Schezwan Prawns
Juicy prawns tossed in a fiery, garlicky Schezwan sauce that brings the heat with dried red chilies and bold Sichuan-inspired flavors. This Indo-Chinese classic comes together in under 30 minutes, making it perfect for a quick weeknight dinner or a party appetizer that'll have everyone reaching for more.
For 4 servings
- prep · ~15 min
Soak the dried red chilies.
Soak the dried red chilies in warm water for 15 minutes until softened. Drain, deseed if you prefer less heat, then grind to a coarse paste with 1 tablespoon of water. Set aside.
TIPWear gloves when deseeding chilies or wash hands immediately after — the oils can burn your eyes. - prep · ~2 min
Marinate the prawns.
Pat the prawns completely dry with paper towels. In a bowl, toss them with corn flour, a pinch of black pepper, and a pinch of salt until evenly coated.
TIPDry prawns give you a better sear. Any moisture will make them steam instead of fry. - fry · ~3 min
Sear the prawns.
1.Heat 2 tablespoons of oil in a wok over high heat until shimmering.2.Add prawns in a single layer and sear for 1 minute per side until pink and lightly crisp.3.Remove prawns with a slotted spoon and set aside on a plate.TIPDon't crowd the pan — cook in two batches if needed. Overcrowding drops the heat and makes prawns rubbery. - saute · ~4 min
Build the Schezwan base.
1.In the same wok, add the remaining 1 tablespoon oil.2.Add chopped garlic, ginger, and the white parts of spring onions. Sauté on high heat for 30 seconds until fragrant.3.Add the red chili paste and stir-fry for 1 minute until the oil starts to separate.4.Add diced onion and bell pepper. Toss on high heat for 2 minutes — keep them crunchy.TIPKeep the heat high and keep things moving. This smoky, charred aroma — wok hei — is the soul of Indo-Chinese cooking. - saute · ~1 min
Add the sauces and toss.
1.Add soy sauce, tomato ketchup, vinegar, sugar, and salt.2.Add the slit green chilies and 2 tablespoons water.3.Stir-fry on high heat for 1 minute until the sauce bubbles and thickens slightly.TIPTaste the sauce now — Schezwan should be fiery, tangy, and slightly sweet. Adjust with a pinch more sugar or vinegar if needed. - saute · ~2 min
Return the prawns and coat well.
Add the seared prawns back to the wok. Toss vigorously on high heat for 1 to 2 minutes until every prawn is glazed with the sauce and heated through.
TIPDon't overcook — the prawns are already cooked from the sear. You're just coating them in the sauce. - garnish
Finish with spring onion greens and serve hot.
Turn off the heat. Sprinkle the chopped spring onion greens over the top, give one final toss, and transfer to a serving bowl. Serve immediately.
TIPServe within minutes — Schezwan Prawns lose their magic as they sit. Pair with fried rice or noodles for a complete Indo-Chinese 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 bone-dry before marinating to ensure a crispy sear, not a steamed texture.
- 2Use a well-seasoned wok or cast-iron pan over highest heat to achieve wok hei (smoky char).
- 3Cook the prawns in a single layer; overcrowding drops the temperature and makes them rubbery.
- 4Deseed only half the soaked red chilies to balance heat with deep chili flavor.
- 5Stir-fry the chili paste until oil separates — this deepens the flavor and removes raw heat.
- 6Taste the sauce before adding prawns; adjust sweetness (sugar) or tang (vinegar) to your liking.
- 7Return prawns to the wok only for the final toss — they already cooked, just need glazing.
Adapt it for your goals.
Darker-sweeter
Replace tomato ketchup with 1 tablespoon of tomato paste and add 1 tablespoon of hoisin sauce for a deeper, richer flavor with subtle sweetness.
nutty crunchNutty-crunch
Sprinkle 2 tablespoons of toasted sesame seeds and a handful of crushed peanuts over the finished dish for added texture and nuttiness.
paneer versionPaneer-version
Substitute prawns with 250g paneer cut into cubes, pan-fried until golden. Perfect for vegetarians who crave the same fiery sauce.
less oilLess-oil
Reduce oil to 1 tablespoon total by stir-frying the chili paste and aromatics with a splash of water or vegetable broth, then tossing the sauce with pre-cooked prawns.
Why this is on our healthy list.
Lean Protein Source
Prawns are low in fat and high in high-quality protein, supporting muscle maintenance and satiety.
Rich in Selenium
Prawns provide selenium, an antioxidant mineral that supports immune function and thyroid health.
Low in Carbs
With only a touch of cornflour and sugar, this dish is naturally low in carbohydrates, great for low-carb or diabetic-friendly meals.
Antioxidant Boost from Chilies
Dried red chilies and green chilies contain capsaicin and vitamin C, which may boost metabolism and provide anti-inflammatory benefits.
Frequently asked questions
Yes, but thaw them completely in the refrigerator, then pat extremely dry with paper towels to avoid excess moisture that prevents a good sear.
