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Juicy, batter-fried prawns tossed in a fiery, tangy Szechuan sauce. This popular Indo-Chinese gravy dish is packed with flavor from ginger, garlic, and Schezwan peppercorns, perfect with fried rice or noodles.
For 4 servings
Marinate and Coat the Prawns
Shallow Fry the Prawns
Sauté Aromatics and Vegetables
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Juicy, batter-fried prawns tossed in a fiery, tangy Szechuan sauce. This popular Indo-Chinese gravy dish is packed with flavor from ginger, garlic, and Schezwan peppercorns, perfect with fried rice or noodles.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 287.67 calories per serving with 27.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Szechuan Gravy
Combine and Serve
Replace prawns with 400g of boneless chicken cubes or 300g of paneer cubes. Adjust frying time accordingly.
Add other quick-cooking vegetables like broccoli florets, sliced mushrooms, or baby corn along with the onions and capsicum.
For a dry or semi-dry version, reduce the water to 0.5 cup and use only 2 tsp of cornflour for the slurry. Toss the fried prawns in the thick sauce to coat.
This recipe is naturally nut-free. However, always check the labels of store-bought sauces for hidden nut ingredients if you have an allergy.
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
This dish provides important minerals like selenium from prawns, which acts as a powerful antioxidant, and phosphorus, which is vital for strong bones and teeth.
The capsaicin in green chillies and the unique compounds in Szechuan peppercorns can provide a temporary boost to your metabolism and have anti-inflammatory properties.
A single serving of Szechuan Prawn Gravy contains approximately 320-350 calories. This is an estimate and can vary based on the specific ingredients used, especially the amount of oil absorbed during frying.
It's a moderately healthy dish. Prawns are a fantastic source of lean protein and minerals. However, the dish involves frying and uses sauces that can be high in sodium and sugar. To make it healthier, you can pan-sear or air-fry the prawns instead of shallow-frying.
Yes, this recipe is very versatile. You can easily substitute prawns with boneless chicken pieces (cut into 1-inch cubes) or paneer cubes. The cooking time for chicken will be slightly longer, and paneer should be fried until just golden to keep it soft.
If the gravy is too thin, mix an additional teaspoon of cornflour with two teaspoons of cold water to make a slurry, then stir it into the simmering gravy until it thickens. If it's too thick, simply stir in a few tablespoons of hot water until it reaches your desired consistency.
Yes, 'Szechuan' and 'Schezwan' are different English spellings for the same culinary style originating from the Sichuan province of China. In Indo-Chinese cuisine, they refer to the same fiery and pungent sauce.