I love Hakka Chinese & this recipe came out of my experimenting with various recipes. A fragrant mixture of Chilli, Coriander, Ginger, Garlic and Pepper are pounded together and beautiful Tiger shrimp is also pounded.
Mushrooms are added to the Shrimp, together with some sliced smaller pieces of Shrimp, Soya sauce and some of that green paste is added together with some Cornstarch to hold it all together.
This mixture is then deep fried in hot oil and kept aside
Spring Onion, Shallots and the green paste are quickly sautéed, before adding a shrimp infused stock together with Vinegar & Soya sauce.
This is thickened with a Cornstarch slurry and the fried Shrimp are tossed in the luscious green gravy.
What is Indo Chinese food?
Indo-Chinese cuisine is a fusion of traditional Indian and Chinese culinary styles and flavors. It originated in the Indian cities with a significant Chinese population, such as Kolkata, Mumbai, and Delhi. The cuisine was created by Chinese immigrants who settled in India and adapted their traditional dishes to suit the local palate and ingredients.
Indo-Chinese dishes are known for their bold flavors and the use of a variety of spices and herbs. Some popular dishes include:
- Manchurian: A dish made with deep-fried vegetables or meat coated in a spicy sauce made from soy sauce, chili sauce, and tomato sauce.
- Hakka noodles: A dish made with stir-fried noodles, vegetables, and meat in a spicy sauce.
- Chili chicken: A dish made with chicken that is marinated in a mixture of spices and then deep-fried, and served in a spicy sauce.
- Vegetable fried rice: A dish made with stir-fried rice and vegetables in a spicy sauce.
Indo-Chinese cuisine is popular in India, especially in cities with a large Chinese population and has spread to other countries in the region as well.
Indo-Chinese cuisine has become a popular street food in India and is also served in restaurants and food courts.
Green Chilli Chicken
- 1 tsp black Peppercorns
- 1/4 cup Garlic
- 1/4 cup Ginger
- 3 large Chillies sliced 1/2 cup
- 1 cup loosely packed Coriander leaves
- 400 gms Tiger Shrimp here
- 1/4 cup finely chopped Mushrooms
- 1 tbsp light Soya sauce
- 2 tbsps prepared green paste
- 1 – 2 tbsps Cornstarch
- Shrimp shells optional
- 2 cups Veggie stock
- 1/4 cup sliced Spring Onion bulbs
- 1/2 cup sliced Shallots
- Rest of the prepared green paste
- 1 tbsp Vinegar
- 1 tbsp light Soya sauce
- Salt to taste
- 2 – 3 tsps Corn starch slurry
- In a mortar & pestle, start pounding the peppercorns, followed by the ginger, garlic and chilli
- Add the coriander in and when it’s all pounded, remove and keep aside
- Peel the shrimp and reserve the shells
- Cut 3/4 of the shrimp coarsely and 1/4 into small pieces
- Pound the coarsely chopped shrimp and add it to a bowl
- Add the chopped mushrooms, the smaller diced shrimp, soya sauce, prepared green paste and cornstarch, mix and keep aside
- Deep dry these in oil
- Saute the shrimp shells (optional) and add the stock and keep aside
- In a wok, add some oil and saute the spring onion, shallots and the rest of the green paste
- Add in the stock, vinegar and soya and bring to the boil
- Add the cornstarch slurry and finally the shrimp nuggets
- Allow them to simmer for 60 seconds