How to make Chinese Popcorn Prawns -
Chinese crispy stirred fried prawns.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Cornflour
Cuisine : Chinese
Course : Snacks and Starters
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For more recipes related to Chinese Popcorn Prawns checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Reshmi Murgh Tikka jamaican yo mama Spinach With Raisins Broccoli Bites
Chinese Popcorn Prawns Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chinese Popcorn Prawns Recipe
Prawns peeled and deveined 12-16
Cornflour
Ginger 2 inch pie
Garlic 10-15 cloves
Egg white 1
Salt to taste
Cornflour/ corn starch 4 teaspoons
Tomato ketchup 1/2 cup
Lemon zest, grated 1 teaspoon
Red chilli flakes 1 1 teaspoon
Vinegar 1 teaspoon
Method
Step 1
Heat sufficient oil in a wok on medium heat.
Step 2
Chop ginger and garlic finely. Halve the prawns vertically and place in a bowl. Add egg white, salt and cornstarch, and mix well.
Step 3
Put half the prawns in the hot oil and deep fry on medium heat till golden.
Step 4
Meanwhile heat 2 tbsps oil in a non stick pan, add ginger and garlic and sauté. Add tomato ketchup and mix well.
Step 5
Drain the prawns on absorbent paper. Similarly deep fry the rest of the prawns and drain on absorbent paper.
Step 6
Add ½ cup water to the other pan and mix. Add lemon zest and crushed red chillies and mix. Add vinegar and mix.
Step 7
Transfer the prawns into a serving dish, drizzle the sauce over them and serve immediately.
Nutrition Info
Calories : 289.25 Kcal
Carbohydrates : 7.87 gm
Protein : 8.17 gm
Fat : 25.1 gm
Other : 0.087
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
