How to make Sweet and Sour Prawns-SK Khazana -

Serve this lip-smacking prawn dish at your next party and see your guests enjoy it

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Salt (नमक)

Cuisine : Indo-Chinese

Course : Main Course Seafood

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Sweet and Sour Prawns-SK Khazana

Sweet and Sour Prawns-SK Khazana Recipe Card

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Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Sweet and Sour Prawns-SK Khazana Recipe

  • Prawns shelled and deveined 16-20

  • Salt to taste

  • White peppercorns crushed to taste

  • Red chilli paste 1 1/2 tablespoons

  • Cornflour 1 tablespoon

  • Oil to deep fry

  • Sesame oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1/2 tablespoon

  • Celery chopepd 1/2 tablespoon

  • Spring onion bulbsq roughly chopped 2-3

  • Medium green capsicum cut into triangles 1

  • Tomato ketchup 2 tablespoons

  • Vinegar 1 teaspoon

  • Spring onion greens chopepd 2 tablespo for garnish

Method

Step 1

Take prawns in a bowl, add salt, crushed peppercorns, ½ teaspoon chilli paste and cornflour and mix well. Set aside to marinate for 10-15 minutes.

Step 2

Heat sufficient oil in kadai. Deep-fry prawns till golden brown. Drain on absorbent paper.

Step 3

Heat sesame oil in a non-stick pan. Add garlic, ginger and celery, mix and sauté till fragrant.

Step 4

Add remaining chilli paste and mix well. Add spring onion bulbs and capsicum, mix and sauté for 2 minutes.

Step 5

Add ¼ cup water and mix well. Add salt, crushed peppercorns and tomato ketchup, mix well and cook for 1-2 minutes or till the sauce thickens slightly.

Step 6

Add fried prawns and mix well. Switch off heat, add vinegar and mix well. Add spring onion greens and mix well.

Step 7

Garnish with spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

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.