How to make Shrimps Peking -
Batter fried prawns served with a lightly flavoured sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Shrimps (श्रिंप/ छोटे झींगे), Cornflour/ corn starch (कॉर्नफ्लावर/कॉर्नस्टार्च)
Cuisine : Chinese
Course : Main Course Seafood
For more recipes related to Shrimps Peking checkout Lemon Butter Shrimps-SK Khazana. You can also find more Main Course Seafood recipes like Prawns in Coconut Sauce Thai Style Kerala Style Fish Thoran Radhaballavi Pav with Chingri Maach
Shrimps Peking 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 : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Shrimps Peking Recipe
Shrimps cleaned and deveined 1 cup
Cornflour/ corn starch 2 tablespoons
Oil 1 tablespoon + to deep fry
Egg 1
Onion finely chopped 1 small
Garlic minced 1 tablespoon
Ginger minced 1 tablespoon
Chicken stock 4 cups
Dark soy sauce 1 teaspoon
Sugar 1 teaspoon
Salt to taste
Rice wine vinegar 1 tablespoon
Red capsicum cut into medium pieces 1 medium
Water chestnuts 6-7
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Break egg in a bowl and whisk well. Add 1 tablespoon cornflour and mix well.
Step 3
Add salt and mix well. Add prawns and mix well.
Step 4
Deep-fry the prawns in hot oil till crisp and light brown. Drain on absorbent paper.
Step 5
Heat 1 tablespoon oil in a non-stick pan, add onion and sauté for a minute. Add garlic and ginger and sauté further.
Step 6
Add remaining cornflour to the stock, mix well and add to the pan.
Step 7
Add soy sauce, sugar and salt and mix well.
Step 8
Add rice wine vinegar and mix well. Add capsicum and mix well.
Step 9
Slice water chestnuts and add to the pan. Mix and cook for 2 minutes.
Step 10
Add fried prawns and mix well.
Step 11
Serve hot.
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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.
