This dish is a very appetizing combination of sautéed prawns, sauces and fresh vegetables.In restaurants its usually served as a starter,can be easily made at home with minimal ingredients and
goes very well with any chinese soup, noodles or rice.
500 gm Medium sized Pawns.
½ tsp Black Pepper Powder.
2 tbsp Maida.
2 tbsp Cornflour.
1 tsp Soy Sauce.
Salt to taste.
Oil for frying.
1 tbsp Sesame Oil.
2 tsp Garlic finely chopped.
2 tsp Ginger finely chopped.
5-6 Green chillies slit into half.
1 cup Onion Cubed.
1 cup mixed Capsicum cubed ( Red, Yellow and green).
2 tbsp Spring Onion greens Chopped.
1 Chicken Stock Cube.
2 tsp Soy Sauce.
1 tsp Red Chilli Sauce.
1 tsp Vinegar.
Salt & Pepper to taste.
Wash,peel and de vein the prawns, tap them dry using a kitchen towel.
Add prawns in a bowl along with egg, salt, black pepper powder, maida, cornflour and soy sauce,mix keep them aside for 15 mins.
Heat oil for frying in a pan.
When the oil is hot, add the prawns and fry until nicely browned.
Drain and keep aside.
Heat oil in a wok.add onion from spring onion, ginger,garlic and green chillies, fry on high heat for 1-2 minutes.
Add cubed onion and tri colour capsicum and fry for another minute.
Add powdered chicken stock cube, soy sauce, red chilli sauce and vinegar along with ½ cup of water and cook for 2-3 minutes.
Add salt and pepper.
Add the prawns and toss them in the masala.
Garnish with spring onion greens.
Tip:If tri colour capsicums/bell peppers are not available,any colour capsicum can be used.
Same dish can be made using paneer or chicken instead of prawns.