Hong kong Chilly Prawn

This is a Chinese style prawn curry which can be served as a side dish to Khao Pad rice or any other fried rice.It is very simple and easy to cook and requires minimum ingredients most of which are available in our kitchen.You can substitute prawns with chicken  and seafood stock with chicken stock to make Hongkong Chilly chicken.I was serving this with rice so I made gravy.It can be made dry and served as an appetizer as well.You can serve this with  Khao pad rice


  1. Prawns (8 to 10)
  2. Red chili 1 (soaked and ground into a paste)
  3. Egg 1 
  4. Red chili (coarsely chopped) 4
  5. Seafood STOCK 1, 1/2 cup
  6. Sugar 1 tsp
  7. Vinegar 1 tbsp
  8. Garlic chopped 1 tbsp
  9. Ginger sliced 1 tbsp
  10. Salt to taste
  11. White pepper 1/2 tsp
  12. Chili sauce 2 tbsp
  13. Corn flour 4 tbsp
  14. OIL for deep frying



1. Mix 2 tbsp corn flour with salt, white pepper, red chilly paste and egg in a bowl.
2. Marinate Prawns in this mixture for 30 minutes.
3.Deep fry the prawns  till light golden.
4.Heat  oil in a wok and add chopped ginger and garlic, saute for a while.
5.Now add chopped red chilies, chili sauce,  seafood stock.
6.Bring it to a boil and then add sugar and vinegar.
7.Add the prawns and stir lightly .
8.Thicken the gravy with 1, 1/2 tbsp corn flour mixed in a little stock.
9.Serve garnished with spring onions.



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