Chilli Prawns 🍤 | Chilli Shrimp | Indo - Chinese Appetizer | Easy and quick Chilli prawns recipe

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Sweet buttery prawns and crunchy bell peppers in a spicy sauce is an excellent appetizer or a perfect side for fried rice.



This recipe has 3 stages namely brining, marination and sauce. Usually prawns has tendency to cook faster and extra cooking time could really make it rubbery ( overcooked). In order to make that process simplified I am brining them before I cook so that it gets cooked in half time right in front of our eyes. And how to we do that?
Before I tell you how to do brining, it is also very important to devein the prawns. If you get fully cleaned ones from the local store then it is enough to just wash it. Otherwise, the vein that goes on top and bottom should be cleaned.
Once the prawns/ shrimps are well cleaned, add some salt and sugar in water and soak the prawns for 30 mins. This will help the shrimps to cook faster just in 3 mins. Another thing to be noted when making Indo Chinese or simply Chinese food is that the recipe should have crunchy vegetables. Now let's see the list of ingredients for this recipe.

RECIPE:
I have used 1 lb of shrimps in this recipe. Any type of shrimp is totally fine!
Ingredients:
  • For Brining:
    • 1 pound shrimp
    • 2 cups water
    • 3 Tbsp Sugar
    • 1 tsp Sea salt, any type of salt is fine but if you are using kosher salt add a little extra.
  • For Marination:
    • 1/2 tsp Pepper powder
    • 2 Tbsp Corn Starch
    • 2 Tbsp All purpose flour
  • Shallow frying & Sauce:
    • 1 1/2 Tbsp Sunflower oil, any neutral flavor oil is fine. This is for shallow frying the shrimps.
    • 1 1/2 Tbsp Sesame oil It gives a nice flavor
    • 1/2 cup Spring onion
    • 2 Tbsp Finely chopped garlic
    • 3 Tbsp Thai Chilli paste, if not Thai chilli paste soaked and blended dry red chillies can be used too.
    • 1 1/2 Tbsp Soy sauce
    • 2 tsp Kashmiri chilli powder
    • salt to taste ( only if needed)
    • 1 full Lime Juice or Vinegar
    • 1 1/2 Tbsp Sugar
    • 1 1/2 cup Assorted diced bell peppers
Method:

  1. Brine the shrimp with 2 cups of plain water and sugar - salt for 30 mins. Drain all the water completely after 30 mins and let's do the marination.
  2. For marination add pepper powder, corn starch and all purpose flour to the brined shrimps. No need to add water or salt. Mix it well and the moisture in the shrimps will help the flour to coat it fully. Rest for 20 mins.
  3. In non- sticking wok, add oil for shallow frying over high heat. Add in the marinated shrimps and cook the shrimps (med- high heat) until they completely curled up. This will take only 1 min 30 sec per side. Both side should take 3 mins for small sized shrimp and it is visible easily.
  4. Once the shrimp attains complete curl take it out otherwise it will be overcooked and turn rubbery. Keep it aside and make the chilli sauce.
  5. In the same pan, add sesame oil over high heat. Toss in spring onions and chopped garlic. Sauce for a min.
  6. Add in the chilli paste and soy sauce along with the Kashmiri chilli powder. Cook it for couple more mins or until the raw smell is gone.
  7. Now add the assorted bell peppers or any other vegetable of your choice. Make sure only few vegetables goes well with prawns.
  8. Cook for 2 mins on high.
  9. Add the shallow fried prawns in and toss it till the sauce coats the prawns.
  10. Chilli prawns or shrimp - is ready to serve!
For easy instruction check the video below:



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