Szechuan Prawn Gravy
Juicy, batter-fried prawns tossed in a fiery, tangy Szechuan sauce. This popular Indo-Chinese gravy dish is packed with flavor from ginger, garlic, and Schezwan peppercorns, perfect with fried rice or noodles.
For 4 servings
Marinate and Coat the Prawns
- In a mixing bowl, combine the prawns with ginger-garlic paste, 1 tbsp of soy sauce, black pepper powder, and 0.5 tsp of salt. Mix well and set aside to marinate for 15 minutes.
- After marination, add 3 tbsp of cornflour and 2 tbsp of maida to the prawns. Toss gently until each prawn is evenly and lightly coated.
Shallow Fry the Prawns
- Heat 0.5 cup of oil in a wok or wide pan over medium-high heat. The oil is ready when a tiny drop of batter sizzles instantly.
- Carefully place the coated prawns one by one into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry for 2-3 minutes per side until they turn golden brown, crispy, and are cooked through.
- Using a slotted spoon, remove the fried prawns and place them on a plate lined with paper towels to drain excess oil.
Sauté Aromatics and Vegetables
- Carefully drain the excess oil from the wok, leaving approximately 2 tablespoons behind.
- Place the wok back on high heat. Once the oil is hot, add the chopped ginger, garlic, and slit green chillies. Stir-fry for 30-40 seconds until fragrant.
- If using, add the crushed Szechuan peppercorns and sauté for another 10 seconds.
- Add the diced onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are tender yet crisp.
Prepare the Szechuan Gravy
- Reduce the heat to medium. Add the Szechuan sauce, the remaining 1 tbsp soy sauce, red chilli sauce, tomato ketchup, vinegar, sugar, and the remaining 0.5 tsp salt. Stir well to combine all the sauces.
- Pour in 1.5 cups of water and bring the mixture to a rolling boil.
- In a small bowl, whisk the remaining 1 tbsp of cornflour with the remaining 0.25 cup of water to create a smooth, lump-free slurry.
- While continuously stirring the gravy, slowly pour in the cornflour slurry. Cook for 2-3 minutes, stirring constantly, until the gravy thickens to your desired consistency.
Combine and Serve
- Gently add the fried prawns to the thickened gravy.
- Toss everything together carefully to coat the prawns evenly with the sauce. Allow it to simmer for just 1 minute to let the prawns absorb the flavors without losing their crispness.
- Turn off the heat and garnish with freshly chopped spring onion greens.
- Serve hot immediately with your choice of steamed rice, fried rice, or hakka noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the prawns at any stage, as they can become tough and rubbery very quickly.
- 2Stir-fry the vegetables on high heat to maintain their crunch, which adds a great texture to the dish.
- 3Adjust the amount of Szechuan sauce and red chilli sauce to control the spice level according to your preference.
- 4Always add the cornflour slurry to boiling gravy while stirring continuously to prevent lumps from forming.
- 5For best results, have all your ingredients chopped and sauces measured before you start cooking (mise en place).
- 6For the best flavor and texture, use fresh or well-thawed frozen prawns.
- 7Serve the dish immediately after preparing to enjoy the crispiness of the prawns against the gravy.
Adapt it for your goals.
Protein Swap
Replace prawns with 400g of boneless chicken cubes or 300g of paneer cubes. Adjust frying time accordingly.
Vegetable AdditionVegetable Addition
Add other quick-cooking vegetables like broccoli florets, sliced mushrooms, or baby corn along with the onions and capsicum.
Make it DryMake it Dry
For a dry or semi-dry version, reduce the water to 0.5 cup and use only 2 tsp of cornflour for the slurry. Toss the fried prawns in the thick sauce to coat.
Nut FreeNut-Free
This recipe is naturally nut-free. However, always check the labels of store-bought sauces for hidden nut ingredients if you have an allergy.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Source of Key Minerals
This dish provides important minerals like selenium from prawns, which acts as a powerful antioxidant, and phosphorus, which is vital for strong bones and teeth.
Boosts Metabolism
The capsaicin in green chillies and the unique compounds in Szechuan peppercorns can provide a temporary boost to your metabolism and have anti-inflammatory properties.
Frequently asked questions
A single serving of Szechuan Prawn Gravy contains approximately 320-350 calories. This is an estimate and can vary based on the specific ingredients used, especially the amount of oil absorbed during frying.