Name: Chilli Prawns
SKU: 12422
Availability: InStock

Chilli Prawns

$20.00 Prices are inclusive of 9% GST

Chilli Prawns is a spicy and flavorful Indo-Chinese dish made with succulent prawns tossed in a tangy, garlic-chili sauce. Perfect as an appetizer or served with noodles and fried rice.

Description

Chilli Prawns is a delicious Indo-Chinese fusion dish known for its bold flavors and quick preparation. Juicy prawns are marinated, lightly coated, and fried until golden, then tossed in a vibrant, spicy sauce made from soy sauce, chili sauce, garlic, and onions. The dish has a perfect balance of heat, sweetness, and umami.

Chilli Prawns can be made as a dry version, served as a starter or party snack, or as a gravy version, ideal for pairing with fried rice or noodles. The addition of bell peppers, green chilies, and scallions enhances both taste and color, making it visually appealing and crave-worthy.

It’s a favorite in Indian-Chinese restaurants and a must-have on any Indo-Chinese spread. The dish is quick to cook, making it a go-to for seafood lovers looking for something spicy and satisfying.

300g prawns (peeled and deveined)
2 tablespoons cornflour
1 tablespoon all-purpose flour
1 egg white (optional, for coating)
Salt and pepper to taste
Oil for frying
1 tablespoon garlic (finely chopped)
1 tablespoon ginger (finely chopped)
2–3 green chilies (slit or chopped)
1 onion (cubed)
1/2 bell pepper (cubed)
2 tablespoons soy sauce
1 tablespoon red chili sauce
1 tablespoon tomato ketchup
1 teaspoon vinegar
1 teaspoon sugar (optional, to balance flavors)
Spring onions for garnish

Prawns are high in protein and low in fat—great for lean muscle building.
Rich in omega-3 fatty acids that promote heart and brain health.
Garlic and ginger have anti-inflammatory and immune-boosting properties.
Quick stir-fry cooking retains nutrients and reduces oil absorption.
Homemade version allows for control over spice, oil, and sodium content.

Chilli Prawns is a modern Indo-Chinese creation, popularized in Indian coastal regions and urban restaurants.
The dish merges Chinese stir-fry techniques with bold Indian spices and heat.
It gained popularity alongside dishes like Chilli Chicken and Gobi Manchurian in Indo-Chinese menus.
Often customized across regions—with South Indian versions including curry leaves or coconut oil.
Now a common dish in Indian households and fusion cuisine restaurants worldwide.