Prawn Chilli Fry is a dish that is easy and quick to make. A perfect meal for lunch or dinner, it can be eaten with apas, rice, or roti.
Prawn chilly fry is a yummy dish that mom makes for us ever so often. Hardly taking around 20 minutes to make, it’s perfect as a singular dish for any meal, be it lunch or dinner. Dad and me love prawn chilly fry. My sis Abby is allergic. So mom makes boiled egg chilly fry or fish curry for her. Or sometimes she has murabba or bombil pickle with dal. But for us prawn lovers here’s the recipe for mom’s prawn chilly fry.
What Ingredients Do You Need to Make Prawn Chilly Fry
Half Kg Medium-sized Prawns (Or shrimp as they’re called in the US), green chillies, onions, tomatoes, turmeric powder, juice of half a sour lime, oil and salt.
How to Make The Prawn Chilly Fry
Wash and de-vein the prawns or shrimp and leave aside. If you want, you can cook the prawns with the shells on too. It’s fun to shell them and suck the juice from the shells while eating.
Slice the onions and the tomatoes lengthwise. Chop the chillies diagonally into 3 or 4 pieces each. In a pan, take 2 tablespoons of oil, and put the tomatoes, onions, chillies, and salt, and stir fry for 2 minutes.
Next, add the lime juice, turmeric powder and prawns and continue to cook for 10 minutes. And that’s it! The prawn chilly fry is ready to serve. Really quick and easy, just like the boiled egg chilly fry. Serve it with simple rice, chapati or apas.
How to Make Prawn Chilly Fry – Shrimp Chilly Fry
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Ingredients
- 500 g Prawns Medium-sized (or Shrimp)
- 8 Green Chillies – Fresh
- 300 g Onions
- 250 g Tomatoes
- 1 teaspoon Turmeric Powder
- .5 Sourlime Juice
- 2 Tablespoon Oil
- 1 Tablespoon Salt
Instructions
- Wash, shell and devein the prawns unless they come pre-washed. You also have the option of leaving the shells on and shelling them later while eating.
- Slice the onions and tomatoes lenghtwise.
- Chop the chillies into 3 or 4 diagonal pieces.
- Add the oil to the frying pan.
- Add the tomatoes, onions, chillies, and salt, and stir fry for 2 minutes.
- Next, add in the turmeric powder, prawns and lime juice and cook for 10 minutes.
- Serve with bread or rice!
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Notes
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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This printable recipe card is for home use only. For more recipes head over to AbbysPlate.comQuestions About Making Prawn Chilly Fry
Can I Cook The Prawns With The Head, Shell And Tail Attached?
Yes, you can cook the prawns or shrimp with the shell and head, they add an umami flavour to the dish and make it juicier as they contain water-soluble flavour compounds, proteins and sugar that get absorbed into the flesh. You can remove the shells later while eating.
Is It Okay To Eat Prawn Shells?
The calcium in the shell is good for you, so you can chew the shell and then discard it.
Can I Use The Baby Prawns?
Yes, you can use baby prawns for this recipe as well. They taste yum!
How Long Do You Cook Prawns For?
Prawns can be cooked in about 5-7 minutes depending on their size, but us Indians like to make sure they are well cooked, so we recommend about 12 minutes.
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Other recipes to Try
- Easy Oyster Mushrooms
- Pancakes for the sweet tooth
- Cook potatoes with sesame
- Goat Tripe or Vajri Khudi
- Pork spicy vindaloo
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her East Indian community’s traditional recipes on the blog. And Abby is forever grateful!
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Lovely East Indian Recipes…… Enjoyed going through them.
Tasty and yummy!
Can you do this with other sizes of shrimp?