Liaoning-style Spicy Stir-Fried Prawns

Ingredients

In this adaptation, we infuse the original Indian Prawn Koliwada with the distinct flavors of Liaoning cuisine. The traditional Indian spices are replaced with a Liaoning-style sauce that combines the heat of chili peppers, the tanginess of vinegar, and the umami of soy sauce. This transformation gives the dish a unique Northeast Chinese twist while retaining the succulent prawns as the star ingredient. We alse have the original recipe for Prawn Koliwada, so you can check it out.

• 500g (1.1 lb) large prawns, peeled and deveined 500g (1.1 lb) large prawns, peeled and deveined
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon ground Sichuan pepper 1/2 teaspoon ground Sichuan pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon chili garlic sauce 1 tablespoon chili garlic sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the cornstarch, ginger paste, garlic paste, chili powder, Sichuan pepper, and salt. Add the prawns to the bowl and toss until they are evenly coated with the spice mixture.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the prawns and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the prawns from the wok and set aside.
3. 3.
   In the same wok, add the soy sauce, rice vinegar, tomato ketchup, chili garlic sauce, and honey. Stir well to combine.
4. 4.
   Add the sliced bell peppers and onion to the wok and stir-fry for 2-3 minutes until they are slightly softened.
5. 5.
   Return the cooked prawns to the wok and toss them with the sauce and vegetables until everything is well coated. Cook for an additional 1-2 minutes.
6. 6.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly deveined before marinating them. Overcooking prawns can make them tough, so be careful not to exceed the recommended cooking time.

Tips & Tricks

• For an extra kick of heat, add a few dried Liaoning chili peppers to the stir-fry.
• Adjust the spiciness of the dish by increasing or decreasing the amount of chili garlic sauce according to your preference.
• Serve the Liaoning-style Spicy Stir-Fried Prawns with steamed rice or noodles for a complete meal.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with water and add it to the wok during the final minutes of cooking.
• Experiment with different vegetables such as broccoli or mushrooms to add variety to the dish.

Serving advice

Serve the Liaoning-style Spicy Stir-Fried Prawns hot as a main course. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the stir-fried prawns and vegetables on a serving platter, allowing the vibrant red sauce to shine. Sprinkle some additional Sichuan pepper on top for an extra touch of aroma and visual appeal.