This dish is my dad's spin on the popular Indo-Chinese dish called Chilly Chicken. And full marks to my dad! It is exactly like what we get in Chinese restaurants. And its so deliciously addictive, I can polish off a bowlful at the blink of an eye.
Serves 4
1/4kg prawns that have been cleaned and de-veined
1 whole bulb of garlic, finely chopped
1 large onion, cubed
2 large bell peppers, de-seeded and cubed
4 large green chillies de-seeded and cubed
2 tbsp sesame oil
1 tsp sugar
1 1/2 tsp white vinegar
1/2 white pepper powder
Whites of two eggs, whisked
4 tbsp light soy
1 tsp corn flour
1 tsp chilli sauce
Spring onions to garnish
salt to taste
Whisk the egg whites in a big bowl till fluffy. Add in a pinch of salt and cornflour. Mix in the prawns and set aside for an hour. Heat oil in a pan and deep fry the prawns till golden and set aside. In the same pan fry the cubed onion, peppers & chillies for approx.3-5 mins and set aside.
In another pan, heat some sesame oil. Add all the chopped garlic and lightly toast. Add the sugar, vinegar, soy and chilli sauce. Sprinkle cornflour to thicken. Toss in the prawns, peppers, onion and chillies. Add salt to taste.
Garnish with spring onions
You can obviously substitute prawns with anything. Chicken or pork would work well. If you are vegetarian, opt for paneer.
You can eat it as is or serve with some egg noodles.
