chilli prawn recipe | tasty chilli prawns without chilli sauces

Restaurant style chilli prawns recipe – in terms of taste but not by preparation. Chilli prawns are usually made with chilli sauces, soya sauce & vinegar in restaurants. My chilli prawn recipe is a healthy version of it, without using any store-bought, preserved sauces.

Devoid of sauces, it just lacks the glossy look, but classy taste is assured !! A must try recipe for parties and potlucks. These chilli prawns will sure be a crowd-pleaser.. Even kids will love it, I bet !!

chilli prawn recipe – Stepwise pics follow the below printable description:

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chilli prawn recipe | tasty chilli prawns without chilli sauces

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Serves: 2

Ingredients

Base ingredient:

• Prawns - ½ kg

To grind:

• Aniseed/Sombu - 1 tsp

To marinate:

• Ginger-garlic paste - 1 tsp
• Crushed aniseed/sombu - ½ tsp
• Chilli powder - 1 tbsp
• Coriander powder - 1 tsp
• Corn flour - 1 tbsp
• Rice flour - 1 tsp
• Turmeric powder - ¼ tsp
• Salt - ½ tsp or as required
• Pepper powder - ¼ tsp
• Water - 1 tbsp or as required

To deep-fry

• Oil - 1 cup

To saute:

• Big onion - ½
• Garlic cloves - 2
• Green chillies - 2
• Curry leaves - few
• Salt - ¼ tsp or as required

Instructions

1. If the prawn have skin on it, just pull the skin apart from the middle and throw away the skin.
2. If the prawns are not deveined, the veins have to be removed. You could see them prominently(a dark line) as shown below. Just cut (not deep) parallel to the vein. Gently remove the vein fully or just show it under tap water so that vein is washed away from the prawn. Repeat this for each prawn.
3. Discard the skin and veins. Wash the prawns twice or thrice and at last, soak it in turmeric powder mixed water for 5 mins. Give a last rinse and the prawns are now ready to get cooked.
4. Take the washed prawns in a mixing bowl. Take a tsp of aniseed/sombu and crush it coarsely in a mixer or mortar & pestle.(We are going to use only ½ tsp, but that can't be ground in mixer, so I have used more just to grind)
5. To the prawns, add 1 tsp ginger-garlic paste, ½ tsp crushed aniseed/sombu, 1 tbsp chilli powder, 1 tsp coriander powder.
6. Also add 1 tbsp corn flour, 1 tsp rice flour, ¼ tsp turmeric powder, ½ tsp salt, ¼ tsp pepper powder.
7. Mix well by sprinkling lil water.
8. Leave it marinated for 10 - 20 mins. Then, deep fry in medium heat until prawn takes a curved shape and the coasted masala is cooked brown(not so dark). Do not over-cook as prawn might turn hard.
9. Fry in batches and drain excess oil in a tissue paper. Chop half of a big onion and 2 garlic cloves. Slit 2 green chillies. Wash few curry leaves and keep ready.
10. Take curry leaves, slit green chillies, chopped onions, garlic and a lil salt in a dry pan. Take 1 or 2 tbsp of prawn-fried oil and pour it into the pan. Now heat the pan.
11. Saute in medium flame until onions slightly start to change color.
12. Pop in fried prawns and mix well for a minute. Switch off and transfer to a bowl.

Notes

1.Do not over-cook prawn while deep frying as it might turn hard.
2.After adding prawns to the pan, just saute for a minute or so until it blends well with onion-chilli base. Do not saute for a long time as prawns might turn rubbery.
3.Once done, do not leave prawns in the cooked pan as prawns might become hard in the heat. Immediately transfer to a serving bowl.
4.For spicy version, increase chilli powder, pepper powder and green chillies.

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chilli prawn recipe – How to make chilli prawns ?

1.If the prawn have skin on it, just pull the skin apart from the middle and throw away the skin.

2.If the prawns are not deveined, the veins have to be removed. You could see them prominently(a dark line) as shown below. Just cut (not deep) parallel to the vein. Gently remove the vein fully or just show it under tap water so that vein is washed away from the prawn. Repeat this for each prawn.

3.Discard the skin and veins. Wash the prawns twice or thrice and at last, soak it in turmeric powder mixed water for 5 mins. Give a last rinse and the prawns are now ready to get cooked.

4.Take the washed prawns in a mixing bowl. Take a tsp of aniseed/sombu and crush it coarsely in a mixer or mortar & pestle.(We are going to use only 1/2 tsp, but that can’t be ground in mixer, so I have used more just to grind)

5.To the prawns, add 1 tsp ginger-garlic paste, 1/2 tsp crushed aniseed/sombu, 1 tbsp chilli powder, 1 tsp coriander powder.

6.Also add 1 tbsp corn flour, 1 tsp rice flour, 1/4 tsp turmeric powder, 1/2 tsp salt, 1/4 tsp pepper powder.

7.Mix well by sprinkling lil water.

8.Leave it marinated for 10 – 20 mins. Then, deep fry in medium heat until prawn takes a curved shape and the coasted masala is cooked brown(not so dark). Do not over-cook as prawn might turn hard.

9.Fry in batches and drain excess oil in a tissue paper. Chop half of a big onion and 2 garlic cloves. Slit 2 green chillies. Wash few curry leaves and keep ready.

10.Take curry leaves, slit green chillies, chopped onions, garlic and a lil salt in a dry pan. Take 1 or 2 tbsp of prawn-fried oil and pour it into the pan. Now heat the pan.

11.Saute in medium flame until onions slightly start to change color.

12.Pop in fried prawns and mix well for a minute. Switch off and transfer to a bowl.

Tasty chilli prawns are ready !! Have as a snack or serve as a starter…

Tips/Tricks in making chilli prawn:

• Do not over-cook prawn while deep frying as it might turn hard.
• After adding prawns to the pan, just saute for a minute or so until it blends well with onion-chilli base. Do not saute for a long time as prawns might turn rubbery.
• Once done, do not leave prawns in the cooked pan as prawns might become hard in the heat. Immediately transfer to a serving bowl.
• For spicy version, increase chilli powder, pepper powder and green chillies.