Hunan Chilly Prawns

Ingredients for making the crispy chilly Prawns

  • 1 kg prawns, peeled and de veined
  • 1 tablespoon ginger
  • 1 tablespoon garlic
  • 1 tablespoon green onions
  • 1 green chilli
  • 3 cups (750ml) chicken stock
  • 1 cup (250ml) soy sauce
  • 2 teaspoon sesame oil
  • 1tbsp chilly paste
  • 1tsp vinegar
  • 30 gms red, yellow, green pepper
  • 2-3 teaspoons cornflour, dissolved in 2 teaspoons water
  • 1 cup peanut oil
  • 1/2 cup (60g) flour
  • 1 green capsicum, chopped
  • 1 red capsicum, chopped
  • 1 medium onion, chopped
  • 1-2 tablespoon white wine

Methods of making the crispy chilly Prawns

  1. Grind ginger, garlic, green onions and green chilies to a paste in a mortar and pestle. Set aside.
  2. In a saucepan over a medium heat, reduce the chicken stock and soy sauce to 2 cups – this will take 10- 15 minutes.
  3. When that’s done, season with white pepper and add sesame oil. Thicken with cornflour that has been dissolved in the water.
  4. Lightly coat the prawns in flour – shake them in a bag with the 1/2 cup flour. Heat the peanut oil until it’s very hot, then add the prawns.
  5. Cook the prawns 2-3 minutes in the hot oil and add the capsicums and onion, cook for another minute. Don’t over-cook.
  6. Drain the oil from the prawns and vegetables, then return them to the wok. Add the garlic-ginger paste and cook until lightly browned. Finish with a splash or two of white wine if desired – stir it through, then serve with rice or hakka noodles.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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