Description
Indo-Chinese style spicy Prawn Chilli.| Ingredients | |
|---|---|
| 30 nos | Prawns (small or salad size shrimp) |
| 1 no | Onion(red, large) |
| ½ tsp | Ginger (minced) |
| ½ tsp | Garlic (minced) |
| 1 tsp | Soy sauce (dark or 2 tsp light soy sauce) |
| ½ tsp | Corn flour (white) |
| 2 tsp | Red chilli sauce |
| 2 tsp | Green chilli sauce |
| 2 pinch | Ajinomoto |
| 1 tsp | Vinegar |
| ¼ tsp | Salt (or to taste) |
| 3 tsp | Oil |
| 4 stks | Spring/green onions (finely chopped) |
| 3 nos | Green chili (slit open) |
| 2 pinch | Food colour (red) |
Instructions
1.Wash, devein and cut the shrimps into small bite size pieces.
2. Take a bowl mix soy sauce, red chilli sauce, green chilli sauce, corn flour, vinegar, minced garlic and ginger, ajinomotto, 2 green chillies and salt. Add the shrimp to this and marinate for atleast 1/2 hour.
3. Chop the onions into big cubes, slit open the green chillies, chop the green onions and keep aside.
4. Take a kadai or wok, heat oil over high flame. Add the chopped onions, green chillies and fry till they start to brown.
5. Now add the marinated shrimp pieces along with any leftover marinated sauce. Add in the food color at this stage and keep frying till all the gravy evaporates and turn into a dry masala.
6. Check for salt, garnish with chopped spring/ green onions and serve.
Notes
Prawn / Shrimp ~~~~~~ Use 10 jumbo shrimps or 30 salad shrimps or 30 Indian small prawns
In this recipe, I have used large shrimps cut into small bite size pieces.
SAUCES ~~~~~~~ Chings products has been used for this recipe, which is usually availble in most Indian Stores.
21 Comments
Nice recipe. Will try it. 🙂
Mullai will u suggest making this dish the day before the party and reheating it next day. Will the shrimp end up getting rubbery ?
Shrimp has the tendency to turn rubbery if over cooked, so reheating for more time is not advisable. Fresh preparation would be good. Thanks.
Hi mullai, i tried this recipe and it was great. I love the indian small prawns but not a big fan of the big shrimp we get here. I am going to try your method of cutting them up here after.
Thank you!
Preethi
Dear Ms. Mullai ,
Ur receipes are very parctical n simple. We love the taste and the ease to make it. Chilli praws sounds exciting and tnkx for the same.rgds.
HI Mullai ,
Am planning to try this , it looks awesome . But, I have a doubt can I add a pinch of tumeric powder ? b’cos, my mom generally says add tumeric powder whenever you marinate sea food/meat .
Thanks,
Mrs Dhinesh
Mullai I tried your chicken fried rice and chilli prawns yesterday and both came out good. Thank you for posting these recipes.
Hi mullai i tried this today just now it came out very well.Iam going to prepare it for a party in my hubbys office tommorrow.I want to know how much sauce to use for a larger pack.I bought a big pack from costco.please help.If u give the quantity for all the ingriends it will be helpful.thanks in advance.
Hi Radhika, this recipe is for 30 salad shrimps (tiny ones), so depending on how many you have just multiply. Probably would end up 3 to 4 times. Thanks.
Which vinegar should b used?
Use plain white distilled vinegar.
Excellent recipe. Simple and superb. My husband liked it very much. Thanks.
Dear Mullai,
Yesterday tried this came out very well. Thank you for the recipe
Thanks for your feedbacks, I really appreciate this.
Hi mullai,
i tried this recipe 2 days back.it came very well.i was very very simple to prepare.
In this same method ,what can i make without shrimp?
thank u.
kavi.
Hi Kavi, try with baby corn.
Over frying Prawns
Doesnt frying the prawns along with the sauce till it evapourates, becomes over frying for shrimp? When cooked for such a long time, doesnt the shrimp gets too hard? It happens that way always!
Nithyak, you are adding around 6 tsp (approx) of sauces which would disappear in a couple of minutes, when you start cooking. Moreover you are adding corn flour to the thick sauces which would makes the gravy thick and also just enough to cook the prawns, keeping them soft in the inside and slightly crispy on the outside.
Wow! I tried it this evening and it came out very well. My husband liked it so much. I also added a pinch of crushed pepper for extra garam.
I had always had problem frying prawns, since every time it turns out very hard and rubbery, this time it was great. Thanks for the recipe 🙂
Dear Mullai,
Just tempting to have it. Soon will prepare and come back with fb
love
latha
Dear Latha,
Whenever I make this dish, mostly as an accompaniment for fried rice, it would disppear in minutes. Can't resist temptation, would gobble few pieces myself, while its still simmering over the stove. Would love to hear your feedback.