Indian · Indo-Chinese · Non-Vegetarian

Hot Chili Garlic Prawns

My husband and I love Indo-chinese food. We very often make Indo-chinese dishes at home. Last week I made Burnt Garlic Fried Rice and Chili Garlic Prawns for dinner. Golden fried prawns tossed in chili garlic sauce was so yum! The sweet – spicy – garlicky sauce gives the dish an extra depth of flavor and made a great side dish for the fried rice.


Serves: 5
Cooking time:  40 mins


Prawn marination
40 prawns, medium size, deshelled and deveined
1½ tbsp cornflour
1 egg
¾ tsp salt, or adjust as per taste
½ cup oil, for frying

Chili Garlic Sauce
1 tbsp oil
19-20 garlic cloves, finely chopped
2 inch ginger piece, finely chopped
5 spring onions (only onions, keep greens for garnish)
6 tbsp tomato ketchup
4 tsp vinegar
4 tsp red chili sauce or paste
1 tbsp soy sauce
1 tsp sugar
2 tbsp  cornflour
1 tbsp schezwan chutney
½ tsp salt, or as per taste

Spring onions (greens), chopped


1.  In a bowl, take cornflour, beaten egg, salt and mix well. Add prawns to it. Keep aside and let it marinate for 15 mins.
2.  Heat oil in a wok, add marinated prawns and cook on both sides until prawns turn white.
3.  Once prawns are cooked, remove them to a paper napkin to absorb excess oil. Keep aside.


Chili Garlic Sauce
1.  In a bowl, mix together tomato ketchup, vinegar, red chili paste or sauce, soy sauce, sugar. Keep aside.
2.  Heat oil in a pan, add ginger and garlic. Saute for 1 min and add (spring) onions and saute for 2-3 mins.
3.  Then add the tomato ketchup mixture to the pan and cook for 1 min.
4.  Add fried prawns and gently mix everything. Then add 1 cup water, schezwan chutney, salt and cook for 4-5 mins.
5.   Add the cornflour mixture to the pan, mix well and bring to a boil or until the sauce thickens to the desired consistency.

Garnish with spring onions and serve hot with fried rice or noodles.

spoonful O’ tips

All-purpose flour (maida) can be used instead of cornflour.

12 thoughts on “Hot Chili Garlic Prawns

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