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Hot and Sweet Chilly Prawns

If there is one thing that my husband cannot live without,it’s probably prawns. Hehe, yeah prawns!! He loves it that much. But prawns are not very friendly with me though, it gives me allergy. Even then i make prawn dishes very often for him. 

Hot and Sweet Chilly Prawns

I mostly prepare prawns in the South Indian method, particularly kerala way because thats how Fadal likes it. But i was super bored with the same way of cooking. So i thought of making an Indo-Chinese version of it. 
  
So i came up with this hot and sweet chilly prawns. It was very quick and easy to make and it turned out great. The sweet, hot and sour taste was so tasty that it went very well with the succulent prawns. 

And this dish was a winner with Fadal too, but i knew it would be. Anything, be it chicken,beef or prawns   with hot and sweet sauce is hard to mess up…so much goodness in that combo. 

Try it and enjoy! 🙂

Hot and Sweet Chilly Prawns




Ingredients


  • Serves 3
  • 300 g prawns

For marination

  • 1 tsp soya sauce
  • 1/2 tsp red chilli powder
  • 1/2 tsp corn flour
  • Pepper to taste
  • Salt to taste

For sauce

  • 2 tbsp Ketchup
  • 1 tsp sriracha sauce/ chilli sauce
  • 1 tsp honey
  • 1 tsp Soya sauce
  • 1 tsp white vinegar
  • 1/2 tsp red chilli powder

Other ingredients

  • 1 large onion chopped
  • 2 tbsp garlic chopped
  • 1 tbsp ginger chopped
  • 4 tbsp vegetable oil
  • Spring onion green part/ coriander leaves
  • Salt to taste

Instructions


  1. Clean and devein the prawns.
  2. Marinate it with the ingredients listed under marination and shallow fry it till cooked. Keep aside.
  3. Meanwhile mix in the ingredients for the sauce in a small bowl and keep ready.
  4. In the same oil in which you fried the prawns, add in the onions, ginger and garlic. Sauté for 5-8 minutes on medium flame.
  5. Add in the sauce mix and sauté well for 10 minutes on medium flame. Add 3 tbsp water and cook for 5 minutes.
  6. Add in the salt.
  7. Throw in the fried prawns and mix well.
  8. Garnish with spring onion greens or coriander leaves.

Recipe From : Savory & Sweet Food

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