Wow, what a busy two weeks it’s been! I’ve been almost living at my outlet, Culturekurry Cafe. The last fortnight has been slow due to Shravan and the Ganpati Festival, but outdoor catering kept us busy. After several days, I took over the kitchen at home and, at my son’s request, cooked some Chilli Prawns. He wanted restaurant-style Chilli Prawns to go with Egg Fried Rice, so I gave it my best shot. Check out my simple recipe and share your feedback soon. Happy Cooking!
Ingredients ( for two ):
Prawns – 400 gm
Bell Peppers – 20 gm
Spring Onion – 50 gm
Chopped Garlic – 2 tbsp
Chopped Chilli – 1 tbsp
All-purpose flour – 20 gm
Egg – 1
Soy Sauce – 4 tbsp
Chilli Sauce – 1 tbsp
Ajinomoto – a pinch
White Pepper powder – 1/2 tsp
Seafood / Chicken stock – 30 ml
Cornstarch – 2 tbsp
Sesame Oil – for frying
Salt – to taste
Sugar – 1 tsp
Method:
1 ) Clean & devein prawns.
2 ) Mix Flour, egg, pepper powder and a little soy sauce.
3 ) Heat oil. Dip the prawns in the marinade and fry them lightly. Remove and set aside.
4 ) Remove excess oil from the pan. Sauté the peppers, spring onion whites, chilli and garlic for a minute on high flame.
5 ) Add the prawns, sauces, ajinomotto, salt and sugar and toss the prawns lightly.
6 ) Add the stock, corn starch and little water. Cook on a high flame until the sauce thickens. Add the spring onion batons. Serve with fried rice.
Catering done for 75 packed lunch boxes by Culturekurry Foods.
