Chilli Prawns – Indo Chinese Chilli Prawns (Dry) – How to make Dry Chilli Prawns

Chilli Prawns, an Indo Chinese starter just like chilli chicken… is one mouthwatering dish that usually gets ordered in restaurants…it comes in dry form or saucy gravy style….Today I am sharing the dry version which is usually an appetizer / starter or whatever when “hungry” 🙂  Is there anyone who doesn’t like Indo Chinese Starters???

Ingredients for the prawn mix

• Prawns – 20
• Maida – 2 tablespoons
• Cornflour – 2 tablespoon
• Gram flour – 1teaspoon
• Ginger garlic paste – 1/2 teaspoon
• Green Chilli – 2 (finely minced) or paste
• Red chilli powder – 1/2 teaspoon
• Turmeric powder – 1/4 teaspoon
• Soy Sauce – 1/2 teaspoon
• Salt – 1/2 teaspoon
• Water – few tablespoons

Ingredients for the Saute

• Red Onion – 1/2 cup (big chunks)
• Dry Red Chilli – 4
• Green Chilli – 3 (slit open)
• Colored Capsicum of choice – 1 cup (big pieces) green, yellow, orange, red
• Ginger – 2 tablespoons (finely minced)
• Garlic – 2 tablespoons (finely minced)
• Spring onion – 3 tablespoons (finely chopped)
• Dark Soy Sauce – 1 tablespoon
• Red Chilli Sauce – 1 tablespoon
• Sugar – a pinch
• Salt – 1/4 teaspoon
• Oil – 2 tablespoons (for saute)
• Oil – 1 cup (for deep frying)

Lets see how to make this Chilli Prawns…

1. Devein prawns and rinse in cold water to clean it. Keep it ready.
2. In a bowl,  mix all ingredients from the table -1 to make a thick paste.
3. Add the cleaned prawns to it and mix well. Le it sit for 5 minutes.
4. Meanwhile heat 1 cup of oil in a kadai/ pan.
5. When it reaches the right temperature, start frying those prawns dipped in the batter. Fry till golden brown on all sides. Remove and keep it ready.
6. In another pan, heat 2 tablespoons oil… flame should be medium high when proceeding from now on.
7. Saute dry red chilli, green chilli, onions, ginger garlic and capsicum along with salt and sugar…till it coats oil and cooks a bit which will happen quick in high flame.
8. Add in the deep fried prawns to it along with dark soy sauce, red chilli sauce and spring onions.
9. Fry over high flame for few seconds until the sauces coat the prawns. Switch off!

Notes

• Serves 3 to 4
• I have used Chings Dark Soy Sauce and Red Chilli Sauce.
• No tomato ketchup in this recipe… it make it too tangy, recipe here is a spicy version so skipped it. If you wish it to be sweet and tangy then include a teaspoon of ketchup.
• Just green capsicum is enough for this recipe the rest is to make it colorful.

Some Indo Chinese dishes to try from our page…

1. Chilli Fish
2. Idli Manchurian
3. Ginger Chicken
4. Chilli Gobi
5. Chicken Manchurian