Chilli prawn a very popular indo-chinese dish and one of my favourite starter in indo-chinese .chilli prawn is my favourite dish and I have prepared it in Indo-Chinese style. In restaurants, whenever I see chilli chicken or chilli prawns in the menu, I just order it. I love food which is spicy, tangy and reddish in colour but at the same time it has to be delicious and tasty. So, I tried this chilli prawns, which is spicy and have added spiciness according to my taste. Instead of prawns you can use chicken or fish. In this I have used Kashmir chillies for the colour. In this recipe I have used tail-on prawns so that it looks good, I have prepared chilli prawns without tail also. If you want, you can remove the tail. The sauce is spicy and tangy. The prawns are deep fried in a batter and then added to the sauce. You can serve it as a starter or as a side dish.
Preparation time: 20 mins (does not include time to marinate)
Cooking time: 25 mins
Serves: 2 to 3