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Szechwan Prawns


Szechwan Prawns
By: Mareena Jerrish

Ingredients

Prawns 400 gms
Pepper powder 1/2 teaspoon
Salt 1/2 teaspoon
Chopped spring onion 4 tablespoons
Chopped garlic- heaped 1 tablespoon
Slit green chillies 3
Soy sauce 1 teaspoon
Tomato Ketchup 2 tablespoons
Szechwan Paste 1-2 tablespoons (adjust to suit your taste)
Chilli powder (optional) 1 teaspoon
Cornflour 1 tablespoon
Water 1 cup (+ 2 tablespoons)
Oil 2 tablespoons (+ 1 tablespoons)

For the Szechwan Paste

Whole dried Red Chillies 5-6
Ginger 1"
Garlic 4
Vinegar 1/2 teaspoon
Salt 1 pinch

For the Szechwan Paste

Soak the chillies in warm water for 10 minutes
Take them off the water and grind them along with ginger, garlic, vinegar and salt into a fine paste
Soak the chillies in warm water for 10 minutes
Keep aside
Take them off the water and grind them along with ginger, garlic, vinegar and salt into a fine paste
Keep aside
Use only as much as you require
The remaining portion can be used for any other recipe that calls for the same ingredients

For the Gravy

Marinate the prawns with salt and pepper powder. Keep aside for about 10 minutes or more.
Heat a pan on medium high heat.
When hot, pour oil. When the oil is hot, add the prawns and stir fry till they turn pink in colour and curl up.
Transfer the prawns to a plate. Keep aside
Take a pan and pour a tablespoon of oil.
When hot, add the spring onion, garlic and green chillies
Stir for about 30 seconds.
Add the szechuan paste and chilli powder (if using).
Stir for 30 seconds.
Add the szechuan paste and chilli powder (if using).
Add the soy sauce and ketchup and stir
Stir for 30 seconds.
Add the prawns and mix well
Add the soy sauce and ketchup and stir
Add water and give a stir and adjust the seasoning
Add the prawns and mix well
Bring to a boil
Meanwhile mix the cornflour with 2 tablespoons of water.
When the gravy starts to boil, add the cornflour mixture and mix well
When the gravy starts to thicken, switch off heat
Transfer to a serving bowl
Garnish with chopped spring onion
Serve hot
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