This dish is a treat for lovers of spicy Oriental food. You can serve it with steamed rice / fried rice / noodles.
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Yield / Serves
Prawns ... 250 gms
Bell peppers/capsicums ... red, yellow and green (1/4 cup of each, cut into cubes)
Onion ..... 1 small ( cut into cubes)
Ginger .... 1 inch piece (jullienned)
Garlic ..... 1 tbsp (crushed)
Red chillies (fresh)... 6 (you can increse or decrease the number as per your taste)
Tomato puree ......... 2 tbsps. (optional, I just add for the rich red colour)
Red wine vinegar ..... 1 tbs
Soy sauce ............... 1 tbsp.
Ajinomotto ............ 2-3 pinches (optional, as some people are allergic to it))
Salt .................... to taste
Corn starch(corn flour) ...... 1/2 tsp.
Oil ..... sesame or any other (2-3 tbsps)
. De-vein the prawns, wash them well and set aside. Grind the red chilies with tomato puree and vinegar into a paste.
In a wok, heat the oil and saute the julienned ginger and the crushed garlic.
Add the prawns and saute them until they change the colour to pink.(about 4-5 minutes)
Now add the chilli paste, salt, ajinomotto and soy sauce. Saute for 2 minutes.
Now tip in the cubed onions and bell peppers.
Stir fry until the veggies are just crunchy but not over cooked.
Mix the corn starch in water and stir into the prawns. Simmer for half a minute.
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