Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of Vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns, soy sauce, red chilli sauce etc.Most dishes are served with gravy, dry, deep Fried & stir fried without gravy.Check my more Indo-Chinese recipe.
I am sharing my version of Chilli Prawns In its two-stage preparation, the first stage Prawn is marinated & deep fried & second stage, the deep fried prawn sautéed with chopped green onion, bell pepper &sauce.
Prawns(deveined) 500 gm/1 lb
Ginger Garlic Paste 2-3 Tsp
Vinegar 1 Tsp
Soy sauce 2 Tsp
Cornflour/cornstarch 4 tbsp
Salt to taste(marination & gravy)
white Pepper Powder 1/2 or to taste
Spring onions with greens chopped 2
Green Bell Pepper or any color (diced) 1
Red chilli sauce 1 Tbsp
Garlic chopped 2-3
Green Chilli 2-3
Soy sauce 1 Tbsp
Tomato sauce 1/2 tbsp
Salt to taste
Cornstarch 1tsp (Dissolve with water)
Oil for Deep Frying
Oil 1 tbsp for sauteeing
Properly Wash Prawns &Pat dry using a paper towel.Take a big bowl put prawns and add marinated ingredients mentioned above.keep aside for 30 min.Heat a pan adding oil deep fry marinated prawns and drain on a paper towel to remove excess oil.
Heat oil in another pan add garlic, chilli & saute.add white part of spring onion & bell peppers saute.now add sauce mixture & cornstarch dissolve with water and mix properly once it starts boils.add fried prawns.mix properly so that sauce it coats properly.turn off heat & garnish with reserve green spring onion and Serve hot !!
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