Chilli Prawns

About Chilli Prawns

Ingredients

• Large prawns, shelled and deveined 6
• Red chilli sauce 2 tsps
• Red chilli powder ½ tsp
• Egg white 1
• Cornflour 4 tbsps
• Salt to taste
• Oil 2 tsps + to deep fry
• Garlic cloves, finely chopped 4
• Ginger, finely chopped 1 inch
• Spring onions, finely chopped 4
• Dry ginger powder (optional) ½ tsp
• Tomato sauce 5 tbsps
• Soy sauce 1 tbsp
• Vinegar 2 tsps

How to Make Chilli Prawns (Stepwise Photos)

Method

1. To make the batter take egg white, 2 tbsps cornflour and 1 tbsp water in a bowl and whisk till smooth.
2. Take the prawns on a plate and sprinkle salt on them.
3. Heat sufficient oil in a deep pan. Dip the prawns in batter, slide into hot oil and deep-fry till golden brown.
4. Drain on absorbent paper.
5. Heat 2 tsps oil in a non-stick wok, add garlic and ginger and saute on high heat for 1 minute.
6. Add half the spring onions and ginger powder, mix and reduce heat.
7. Add tomato sauce, chilli sauce, chilli powder, soy sauce and vinegar and mix well.
8. Add prawns and mix gently till they are well coated with the sauce.
9. Transfer into a serving plate, garnish with remaining spring onions and serve immediately.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps