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Chili Shrimp
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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.
Course Side Dish
Cuisine Indo Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Author Usha Rao

Ingredients

Shrimp Marinade

  • ½ lb medium Shrimp 15 pieces
  • !tsp Black Pepper :Powder
  • tsp Salt
  • ½ tsp Soya Sauce
  • ½ tbsp Cornstarch Indian cornflour

Gravy

  • 3-4 tsp Oil
  • ½ small Onion diced
  • ½ tsp Ginger Garlic Paste or chopped
  • 1-2 small Green Chilies slit vertically
  • Marinated Shrimp
  • 1 tbsp Soya Sauce
  • ½ tsp Chili Garlic Paste Sambal
  • ½ tsp Rice Vinegar
  • tsp Black Pepper Powder adjust to taste
  • ¼ tsp Salt adjust to taste
  • ¾ - 1 cups Water
  • 1 tbsp Cornstarch
  • cup or 2 tbsp 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.