Spicy Chili Prawns with Bell Peppers: A Flavorful Chinese Stir-Fry
35 minutes
1304 reads
About Spicy Chili Prawns with Bell Peppers: A Flavorful Chinese Stir-Fry
Craving a vibrant, flavorful explosion? This Spicy Chili Prawns with Bell Peppers stir-fry is an absolute must-try. Imagine succulent prawns mingling with crisp bell peppers, aromatic ginger, garlic, and a fiery chili kick – pure culinary magic!This easy recipe brings restaurant-quality Chinese cuisine right to your kitchen. It's perfect for a quick weeknight dinner or a show-stopping meal for guests.Serve this delightful stir-fry with steamed rice, fried rice, or noodles for a truly complete and satisfying experience.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Prawns
- 250 gm Prawns deveined
Vegetables and Aromatics
- 1/4 cup Bell Peppers cubed, yellow
- 1/4 cup Bell Peppers cubed, green
- 1/4 cup Bell Peppers cubed, red
- 1 Onion cubed
- 1 inch Ginger julienned
- 1 Tbsp Garlic crushed
Sauce and Seasoning
- 6 Chillies adjust to your spice preference, fresh, red
- 2 Tbsp Tomato Puree for color, optional
- 1 Tbsp Wine Vinegar red
- 1 Tbsp Soy Sauce
- 1 pinch Msg optional
- 1 1/2 tsp Salt or to taste
- 1 tsp Corn Flour
- 2 Tbsp Sesame Oil or any other oil
Instructions
- Devein the prawns, rinse them thoroughly, and set aside. This ensures they cook evenly and removes any gritty texture.
- In a small bowl, combine the fresh red chilies, tomato puree, and red wine vinegar. Blend into a smooth paste. This paste will create the base of the flavorful sauce.
- Heat the sesame oil in a wok or large skillet over medium-high heat. Add the julienned ginger and crushed garlic. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- Add the prawns to the wok and sauté for 4-5 minutes, until they turn pink and opaque. This indicates they are cooked through.
- Add the chili paste, salt, MSG (if using), and soy sauce to the wok. Sauté for 2 minutes, allowing the flavors to meld.
- Add the cubed onions and bell peppers to the wok. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp. They should still retain some of their crunch.
- In a small bowl, whisk together the cornstarch and a tablespoon of water until smooth. This slurry will thicken the sauce and give it a glossy finish.
- Pour the cornstarch slurry into the wok and stir continuously for about 30 seconds, until the sauce thickens. Reduce the heat to low and simmer for another 30 seconds.
Recipe Notes
Good To Know
- For extra depth of flavor, briefly marinate the prawns in a mixture of soy sauce, a dash of sesame oil, and a pinch of white pepper for 10-15 minutes before cooking.
- If you enjoy more heat, try adding a teaspoon of Sichuan peppercorns while stir-frying the aromatics—their unique numbing spice pairs wonderfully with the tanginess of the sauce.
- To maintain the bell peppers’ vibrant color and crunch, add them toward the very end of cooking and stir-fry just until they are heated through but still crisp.
- For a gluten-free version, replace soy sauce with tamari and ensure your tomato puree is free from any wheat-based additives.
Expert Tips
- Don't overcrowd the pan when stir-frying the prawns. Cook them in batches to ensure they sear properly and develop a nice crust.
- For a smokier flavor, use a wok or large skillet over high heat. A quick, hot cooking process is key to a successful stir-fry.
- Garnish with chopped fresh cilantro and a squeeze of lime juice just before serving for an extra burst of freshness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan over medium heat or in the microwave, adding a splash of water or broth to prevent drying out.
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Recipe Nutrition
Calories: 317kcalCarbohydrates: 5gProtein: 1gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 8.7gMonounsaturated Fat: 17.4gSodium: 1140mgFiber: 1gSugar: 3g
Shobha Keshwani
Articles: 28
5 Comments
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Looks so yummy! Excited to make it.
Looks so good! Can’t wait to try it.
Looks so wonderful! Thanks for posting.
I’m loving this recipe already!
This looks so appetizing! Thank you.