Prawn Chilli Recipe- Spicy Indo-Chinese Prawns with Capsicum

Last Updated on 2 months by Neha Deshmukh

Prawn Chilli Recipe: Spicy Indo-Chinese Prawns with Capsicum

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something about that sweet, spicy, and savory combination that’s totally addictive. Today, I’m sharing my go-to Prawn Chilli recipe – it’s a guaranteed crowd-pleaser and surprisingly easy to make at home. I first made this for a New Year’s Eve party, and it disappeared in minutes!

Why You’ll Love This Recipe

This Prawn Chilli isn’t just delicious; it’s also quick to whip up, perfect for weeknight dinners or when you’re having guests over. The prawns are coated in a light and crispy batter, then tossed in a flavourful chilli sauce with crunchy capsicum. It’s a delightful explosion of textures and tastes in every bite! Plus, it’s a fantastic way to enjoy the vibrant flavours of Indo-Chinese cuisine right in your kitchen.

Ingredients

Here’s what you’ll need to make this amazing Prawn Chilli:

• 250 grams prawns, shelled and cleaned
• 1 cup green capsicum or bell pepper, cut into small cubes
• 2-3 dry red chillies
• 1 tsp minced garlic
• 1 tsp grated ginger
• ½ cup onions, cut into small cubes
• 2 tsp soya sauce
• 1 tsp red or green chilli sauce
• 1-2 tsp black pepper powder
• 1 tsp corn flour or corn starch
• 1 tbsp corn flour
• 4-5 tbsp plain flour
• ½ tsp black pepper
• ½ tsp minced garlic
• ¼ tsp red chilli powder (optional)
• 4 cups oil, for frying
• 2 green chillies, slit

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Corn Flour is Key: We’re using corn flour (or corn starch) both for the batter and to thicken the sauce. This gives the prawns a lovely crispness and the sauce a beautiful glossy finish.
• Indo-Chinese Influence: This recipe is a classic example of Indo-Chinese cuisine – a delicious fusion of Indian and Chinese flavours developed by the Hakka Chinese community in India.
• Chilli Sauce & Powder: Feel free to adjust the amount of chilli sauce and powder to your liking. Some regions in India prefer a sweeter chilli sauce, while others like it fiery hot! I usually use a mix of both red and green chilli sauce for a more complex flavour.
• Prawn Size: Medium to large prawns work best, as they stay juicy and tender during frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the batter. In a bowl, mix together the 4-5 tbsp plain flour, 1 tbsp corn flour, ½ tsp black pepper, ½ tsp minced garlic, ¼ tsp red chilli powder (if using), and enough water to form a thick, smooth consistency.
2. Now, coat the prawns evenly in the batter. Make sure each prawn is nicely covered – this is what gives them that amazing crunch!
3. Heat about 4 cups of oil in a deep pan or wok over medium-high heat. Carefully drop the battered prawns into the hot oil and deep-fry until they turn golden brown and crispy. This usually takes about 3-4 minutes. Drain the fried prawns on paper towels and set aside.
4. In a separate pan, heat a couple of tablespoons of oil. Sauté the ½ cup chopped onions and 2 slit green chillies until the onions soften and become translucent.
5. Add 1 tsp minced garlic and 1 tsp grated ginger to the pan. Sauté for another 1-2 minutes until fragrant – you should really start to smell those lovely aromas!
6. Pour in the 2 tsp soya sauce, 1 tsp chilli sauce, and 1-2 tsp black pepper powder. Cook on high heat for about a minute, stirring constantly.
7. Add the fried prawns to the pan and gently stir to coat them evenly with the sauce.
8. Finally, mix 1 tsp corn flour with 2 tbsp water to create a slurry. Pour this slurry into the pan and stir continuously until the sauce thickens to your desired consistency.
9. Garnish with chopped spring onions (optional) and serve immediately!

Expert Tips

• Don’t Overcrowd the Pan: When frying the prawns, work in batches to avoid overcrowding the pan. This ensures they cook evenly and stay crispy.
• Hot Oil is Key: Make sure the oil is hot enough before adding the prawns. If the oil isn’t hot enough, the prawns will absorb too much oil and become soggy.
• Quick Stir-Fry: The stir-fry process happens quickly, so have all your ingredients prepped and ready to go before you start.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Prawn Chilli: Swap the prawns for plant-based prawns or firm tofu, cut into bite-sized pieces.
• Gluten-Free: Use a gluten-free flour blend for the batter instead of plain flour.
• Spice Level: Adjust the amount of red chilli powder and chilli sauce to control the spice level. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Appetizer: This is always a hit at parties and celebrations. I often make a larger batch for New Year’s Eve.

Serving Suggestions

Prawn Chilli is fantastic on its own as an appetizer, but it also pairs beautifully with:

• Fried Rice
• Hakka Noodles
• Steamed Rice
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Keep in mind that the prawns may lose some of their crispness upon reheating.

FAQs

1. What type of prawns work best for this recipe?

Medium to large prawns are ideal. They stay juicy and tender during frying.

2. Can I make the sauce ahead of time?

Yes, you can! The sauce can be prepared a day in advance and stored in the refrigerator. Just give it a good stir before adding the prawns.

3. How can I adjust the spice level of this dish?

Reduce or increase the amount of red chilli powder and chilli sauce. You can also add a pinch of cayenne pepper for extra heat.

4. What is the best way to prevent the prawns from becoming rubbery?

Don’t overcook the prawns! Fry them until they are just golden brown and opaque.

5. Can I bake or air fry the prawns instead of deep frying?

While deep frying gives the best results, you can try baking or air frying for a healthier option. Toss the battered prawns with a little oil and bake at 200°C (390°F) for 10-12 minutes, or air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through.

6. What side dishes complement Prawn Chilli perfectly?

Fried rice, Hakka noodles, and steamed rice are all excellent choices!

Enjoy making this delicious Prawn Chilli! Let me know in the comments how it turns out for you. Happy cooking!