Szechuan Prawn Gravy
Juicy prawns tossed in a bold Indo-Chinese Szechuan-style gravy with garlic, ginger, chilies, onion, and bell pepper. It is spicy, savory, and glossy, perfect with fried rice or noodles for a restaurant-style meal at home.
For 4 servings
- prep · ~10 min
Clean and coat the prawns.
1.Pat the prawns dry well so the coating sticks.2.Mix prawns with egg white, 2 tbsp cornflour, all-purpose flour, black pepper, and 1 pinch salt.3.Toss until each prawn is lightly coated and set aside for 10 minutes.TIPDry prawns fry better and stay crisp at the edges instead of steaming in the pan. - fry · ~5 min
Shallow-fry the prawns.
1.Heat 2 tbsp oil in a wide pan over medium-high heat.2.Place the coated prawns in a single layer and cook until lightly golden, about 1 to 2 minutes per side.3.Remove the prawns to a plate as soon as they curl and turn opaque.TIPDo not overcook the prawns; they finish cooking again in the gravy. - mix · ~1 min
Make the cornflour slurry.
Stir the remaining 1 tbsp cornflour with 2 tbsp water from the measured water until smooth and lump-free. Keep it ready near the stove.
- saute · ~4 min
Cook the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in the same pan over medium heat.2.Add garlic, ginger, green chili, and dried red chili, then sauté for 30 to 40 seconds until fragrant.3.Add onion, bell pepper, and the white part of spring onion.4.Stir-fry for 2 to 3 minutes so the vegetables soften slightly but still keep some crunch.TIPKeep the heat fairly high here for that Indo-Chinese smoky finish. - simmer · ~3 min
Build the Szechuan-style gravy.
1.Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and the remaining salt.2.Stir for 20 seconds to coat the vegetables well.3.Pour in the water and bring it to a brisk simmer. - simmer · ~2 min
Thicken the gravy.
Stir the slurry once more, then pour it in slowly while stirring continuously. Simmer for 1 to 2 minutes until the gravy turns glossy and lightly thick.
TIPThe gravy should coat a spoon, not turn stiff; add a splash of water if it thickens too much. - assemble · ~1 min
Add the prawns and finish the dish.
Return the fried prawns to the pan and toss gently for 1 minute so they are coated in the gravy. Add the green part of the spring onion and mix once.
- serve
Serve hot.
Transfer to a serving bowl and serve right away with fried rice, hakka noodles, or steamed rice.
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, or the batter will slide off and turn pasty in the pan.
- 2Shallow-fry in a single layer; crowding the pan makes the prawns steam instead of getting lightly crisp edges.
- 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 slightly crunchy for the classic Indo-Chinese texture contrast in the gravy.
- 5Stir the cornflour slurry again right before adding, since it settles quickly and can thicken unevenly.
- 6Add the fried prawns only at the end and toss briefly, so the coating stays intact and the prawns remain juicy.
- 7Serve immediately after finishing; this gravy is best glossy and fresh before the prawns soften too much.
Adapt it for your goals.
Low-oil
Pan-sear the coated prawns with less oil or air-fry them, then finish in the same gravy for a lighter version.
extra spicyExtra-spicy
Add more green chili and extra Szechuan-style red chili sauce for a sharper, hotter Indo-Chinese kick.
dry styleDry-style
Reduce the water and use just enough slurry for a thick coating sauce if you want it more like a starter than a gravy dish.
chickenChicken
Swap prawns for boneless chicken strips and cook until just done for a similar Szechuan gravy with a different protein.
Why this is on our healthy list.
Good Source of Lean Protein
Prawns provide satisfying protein, making this gravy filling without relying only on heavy ingredients.
Includes Aromatic Antioxidants
Garlic, ginger, and chilies add bold flavor along with plant compounds commonly valued in savory cooking.
Vegetable Crunch and Color
Onion, bell pepper, and spring onion contribute texture, freshness, and a mix of beneficial plant nutrients.
Frequently asked questions
Yes, but thaw them fully and pat them very dry before coating, or they will release water and the crust will not hold well.
