Chili shrimp is a quick and easy Indo Chinese side dish. Serve it with fried rice, steamed rice or noodles.
Second dish for this week’s Indo Chinese theme is Chili shrimp gravy. Seasoned and battered Shrimp is deep fried and then cooked in a gravy. For a healthier version, as in this recipe, sauté shrimp instead of deep frying.
Quick and easy, under 15 minutes chili shrimp is a good recipe to include in your weeknight dinner menu along with quick and easy egg fried rice.
Indo Chinese Chili Prawns Gravy Recipe
📖 Recipe
Indo Chinese Chili Shrimp Gravy
Chili shrimp is a quick and easy side dish where battered shrimp is sauteed and cooked in a spicy gravy.
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Servings: 2
Calories:
Ingredients
Shrimp Marinade
- ½ lb medium Shrimp 15 pieces
- ⅛ !tsp Black Pepper :Powder
- ⅛ teaspoon Salt
- ½ teaspoon Soya Sauce
- ½ tablespoon Cornstarch Indian cornflour
Gravy
- 3-4 teaspoon Oil
- ½ small Onion diced
- ½ teaspoon Ginger Garlic Paste or chopped
- 1-2 small Green Chilies slit vertically
- Marinated Shrimp
- 1 tablespoon Soya Sauce
- ½ teaspoon Chili Garlic Paste Sambal
- ½ teaspoon Rice Vinegar
- ⅛ teaspoon Black Pepper Powder adjust to taste
- ¼ teaspoon Salt adjust to taste
- ¾ - 1 cups Water
- 1 tablespoon Cornstarch
- ⅛ cup or 2 tablespoon Water
- Chopped scallions for garnish
Instructions
Shrimp Marinade
- Peel, devein and wash shrimp.
- In a bowl take shrimp, black pepper powder, salt, soya sauce and mix well.
- Sprinkle cornstarch and mix well.
- Marinate for 10 - 30 minutes or longer in the fridge. If pressed for time, skip marinating and continue with the rest of the preparation.
Chili Shrimp Gravy
- Heat oil in a wok.
- On high flame, saute ginger garlic paste, add onions, green chilies and saute for a few seconds.
- Add one shrimp at a time to the wok and stir fry on high flame until shrimp begins to curl up.
- Add soya sauce, chili paste, vinegar and give a quick stir until sauces coat shrimp.
- Add water, bring to a boil.
- Meantime make a paste of cornstarch, salt, black pepper powder.
- When water comes to a boil, pour cornstarch paste over chili shrimp gravy and stir vigorously to avoid lumps.
- Let the gravy boil and thicken to desired consistency
- Sprinkle green onions and serve immediately with steamed rice, fried rice or noodles.
Notes
- Green Chilies - Either spit the chilies and keep them long or chop them. I prefer keeping them long as it is easy to weed out.
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Narmadha says
Perfect combo for bowl of fried rice. Looks so inviting and delicious. I make it little dry than gravy.
Renu says
I have bookmarked this recipe to try for my DH and Daughter. Both loves non veg and shrimp in Indo chinese way looks new and interesting to me.
Gayathri Kumar says
That looks fantastic Usha. With a bowl of fried rice, this would make a perfect filling meal.
Vaishali Sabnani says
We love the vegetarian Indo Chines, but for sure the non veg must be a treat for you guys.
Swati says
Though we do not eat shrimp, the curry sounds so flavourful. Indo-chinese is a favourite among kids and this curry goes so well with fried rice or noodles.
Suma Gandlur says
Seems like you had a great 'Indo - Chinese' meal with those dishes.
Rafeeda - The Big Sweet Tooth says
The Chili Shrimp sounds amazing! Don't have much of shrimp fans at home, but once in a while, it is OK to make them. Maybe I must do a fried rice-shrimp type lunch this coming weekend... 🙂
Rajani says
The meal looks like it’s from a restaurant Usha, the gravy looks perfectly done and would pair so well with the rice.