Hongkong chili prawns
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.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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Ingredients
Ingredients
- Prawns 8 to 10
- Red chili 1 soaked and ground into a paste
- Egg 1
- Red chili coarsely chopped 4
- Seafood stock 1 1/2 cup
- Sugar 1 tsp
- Vinegar 1 tbsp
- Garlic chopped 1 tbsp
- Ginger sliced 1 tbsp
- Salt to taste
- White pepper 1/2 tsp
- Chili sauce 2 tbsp
- Corn flour 4 tbsp
- Oil for deep frying
Instructions
Preparations
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Mix 2 tbsp corn flour with salt, white pepper, red chilly paste and egg in a bowl.
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Marinate Prawns in this mixture for 30 minutes.
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Deep fry the prawns till light golden.
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Heat oil in a wok and add chopped ginger and garlic, saute for a while.
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Now add chopped red chilies, chili sauce, seafood stock.
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Bring it to a boil and then add sugar and vinegar.
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Add the prawns and stir lightly .
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Thicken the gravy with 1, 1/2 tbsp corn flour mixed in a little stock.
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Serve garnished with spring onions.
