Spicy Chilli Prawns Recipe – Pepper & Soya Glazed Indian Style

Last Updated on 4 months by Neha Deshmukh

Spicy Chilli Prawns Recipe – Pepper & Soya Glazed Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful dish that packs a punch. And trust me, these Spicy Chilli Prawns are it. I first made these for a little get-together with friends, and they were gone in minutes! The perfect blend of fiery chillies, savoury soya, and that lovely crispy prawn… honestly, it’s addictive. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly fast – ready in under 40 minutes! It’s also super versatile. You can adjust the spice level to your liking, making it perfect for everyone from chilli novices to spice fanatics. Plus, the combination of flavours is just incredible – a little bit sweet, a little bit savoury, and a whole lot of spicy! It’s a real crowd-pleaser.

Ingredients

Here’s what you’ll need to make these amazing Spicy Chilli Prawns:

• 500g cleaned prawns
• 3 tbsp plain flour
• 3 tbsp cornflour
• 1 tbsp crushed pepper
• 1 egg white
• Salt to taste
• 1 medium onion
• 1 tbsp chopped ginger & garlic
• 1 small capsicum
• 0.5 cup chopped spring onion
• 1 tsp chilli powder
• 0.5 tbsp crushed pepper
• 1 tbsp soya sauce
• 1-2 tbsp tomato sauce
• Oil as needed

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Crushed Pepper: Don’t skimp on the crushed pepper! It really adds that lovely texture and heat. I prefer a coarser grind, but use what you like.
• Soya Sauce: I usually use a dark soya sauce for a richer colour and flavour, but regular light soya sauce works just fine too.
• Chilli Powder: Chilli powder varies so much depending on where you are in India! Kashmiri chilli powder will give you a vibrant colour and mild heat, while a spicier variety like Byadagi chilli powder will kick things up a notch. Adjust to your preference.
• Prawns: Fresh prawns are always best, but frozen prawns work well too – just make sure they’re fully thawed and patted dry before you start.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the marinade. In a bowl, combine the plain flour, cornflour, 1 tbsp crushed pepper, egg white, salt, and just enough water to form a thick paste. It should coat the back of a spoon nicely.
2. Now, coat those prawns in the paste, making sure they’re all nicely covered. Let them marinate for about 20 minutes. This helps them get nice and crispy when fried.
3. Heat up some oil in a wok or large frying pan. Fry the marinated prawns until they’re golden brown and cooked through. Don’t overcrowd the pan – work in batches if you need to. Set the fried prawns aside.
4. In the same oil (isn’t that handy?), sauté the chopped ginger and garlic until fragrant. Then, add the chopped onion and cook until softened.
5. Throw in the capsicum and spring onion, and sauté for another 5 minutes until they’re slightly tender-crisp.
6. Time for the flavour bomb! Add the chilli powder, 0.5 tbsp crushed pepper, soya sauce, and tomato sauce. Stir everything well to combine.
7. Finally, add the fried prawns to the mixture and cook until the sauce is thickened and coats the prawns beautifully. Garnish with extra spring onions and serve immediately!

Expert Tips

• Don’t overcook the prawns! They’ll become rubbery.
• For extra crispy prawns, double fry them. Fry them once, then fry them again for a shorter time just before adding them to the sauce.
• Taste as you go! Adjust the salt, chilli powder, and soya sauce to your liking.

Variations

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

• Spice Level:
  • Mild: Reduce the chilli powder to ½ tsp and omit the extra crushed pepper.
  • Medium: Stick to the recipe as is.
  • Hot: Add an extra tsp of chilli powder and a pinch of cayenne pepper. My friend, Priya, loves it super spicy!
• Festival Adaptations: These make a fantastic New Year’s Eve appetizer – everyone always raves about them.
• Gluten-Free Adaptation: Simply use a gluten-free flour blend instead of plain flour. Bob’s Red Mill 1-to-1 Baking Flour works great.

Serving Suggestions

These Spicy Chilli Prawns are delicious on their own as a snack, or you can serve them as part of a larger meal. They go perfectly with:

• Steamed rice
• Noodles
• Roti or naan bread
• A fresh 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. They won’t be quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

1. What type of prawns work best for this recipe – large, medium, or small?

Medium to large prawns are ideal. They hold their shape well during frying and have a nice, meaty texture.

2. Can I use pre-cooked prawns, and if so, how would that affect the cooking time?

You can, but you’ll need to reduce the cooking time significantly. Just add the pre-cooked prawns to the sauce in the last few minutes to warm them through.

3. What is the best way to adjust the spice level of this dish?

Start with less chilli powder and crushed pepper, and then add more to taste. Remember, you can always add more spice, but it’s hard to take it away!

4. Can this dish be made ahead of time?

You can marinate the prawns ahead of time, but it’s best to cook the dish just before serving for the best flavour and texture.

5. What is a good substitute for egg white in the marinade?

You can use a tablespoon of cornflour mixed with a little water as a substitute for the egg white. It won’t be exactly the same, but it will still help the coating adhere to the prawns.

6. What side dishes complement Spicy Chilli Prawns perfectly?

Steamed rice is a classic pairing, but noodles or a simple cucumber raita also work wonderfully.

Enjoy! Let me know in the comments if you try this recipe and what you think. Happy cooking!