Description
Learn how to make delicious Garlic Chili Prawns with our easy-to-follow recipe. Perfect for seafood lovers looking for a flavorful dish to impress!
Ingredients
- thumb-sized piece of ginger, finely grated
- 4 garlic cloves, finely grated
- 500g (1 pound 2 ounces) raw shrimp (peeled and deveined)
- 1/2 tsp (3 ml) chilli powder
- 2 tbsp (30 ml) cornflour (cornstarch)
- 2 bell peppers, sliced thinly
- 1 brown onion, sliced
- 3 small red chillies, sliced
- 300ml (11/4 cups) vegetable oil for frying
- 2 tbsp (30 ml) beef broth
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) chili sauce
- pinch of salt
Instructions
- Combine the finely grated ginger and garlic in a mixing bowl to create a smooth paste, then set it aside.
- In another bowl, blend half of the ginger-garlic mixture with the chili powder, cornflour, and a touch of salt. Add the raw shrimp and mix thoroughly to ensure they are fully coated.
- Thinly slice the bell peppers, onion, and red chillies.
- Heat a wok over high heat and pour in the vegetable oil for frying. When the oil reaches 160°C (320°F) or bubbles around a chopstick, gently add the shrimp.
- Fry the shrimp for 3–4 minutes, turning frequently, until they are golden brown and nearly cooked. Take them out of the oil and put them aside.
- Carefully remove most of the oil from the wok, leaving about 2–3 tablespoons behind.
- Place the wok back on medium-high heat and add the sliced onions, peppers, and chillies, stirring them well.
- Add the remaining ginger-garlic paste and stir again to combine.
- Reintroduce the cooked shrimp to the wok and mix thoroughly.
- Pour in the beef broth, soy sauce, and chili sauce, and toss everything together to coat evenly.
- Serve the dish hot, alongside steamed jasmine rice, and enjoy.
Notes
- For a spicier flavor, increase the red chillies or add chopped fresh green chillies.
- Swap soy sauce for tamari or coconut aminos to make the dish gluten-free.
- Experiment with broccoli, snap peas, or mushrooms for added texture and flavor.
