Schezwan Prawns | The Wok Street | Chef Ankit | Sanjeev Kapoor Khazana

An Asian semi-dry, spicy preparation of prawns that's fantastic as an appetiser. The Schezwan sauce provides its unique taste to the prawns making it simply gorgeous.


1/2 cup Schezwan sauce
20-25 big prawns, peeled with tail undamaged, cleaned up and deveined
2 spring onions
2-3 tablespoons oil
2 tbsps finely chopped garlic
1 tablespoon carefully sliced ginger
2-3 green chillies, slit
1 medium green capsicum, cut into strips
1 tbsp white vinegar
1 tsp dark soya sauce
1 tablespoon cooking red wine
Salt to taste
Black pepper powder to taste
1 tbsp corn flour slurry
Spring onion green curls for garnish


1. Carefully chop the spring onion bulbs and diagonally slice the spring onion greens.
2. Heat oil in a wok. Add garlic and ginger and sauté for a minute.
3. Include spring onion bulbs and sauté for 1-2 minutes.
4. Add green chillies, and mix.
5. Add Schezwan sauce and blend well. Prepare for 1-2 minutes.
6. Include green capsicum and mix. Cook for 2 minutes. Include prawns and sauté on high heat for 3-4 minutes. Add white vinegar, soy sauce, and cooking wine and mix well. Cook for 1-2 minutes.
7. Include 1/4 cup water and cook for 1-2 minutes.
8. Add salt, and black pepper powder and toss. Add the corn flour slurry and mix well. Prepare till mix thickens.
9. Add sliced spring onion greens and blend well. Transfer in a serving plate and garnish with spring onion greens.

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Schezwan Prawns | The Wok Street | Chef Ankit | Sanjeev Kapoor Khazana

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