This is a recipe for Chilli Prawns made the Indian-Chinese way. I rarely cook with prawns partly because TH can’t share but mostly because the prawns we get in Singapore are farmed and not as tasty. That said, I do like an occasional dish with prawns, especially on the spicy side.
Making any Indo-Chinese dish requires preparation in advance and chilli prawns is
no different. I batter-fried the prawns first and then made the rest of
the dish but in retrospect, pan frying them would have worked just as
well, maybe better. I’ll surely try that next time but if you want to
experiment that way, check notes and let me know how it turned out,
won’t you?
Preparation Time :
10 mins
Cooking Time : 15 to 20 mins
Serves : 3 to 4
Oil - 1 tsp
Ginger - 1 tsp finely chopped
Garlic - 1 tsp finely chopped
Dry Red Chillies - 2 broken into small pieces
Spring Onion - 3 white part
Bell Peppers / Capsicum - 1/2 chopped into small pieces
Soy Sauce - 1 tsp
Red Chilli Sauce - 2 tblspn
Green Chilli Sauce - 1 tblspn
Vinegar - 1 tsp
Salt to taste
Sugar - 1/2 tsp
Pepper Powder - 1 tsp
Spring Onion - 2 green part chopped finely
Cornflour / Cornstarch - 1 tsp dissolved in 1 tblspn of water
For Marinating Prawns:
Prawns - 20 medium size
Soy Sauce - 1 tsp
Salt to taste
Pepper to taste
Cornflour / Cornstarch - 4 tblspn
Water a little if needed
Oil for deep frying
Method:
Heat 1 tsp of oil in a frying pan, add in ginger, garlic and dry red chillies. Saute for a min.
Add in white part of spring onion and saute for a min.
Add in capsicum and saute for a min.
Now add in soya sauce, red chilli sauce, green chilli sauce, vinegar, salt, sugar and pepper. Boil it for 1 to 2 mins.
Add in fried prawns and toss well in the sauce.
Mix cornflour with some water and mix well.Pour this into the sauce and toss well.
Now serve this yammy chilly prwan.
