These spicy Stir Fry Prawns With Garlic And Chilli can be made pretty fast and with very few ingredients. They are perfect choice for supper. And they taste so good that you will make the dish again and again.
You can replace prawns with paneer, mushroom, parboiled baby potatoes, or chicken, and they will all taste great.
I associate winters with various soups, and love to eat paneer kulcha with spinach and corn curry. Stir Fry prawns and stuffed grilled pomfret are the two seafood dishes hugely popular in my home.
Sear the prawns
First of all shell and de-vein the prawns. You may keep the tails intact if you desire. I get it done from the shop itself. Fry the prawns in hot oil to seal in all the juices. This searing of prawns helps to get a crunchy texture on the outside, and also adds depth to the flavor.
Sear the prawns till they turn golden
How to make flavorful sauce
When the prawns turn golden brown, and become crunchy, take them out from the pan. Now, in the same oil fry garlic and ginger julienne till they turn golden. I love to add dried red chillies in my stir fries. Their roasted aroma works wonder in any dish. When the chillies are fried, add prawns and a small amount of corn starch. This corn starch thickens the sauce, and also helps in binding the sauce to the prawns.
Add some soya sauce and chilli sauce to the prawns. Also, for blending the flavors add a dash of honey. In place of honey you can use brown sugar, or even white sugar if you don’t have both. Spring onions taste wonderful in Chinese cuisines. Since it is an Indo-Chinese version, I added some spring onions in the mix as well.
Stir fried prawns are ready. It hardly took fifteen minutes to prepare these delicious prawns. Decorate with spring onion greens and cilantro, and serve hot.
Enjoy stir fry prawns with garlic and chilli made in Indo-Chinese style
Other winter dishes that you may like are hot and spicy mirchi vada, or mild but delicious, cheesy baked stuffed mushrooms.
Recipe of Stir Fry Prawns With Garlic And Chilli
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- 400 gm prawns peeled and deveined
- 2 tablespoons cooking oil
- 6 cloves garlic finely chopped
- 1 inch ginger julienned
- 1 spring onion spring greens and bulb chopped seperately
- 1 teaspoon cornstarch
- 1/2 tablespoon soya sauce
- 1/2 tablespoon chilli sauce
- 1/2 tablespoon honey
- 2-3 sprigs fresh coriander leaves (cilantro) chopped
- salt to taste
- 2 whole dried red chillies break the chillies into halves
- Heat oil in a pan. Shallow fry the prawns on high heat. When the prawns turn golden, and crisp from the outside, take them out of the pan. It will take a minute or two.
- Add chopped garlic and ginger julienne to the same oil. Stir fry for a minute. Add dry red chillies and fry for another half minute. Then add prawns that you had fried earlier. Also add spring onion bulb roundels.
- Add corn starch to the prawns. Then add soya sauce and chilli sauce in the mix. Add salt to taste. Add honey and mix properly. Add spring onion greens, saving some for garnishing. Mix everything and switch off the gas. taste and adjust salt and honey if needed.
- Serve hot garnished with spring onion greens and chopped coriander leaves (cilantro).
- Do all the cooking on high or medium heat.
- You can replace honey with brown sugar or white sugar.
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