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PrintPRAWN RED CHILLY
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Prepare the batter with corn, refined flour, egg, salt and a little oil.
- Heat the oil for deep frying. Coat the prawns in batter and deep fry.
- Heat oil in wok, when hot add chopped garlic and saute.
- Then add in capsicum, diced onion and dry red chilly. Saute it on a high flame for about 2 - 3 minutes.
- Add in Szechwan sauce, red chilly paste and tomato ketchup followed by the fish stock with the mixture sugar, salt, white pepper, soya sauce, szechwan sauce.
- Toss the prawns and thicken the sauce with corn flour. It should be of coating consistency.
- Szechwan sauce can be thickened and served with batter fried prawns.
INGREDIENTS
- 6 King prawns, De-shelled and de-veined
- ½ teaspoon Dry red chilly, Chopped
- 1 tablespoon Garlic, Chopped
- 25 grams Onion, Chopped
- 1 tablespoon Chilly paste
- 25 grams Capsicum, Diced
- 3 tablespoon Spring onions, Diced
- 1 tablespoon Szechwan sauce
- 1 tablespoon Tomato ketchup
- ½ teaspoon Soya
- ½ teaspoon White pepper
- ½ teaspoon Sugar
- 1 tablespoon Corn flour mixed in water
- 45 ml Fish stock
- 100 ml Cooking oil
- Salt to taste
For Batter
- 3 tablespoon Refined flour
- 1 Egg
- 1 teaspoon Cooking oil
- 3 tablespoon Corn flour
- A pinch Salt
3 comments for “Prawn Red Chilly”
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