Seafood

Hong kong Chili 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

 

Ingredients

  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

Preparations

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.

Print

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
Course Appetizer, Main Course
Cuisine Chinese, Hongkong, indochinese
Keyword Chinese food, delicious, dinner, Indrani's kitchen, seafood lovers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author indrani

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

  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.

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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