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is bursting with bold flavors and comes together in under 40 minutes.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 406.72 calories per serving with 27.73g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Combine and Finish
Serve Immediately
Replace prawns with 400g of paneer cubes or cauliflower florets. Follow the same batter and frying process.
Use 500g of boneless, bite-sized chicken pieces instead of prawns. Ensure the chicken is cooked through during the frying stage.
To make a gravy, mix 1 tablespoon of cornflour with 1/2 cup of water to create a slurry. Add this to the sauce in Step 4 and cook until it thickens before adding the prawns.
Instead of deep-frying, coat the prawns in the batter and air-fry at 200°C (400°F) for 8-10 minutes, flipping halfway, until golden and cooked through.
Prawns are rich in high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Prawns provide important minerals like selenium, an antioxidant that helps protect cells from damage, and iodine, which is crucial for thyroid function.
The garlic, ginger, and bell peppers used in the sauce are good sources of antioxidants, which help combat oxidative stress and inflammation in the body.
A single serving of Schezwan Prawns (approximately 1 cup or 275g) contains around 450-550 calories, primarily due to the deep-frying process. The exact number can vary based on the amount of oil absorbed.
Schezwan Prawns can be part of a balanced diet when eaten in moderation. Prawns are an excellent source of lean protein. However, the dish is high in sodium and fat because it's deep-fried and uses processed sauces. For a healthier version, consider air-frying or pan-searing the prawns.
Yes, you can use frozen prawns. Make sure to thaw them completely in the refrigerator or under cold running water. Pat them thoroughly dry with paper towels before marinating to ensure a crispy result.
To reduce the heat, use less Schezwan sauce (start with 2-3 tablespoons) and omit the green chilies. You can add a little tomato ketchup to balance the flavors if you reduce the Schezwan sauce.
This dish is versatile. It works great as a standalone appetizer or can be served as a main course with vegetable fried rice, hakka noodles, or simple steamed jasmine rice.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The prawns will lose their crispiness. Reheat in a pan over medium heat or in an air fryer for a few minutes to try and regain some of the texture.