Chilli Prawn Fry Recipes

CHILLI PRAWNS

Steps:

• Devein and clean the prawns well. Rinse them under running water.
• Add sugar and salt to a bowl. Pour 1 cup of water. Stir well and add the prawns to this liquid.
• Set aside for 30 mins, meanwhile proceed with other preparation.
• Drain the water completely from the prawns and add corn flour, plain flour and pepper. Mix every thing well and set aside for 10 mins. This helps the excess moisture from the prawns to be released and make the flour moist.
• Heat oil in a pan and fry the prawns on a medium heat. Gently flipping to and fro. Since they are brined the cooking time reduces to half. So they just get done under 3 mins, though it depends on the size of the prawns. The prawns swril and take a C shape when are done. Do not overcook they will turn hard and rubbery.
• By then the flour coated over the prawns turn crisp. Set these aside to a absorbent tissue.
• Clear up the pan and add more oil. Saute garlic until fragrant. Add chilies, capsicum and onion cubes or spring onions. Sprinkle very little salt and sugar.
• Saute on a high flame just for one to 2 mins until the bell peppers are half cooked yet retain their crunch.
• Add chilli sauce, chilli paste, soya sauce, vinegar and pepper. You will also need to add 2 tbsps of water.
• Mix and allow the sauces to bubble. Taste this and add more spice or sauce if you like.
• Switch off the stove and add the prawns.
• Toss well and add spring onion greens if you have in hand.
• Serve chilli prawns immediately to enjoy the crust.

PATSY'S GARLIC & CHILLI PRAWNS

Steps:

• Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
• Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
• Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
• Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
• Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
• Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

SWEET CHILLI PRAWN STIR-FRY

Steps:

• Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.
• Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.

FLASH-FRIED PRAWNS WITH CHILLI, LEMON & PARSLEY

Steps:

• Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
• After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.

CHILLI PRAWN FRY

Steps:

• Deshell, devein, wash and drain prawns thoroughly.
• Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes.
• In a wok (or any round based utensil) on medium flame add oil and heat a little.
• Add mustard seeds and let it spatter.
• Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown.
• Add the marinated prawns and stir.
• Add the remaining chilli powder and salt, stir and place the lid on utensil.
• Reduce flame to the minimum and let it cook, approximately 15 minutes.
• Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content.
• Let it simmer for another 10 minutes.
• Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with rice or chappati.

HOT CHILLI PRAWNS

Steps:

• Heat a wok over high heat, and add the oil.
• Add in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened (but careful not to let it burn).
• Add the prawns and continue frying for about 4-5 minutes - until they turn pink.
• Stir in the tomato ketchup, soy sauce, sugar and the cornflour mixture and bring to a simmer and pour in the boiling water.
• Add in lime juice and give it all a good stir till the sauce has thickened.
• Garnish with spring onion and chopped coriander and serve straightaway.