CHILI PRAWNS

My mother's recipe . A good Indo-chinese dish . Pairs well with fried rice.

INGREDIENTS

1. 600 - 700 gms prawns ,shelled , small prawns preferred
2. onions, finely chopped(450 gms)
3. tomatoes finely chopped or pureed (250 gms)
4. 2 Tbsp ginger-garlic paste
5. 2 green chilies chopped
6. 4 dried red chilies(optional)
7. 4 Tbsp. oil
8. handful of coriander leaves ,chopped
9. 4 Tbsp. soya sauce
10. 2 Tbsp. cornflour
11. 1 cup water plus 1/2 cup more if required to dilute in the end
12. 2 Tbsp vinegar or add lemon juice(required , not optional)
13. salt to taste(remember that soya sauce has salt, so taste the soya sauce and then add sufficient salt)
14. 1/4 tsp sugar

METHOD

• Chop the onions, green chilies and tomatoes.
• Heat a non-sticky pan on medium-high heat, when the pan is warm ,add the oil, when the oil is hot add the red dry chilies , Just season it in oil for a few seconds an drain it out.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• Now add the chopped onions and green chilies and sauté until the onions turn translucent.
• Then add the ginger-garlic paste and sauté until the raw smell goes away.
  
  
  
  
  
  
  
  
  
  
  
  

• Now add in the pureed or finely chopped tomatoes and saute till well cooked and the oil releases from the onion-tomato mixture.Then add in the soya sauce and give it a quick stir.
  
  
  
  
  
  
  
  
  
  
  
  
  

• Now add in the prawns and cover and cook for 7 minutes on medium-high heat.
• Meanwhile mix cornflour with a little water and when the cornflour is completely diluted , add in the remaining water and mix well. 
• After 7 minutes , open and add in the chopped coriander leaves. Stir well.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  
  
• Add the cornflour water , stir well and turn off the stove. The cornflour will cook with the heat retained. Add the sugar and stir . 

  

  
  

  

  
  

  

  
  

  

  
  

• Add the fried red chilies and lemon juice if using. Cover and keep .
  
  
  

NOTES

• To increase the gravy , I used pureed onion-tomato masala , but it completely changes the look and taste of the dish. The cornflour slurry is enough , and the onion-tomato paste is not required.What can be done is take about 1/4 cup of the already sauteed onion-tomato masala and puree it in the mixie. Then add it back to the pan .