December 15, 2009

Spicy Chilli Garlic Prawns

This dish is very similar to Chicken Chilly/Chicken Manchuri found on the menu of many Indo-Chinese restuarants in India. The heat from the chillies and garlic is balanced by the sweetness of the ketchup. You can also add some palm sugar if you want it to taste more sweet. Try using ingredients based on your taste preference -- we mostly eyeballed the ingredients.


10 uncooked tiger prawns
3 red chillies (we used Indian chillies)
6 large garlic cloves minced
1/2 inch ginger minced
1 tbsp peanut/sesame oil
4 tbsp scallions finely chopped
salt and fresh pepper from the mill
4 tbsp tomato ketchup
3 tbsp light soy sauce
2 tbsp peanut/sesame oil
2 tbsp rice wine vinegar
2 tbsp corn starch
5 tbsp water
fresh pepper from the mill.

Method: Season the prawns with salt and pepper. Keep aside for 15 mins. Take a bowl. Mix together the  sauce ingredients and keep aside.  Heat a wok/pan. Add 2 tbsp of oil. Add the garlic, ginger, red chillies and prawns. Saute on high heat for 4 mins. Add the sauce mixture, mix well. Saute on high for another 4 mins or till the prawns are slightly pink. Garnish with scallions. Enjoy with white rice/ fried rice or as an appetizer.


Courtesy: Life Loves the Curious

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