Dry Chilli Prawns Recipe

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Dry Chilli Prawns Recipe
This is a recipe for Chilli Prawns made the Indian-Chinese way. I rarely cook with prawns partly because TH can’t share but mostly because the prawns we get in Singapore are farmed and not as tasty. That said, I do like an occasional dish with prawns, especially on the spicy side.
Votes: 5
Rating: 4.2
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Servings
Ingredients
Servings
Ingredients
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Instructions
To make the batter
  1. Mix together the corn flour, flour, some salt, garlic, black pepper and chilli powder (if using) with some water to make a thick batter
  2. Add the prawns to this and combine with your fingers until they are well-coated with the batter
Frying the prawns
  1. Heat oil for deep frying until smoking point and gently add a few prawns at a time
  2. Fry until light golden brown, drain, and set aside
  3. Repeat with the remaining prawns until all done
Putting everything together
  1. In a wide pan, heat 2 tbsp oil and add the onions, green chillies, capsicum, and red chillies torn into pieces
  2. Saute until onions are soft
  3. Then add ginger and garlic. Saute again for a minute or two
  4. On medium heat, saute until fragrant and the onions turn transparent and soft
  5. Add the soya sauce and chilli sauce (I used Sriracha)
  6. Mix well on high heat for a minute
  7. Now add the pepper powder and saute for 5 seconds
  8. Top up with the fried prawns and lower heat. Mix well and continue to let it cook and let the flavours mingle
  9. Meanwhile, mix 1 tsp cornflour with about 1/4 cup water and pour into the above mixture
  10. Mix well and turn the heat off. The gravy will thicken further upon cooling
  11. If you want more gravy, add more water to the cornflour mixture and don’t heat for too long
  12. Garnish with chopped spring onions if you’d like. Adding a small sprinkle of sugar at this stage is not a bad idea either, especially since we are adding a lot of spice to the chilli prawns

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