How to make Mongolian Prawns -
Prawns in a red hot sauce
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), malt vinegar (माल्ट विनेगर / सिरका )
Cuisine : Chinese
Course : Main Course Seafood
For more recipes related to Mongolian Prawns checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Fish with Roasted Pepper and Coriander Dressing Ginger and Scallion Fish Baked Tamarind Basa Prawns with Pineapple
Mongolian 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 : 26-30 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Mongolian Prawns Recipe
Prawns shelled and boiled 16
malt vinegar 6 tablespoons
Oil 4 tbsps + to deep fry
Spring onions with greens sliced 2
Dried red chillies broken into 2 3-4
Ginger chopped 1 inch piece
Garlic chopped 4-6 cloves
Red chilli paste 2 tablespoons
Tomato sauce 4 tablespoons
White pepper powder 1/2 teaspoon
MSG 1/4 teaspoon
Sugar 2 teaspoons
Salt to taste
Fish stock or chicken stock 2 cups
Malt vinegar 1 tablespoon
Method
Step 1
Pat the prawns dry. Roll them in three tablespoons cornflour. Heat sufficient oil in a wok, add the prawns and deep fry for a minute. Drain on an absorbent paper and set aside. Reserve the spring onion greens for garnish. Mix the remaining cornflour in half a cup of water.
Step 2
Mix red chilli paste, tomato sauce, white pepper powder, MSG, sugar and salt in one cup of stock. Heat four tablespoons of oil in a wok or a pan, add red chillies, ginger and garlic and stir-fry for one minute.
Step 3
Add spring onions and continue to stir-fry for a couple of minutes more.
Step 4
Add the sauce and spice mix, remaining stock and bring the mixture to a boil. Stir in cornflour mixture and cook for a minute or until the sauce starts to thicken.
Step 5
Add fried prawns and cook for two minutes, or until the sauce coats the prawns, stirring and tossing continuously. Stir in malt vinegar and serve hot, garnished with the reserved spring onion greens.
Nutrition Info
Calories : 1200 Kcal
Carbohydrates : 34.5 gm
Protein : 54.9 gm
Fat : 93.5 gm
Other : Iron- 14.5mg
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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.
