Prawns or Shrimp are marinated in a batter. Then deep-fried and kept aside. Garlic, Ginger, Chillies, Onion and green pepper are sauted with some tomato, tofu, soya, chilli sauce and vinegar and a corn starch slurry holds it all together. The prawns or shrimp and then tossed in and then finished off with some chopped coriander.

Hakka Chinese food is very popular in India and all over the world. Chinese immigrants brought their delicious recipes from their homeland to their adopted country, India. From there it took on spices and flavors popular with the Indian people and morphed into a new delicious version.

Seafood and Chicken is most popular as Beef is seldom available. Prawn or Shrimp in this recipe is coated in a batter and deep fried before tossing together with ingredients like Onion, Ginger & Garlic, Green Pepper & Tofu and a spicy gravy made with red chilli paste, dark soya sauce and vinegar. This is finished off with chopped Coriander that is very typically used in Hakka Chinese cuisine.

Some other Hakka Chinese recipes – click here

Chilli Prawns

3.59 from 24 votes
Print Recipe Pin Recipe

Ingredients
  

  • 500 gms shelled and deveined Prawn or Shrimp
  • Juice of 1/2 Lime
  • 1 tsp Salt
  • 1/2 tsp Turmeric
  • 1 tsp fresh cracked Pepper
  • 1 tsp Ginger & Garlic paste
  • 3 tbsps all purpose Flour you can sub Cornstarch
  • 1 Egg
  • 1 tbsp light Soya sauce
  • 1/4 cup finely diced Onion
  • 1/4 cup finely diced Garlic
  • 1/4 cup finely diced Ginger
  • 2 green Chillies slit in half
  • 4 dried red Chillies
  • 1/2 cup Onion Petals
  • 1/2 cup Green Pepper cubes
  • 1 tsp Ginger & Garlic paste
  • 1/2 cup Tomato cut in cubes
  • 1/2 cup fried Tofu
  • 2 tbsps red Chilli sauce
  • 2 tbsps dark Soya sauce
  • 2 tbsps Vinegar
  • 1/2 cup Water
  • 2 tbsps Cornstarch slurry
  • 1/2 cup chopped Coriander

Instructions
 

  • Marinate the Prawn with the lime juice, salt and turmeric and set aside for about 10 mins
  • Then add the pepper, ginger and garlic paste, flour, egg, soya sauce and mix well
  • Deep fry this in batches and keep aside
  • In a wok, heat up some oil and sauce the diced onion, garlic and ginger
  • Add the green and red chillies
  • Add the onion petals and green pepper
  • Add the ginger and garlic paste and saute
  • Add the tomato and tofu
  • Add the red chilli sauce, soya and vinegar
  • Add the water and mix
  • Add the cornstarch
  • Now toss in the prawn and allow to coat
  • Add the chopped coriander and serve