Chinese Prawn Potsticker Dumplings with Fragrant Jasmine Rice, Tiger Prawns, Spring Onions, Garlic, Ginger & Soy
“The perfect addition to any starter or bar snack menu.”
Top Tips for Prawn Chilli Fry
Good: Use defrosted prawns, onions and peppers to reduce preparation time and food costs.
Better: Serve with a cooling raita dip and steamed rice to balance the spice.
Best: Garnish with fresh coriander, sliced green chillies and a squeeze of lime before serving.
Prawn Chilli Fry
Food
Main Courses
Chinese
This Prawn Chilli Fry combines succulent king prawns, peppers and onions with MAGGI® Hot & Sweet Sauce and MAGGI® Tamarind Sauce for a bold, tangy dish packed with flavour. Quick to prepare and full of warming spices, it’s an easy chilli prawn recipe that’s ideal as a starter, sharing dish or main course served with rice.
Prep: MEDIUM
10 Servings
Ingredients
For the prawns
• 5g Kashmiri chilli powder
• 5g cumin powder
• 2g turmeric powder
• 30ml water
• 1kg king prawns, peeled and deveined
For the chilli fry
• 40ml vegetable oil
• 5g curry leaves
• 380g onion, diced
• 380g mixed peppers, diced
• 20g ginger purée
• 100ml water
• 100ml MAGGI® Hot & Sweet Sauce
• 50ml MAGGI® Tamarind sauce
• 10g coriander, finely chopped
• 10g green chillies, thinly sliced
Method
- To prepare the marinade, mix the chilli powder, cumin, turmeric and water to form a smooth paste. Add the prawns and coat evenly. Cover and allow to marinate for 10-15 mins at room temperature.
- Heat half the oil over a medium-to-high heat. Add the marinated prawns and sear for 3-4 mins until just cooked. Remove and set aside.
- Add the remaining oil to the same pan. Toss in the curry leaves and allow them to crackle for 10-15 seconds. Add the diced onions and peppers; sauté until the onions turn translucent and the peppers soften slightly. Stir in the ginger purée.
- Add the water and MAGGI® Hot & Sweet Sauce. Bring to a gentle boil. Return the prawns to the pan and toss for 1 minute to coat evenly. Add the MAGGI® Tamarind Sauce, mix well and remove from the heat.
- Spoon onto serving plates and garnish with the chopped coriander and sliced green chillies.
Allergens
Soya
