I have a very long list of recipe requests from readers, but haven’t been able to share most of them due to time constraints. Hopefully I will be able to share at least some of them from now on. This chilli prawns recipe is roughly adapted from the chilli chicken recipe on the blog except I haven’t deep fried the prawns here. This recipe also involves brining the prawns to give a soft tender texture and prevents them from turning rubbery or hard if cooked right. However you can also skip that here if you follow any other method of tenderizing them. Make sure you cook only until they get a C shape, do not overcook them. If you brine the prawns, it is good not to batter fry them as they will not turn crispy or crunchy even if you deep fry them. Brined prawns are good for soup or curry recipes not for deep fry as they may turn very soft and soggy. I have followed the method of sprinkling flour over the brined prawns so that the excess moisture in them will be absorbed by the flour. Though they do not turn out to be crusty like pakora, the flour coating turns out to be crusty and tastes delicious after it is being added to the chilli sauce. I do not make Indo chinese gravy recipes often as they need lot of sauces, corn flour etc which are not healthy. However I have added in the notes on how to make gravy version of this chilli prawns. For health reasons, do use only organic plain flour, soya sauce and good quality corn flour. Refrain from using sauces that have unhealthy additives. For more Indo chinese recipes, you may like to checkChilli chickenChilli paneerChilli potatoChilli mushroom
Chilli prawns recipe
