Chilli Prawns (Shrimp Manchurian)

Asian Chili Prawns is a appetizer where fried shrimp are tossed in a spicy, hot and tangy chili sauce.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time30

Cook Time20

Total Time50

Servings2 to 3

1 tablespoon olive or sesame oil for sauce
½ cup capsicum cubed bell peppers
¼ cup spring onions (greens & whites separated or ½ cup cubed onions layers separated)
1 tablespoon (4 medium) garlic coves chopped
1 to 2 green chili slit
1½ tablespoon Asian Chili sauce (Sweet and hot)
1 to 1½ teaspoon soya sauce (low salt)
1 to 1½ teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon red chili powder mixed with 2 tbsps water or 1 tbsp chili paste (optional)
½ teaspoon black pepper crushed
½ teaspoon sugar

Devein and clean the prawns well. Stir together salt, sugar and water in a bowl. Add the shrimp and let rest for 20 mins while you prepare the rest.
Drain the water completely from the prawns. Mix together corn flour, all purpose flour and pepper in a small bowl and sprinkle all over the prawns. Let rest for 10 mins so the dry flour absorbs the excess moisture.
Heat oil in a pan until hot enough. Place the prawns one by one in the hot oil and let cook until they begin to swirl. Using a tong, turn them to the other side and cook until they swirl to C shape, turn crisp and cooked through. It only takes about 3 to 4 mins as they are brined. Remove to a plate.

Clean up the pan with a paper towel and add more oil. Saute garlic until fragrant. Add chilies, capsicum, onion cubes or spring onions whites and salt.
Saute on a high flame just for one to 2 mins until the bell peppers are half cooked yet retain their crunch.
Add chilli sauce, chilli paste, soya sauce, vinegar, sugar, pepper and 2 tablespoons of water. Bring to a boil and let cook until bubbling. Taste test to adjust sauces as per your preference.
Switch off the stove and add the fried prawns. Toss well and garnish with green onions.
Serve chilli prawns immediately to enjoy the crust.