Friday, October 2, 2020

Chilly Shrimp/Chilly Prawns( No deep frying)

Chilly Shrimp and Chilli prawns can be prepared with same recipe. This recipe is done in my own style rather than usual. This is an Indo chinese starter recipe. It is usually prepared by deep frying the battered Shrimps/Prawns and cooked in chilly sauce as base.I have used very less oil in this recipe as I have not deep fried the Shrimps.
I tried this different method of preparing the Chilly Shrimp and it turned out to be very tasty recipe. It is very easy to prepare. do try and let me know if you liked it.

Preparation time: 40 minutes
Servings : 3 to 4

I have used Shrimp here, but you can also prepare chilli prawns in same method.
Shrimps- 400 gm
Green chillies-1
Sliced capsicum- 1/2 cup
Corn flour - 1/2 cup
Coriander powder - 1/2 tspoon
Pepper powder -1/4 tspoon
Salt as per taste
Red chilly powder -1/2 tspoon
Garam masala -1 tspoon
Color (red) -Optional
Water - a cup
Finely chopped onion - 1 small onion
Ginger garlic paste -1 tspoon
Garlic powder-1tspoon (optional)
Red chilly sauce  1 tspoon
Green chilly sauce -1 tspoon
Soya sauce -1/4 tspoon
Vinegar- 1 tspoon (optional)
Salt less quantity
Oil- 4 tspoons
Coriander Leaves-to garnish

Method:(Adjust spiciness as per your requirement)
  1. Shrimps are de-veined, head off, tail off and washed well and drain the water.
  2. Marinate  Shrimps with salt, turmeric powder, red chilly powder, coriander powder, pepper powder, garlic ginger paste and garam masala. Keep it aside for 10 minutes.
  3. To a heated pan, add oil.
  4. Add chopped onion, sliced green chillies, garlic powder  and saute for few minutes.
  5. Add the marinated shrimp and saute well.
  6. Add water and let it cook for sometime. Let the water evaporate to half the quantity.
  7.  Add Sliced capsicum ,red chilly sauce,green chilly sauce, Soya sauce, vinegar. Stir well. 
  8. Now mix the corn flour in a 50 ml of water and add.
  9. Mix and cook for 5 minutes.
  10. Garnish with coriander leaves.
  11. Hot and spicy chilly Shrimp  ready to serve.

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