prawns manchurian recipe

Who doesn’t like the exotic touch that Chinese condiments such as soy sauce and vinegar add to prawns? This Chinese style Prawns Manchurian recipe will delight those who enjoy spicy flavors.

This dish can be made dry or with gravy and it can go well with other Chinese dishes like fried rice or noodles. You can even have the dry version as a starter. Here we give a recipe for the dry version that serves 2 persons.

Recipe for Prawns Manchurian


10 prawns (cleaned and peeled)
1 Capsicum roughly chopped
1 onion finely chopped
2 green chillis, roughly chopped
4 tablespoons of soy sauce.
2 tablespoons of finely chopped garlic and ginger
2 tablespoons cornflour
2 tablespoons of all purpose flour (Maida)
1 tablespoons of sugar
2 tablespoons oil
2 tablespoons Tomato Ketchup
2 tablespoons Soy sauce
1 tablespoon Green Chilli sauce
1 teaspoon Vinegar
Water as needed
Salt to taste


Mix tomato ketchup, soy sauce, green chilli sauce, vinegar. Make a smooth paste of 1 tablespoon of cornflour with little water. Add this sauce mixture and set aside.

Make a thick batter by adding Maida and cornflour to little water. Dip the prawns in batter and fry till golden on a medium flame till they become crispy and golden brown. Drain the fried prawns on a kitchen towel and set them aside.

In the pan in which you have sauteed the prawns, add the onions, ginger, garlic, green chillis, salt & sugar and saute them over medium-high heat, so that they are lightly browned. Add the capsicum and and saute for about 3 minutes.

Add the sauce mixture, stir well so that the cornflour dissolves completely and no lumps remain. Add in the fried prawns, toss well and cook till the mixture dries up. You can tserve this dish by garnishing it finely cut fresh spring onions on top.

Note: The above recipe is for dry Prawns Manchurian, but you can also make the dish as a gravy, by just adding some water after adding the sauce and then cook it till it becomes thick of desired consistency. You can then add the fried prawns and enjoy the gravy.