Restaurant-Style Chili Prawns: A Sweet, Spicy, and Irresistibly Crunchy Delight
35 minutes
1178 reads
About Restaurant-Style Chili Prawns: A Sweet, Spicy, and Irresistibly Crunchy Delight
Craving restaurant-quality chili prawns? This recipe delivers an explosion of sweet, spicy, and crunchy textures that will tantalize your taste buds. Imagine juicy prawns, deep-fried to golden perfection and coated in a rich, savory sauce.The secret lies in the vibrant marinade of lemon, pepper, and soy, followed by a quick dip in hot oil. Then comes the star: a fragrant sauce bursting with ginger, garlic, bell peppers, and a fiery chili kick.Tossed with crunchy peanuts and fresh spring onions, these chili prawns are perfect as an appetizer, starter, or a satisfying light meal. Get ready to impress your guests!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Prawn Marinade
- 500 gm Prawns
- 1 Tbsp Lemon Juice
- 1 tsp Pepper black
- 1 Tbsp Soy Sauce
- 1 1/2 tsp Salt or to taste
- 2 Tbsp Corn Flour
- 2 Tbsp All-Purpose Flour
For the Chili Sauce
- 1 Tbsp Ginger chopped
- 1 Tbsp Garlic chopped
- 1 Bell Peppers capsicum, cubed, medium
- 1 Onion cubed, medium
- 1 Spring Onion Whites chopped
- 1 Chili chopped, green
- 1/2 tsp Pepper black
- 1 Tbsp Soy Sauce
- 1 Tbsp Chili Sauce
- 2 Tbsp Tomato Ketchup
- 1 1/2 tsp Salt or to taste
- 2 Tbsp Corn Flour mixed with 2 tbsp water
For Garnish and Frying
- 2 Tbsp Spring Onion Greens chopped
- 2 Tbsp Peanuts crushed, roasted
- Oil for frying
Instructions
- In a mixing bowl, combine the prawns with all the marinade ingredients: lemon juice, black pepper, soy sauce, salt, cornstarch, and all-purpose flour. Mix well and set aside for 10-15 minutes to allow the prawns to marinate.
- Heat enough oil in a deep frying pan or wok for deep frying. Ensure the oil is hot enough before adding the prawns; this will ensure they cook quickly and stay crispy.
- Carefully add the marinated prawns to the hot oil in batches, ensuring not to overcrowd the pan. Deep fry for about 6-7 minutes, or until they turn golden brown and crispy.
- Remove the fried prawns with a slotted spoon and place them on a plate lined with absorbent paper towels to drain excess oil.
- In the same pan, using about 3 tablespoons of the oil used for frying the prawns, sauté the chopped ginger, garlic, bell pepper, spring onion whites, onion, and green chilies. Sauté for about 2 minutes until the vegetables are fragrant and slightly softened.
- Add the black pepper, soy sauce, chili sauce, and tomato ketchup to the pan. Stir well to combine.
- Add the cornstarch slurry (cornstarch mixed with water) to the sauce. This will help thicken the sauce and give it a glossy texture. Bring the sauce to a gentle boil, stirring continuously, until it thickens.
- Add the fried prawns to the sauce and season with salt. Sauté for about 2 minutes, allowing the prawns to be coated evenly with the delicious chili sauce.
- Stir in the chopped spring onion greens and crushed roasted peanuts. Give it a quick stir and remove from heat. The peanuts add a wonderful crunch, while the spring onions provide a fresh element.
Recipe Notes
Good To Know
- For extra crunch, double-coat the prawns in corn flour just before frying and briefly rest them on a wire rack to maintain crispiness.
- Intensify the tangy flavor by adding a splash of rice vinegar or a few drops of tamarind concentrate to the sauce.
- For a less oily version, air-fry or bake the prawns until golden brown before tossing them in the sauce.
- Garnish with thinly sliced spring onions and fresh coriander for added freshness and color. For a fusion twist, sprinkle with toasted sesame seeds before serving.
Expert Tips
- Ensure your prawns are properly deveined and patted dry before marinating for optimal flavor and texture.
- Don't overcrowd the pan when frying; work in batches to ensure even cooking and prevent steaming.
- For a richer sauce, consider adding a tablespoon of honey or maple syrup along with the tangy elements.
Storage Instructions
- Store leftover prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, taking care not to overcook.
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Recipe Nutrition
Calories: 231kcalCarbohydrates: 18gProtein: 2gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 2280mgFiber: 2gSugar: 3g
Akum Raj Jamir
Articles: 153
5 Comments
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This looks so tasty! Thank you.
Wow, this looks fantastic!
Such a lovely dish! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.
I’m thrilled to try this recipe!