Prawn stuffed capsicum
Prawn stuffed capsicum dish is quite new for me and I liked it as I it different from the other common recipes like chilli chicken or chicken manchurian. The prawn stuffed capsicum is easy to make, but a little time consuming. In this prawn mince is stuffed in the capsicum, deep fried and then added to the sauce. The sauce can be of your choice - you can add this to manchurian or chilli sauce. I have cooked the sauce according to my taste. Chicken stuffed capsicum can also be prepared the same way. For vegetarian version try paneer (cottage cheese) or combination of any vegetables.
- Prawns (mince) - 100 to 120 gms
- Capsicum (square cut) – 1 to 1 1/2
- Oil for deep frying
- Soya sauce – 1/2 tsp
- Plain flour (Maida) - 1 tsp
- Sesame oil - 1/4 tsp
- Salt as per taste (optional)
- Crushed pepper (coarse powder) - 1/4 tsp
- Oil – 1 tbsp
- Onion (small, finely chopped) - 1 to 3 tbsp
- Dry chillies – 3
- Green chillies (chopped) - 2
- Kaju (cashew), roughly chopped – 6
- Garlic (chopped) - 2
- Ginger (chopped) - 1 tsp
- Ajinomoto - a pinch
- Black pepper powder (coarse powder) - 1/4 tsp
- Soya sauce - 2 to 3 tsp
- Tomato ketchup - 3 tbsp
- Water - 1/4 cup
- Spring onion (chopped) - 1
- Chilli powder - 1/2 tsp
- Cornstarch – 1/3 cup (corn flour 3/4 tsp + water 1/3 cup)
- Coriander leaves for garnishing – 2 tbsp
- Spring onions for garnishing – 1
- First chop all the vegetables finely except capsicum.
- Chop green chillies very finely or slice it vertically.
- If you do not have prawns mince, just take 14 medium size prawns (100 gms) and grind it to a coarse paste. It will not take more than 5 seconds.
- Marinate the prawn mince with soya sauce, maida, salt, ajinomoto and a pinch of crushed pepper. Mix well and then keep aside.
- Cut capsicum into square pieces, then stuff prawn mince with the help of a spoon or with fingers. Take a tsp of mince and apply on capsicum and it will stick to the capsicum. Stuff it nicely.
- Sprinkle or coat with corn flour lightly on top of stuffing, then wipe the excess corn flour on it, and deep fry it.
- Put the stuffing part first downwards, towards the oil, so that it should cook first well, then turn the other side and cook it. Cook it on medium flame and be careful when capsicum is frying as it gets brown quickly.
- When it is cooked you can see that prawns paste turns pink and it is cooked.
- After frying in batches, keep it aside.
- Take a wide pan or kadai, add oil, when it gets warm add dry chillies and onion, stir well until it is soft and light brown in colour. It will take about 2 mins.
- Add ginger, garlic, cashew, green chillies and stir well for about 30 seconds.
- If you want you can add chopped spring onions also and stir fry it.
- Now add all the sauces, ajinomoto, chilli powder and pepper powder, stir well.
- After 30 seconds add water and cook for sometime until all water is absorbed.
- Cook on medium flame so that it does not get burnt.
- Add water again about 1/3 cup, mix well and cook until you get the sauce consistency.
- If you want you can add cornstarch when the sauce is cooked and cook for a further 2 to 3 mins.
- If it becomes very thick, add water and cook more to get the consistency you want. Then add capsicum prawn pieces and mix well and cook until the capsicum prawn pieces are coated well with the sauce.
- At last put coriander leaves and spring onions on top. Mix it. Switch off the flame when the capsicum prawn pieces are well coated with sauce.
- Serve it as a starter or with fried rice.
- Take care of the salt as soya sauce and ajinomoto is used.
- If the sauce is getting dry, you can add little water and cook it.
- Taste and see whether you require more salt or chilli, if you like more spiciness.
- If you require more sauce add more ingredients like soya sauce, tomato ketchup and other ingredients.
- If you want you can thicken the sauce with 3 or more tbsp of cornstarch (corn flour 1 tsp + water 1/3 cup).