Prawn Manchurian is the spicy, saucy lovechild of Indian and Chinese flavors, and honestly, it's a whole mood. Juicy prawns, crispy on the outside and tender on the inside, get tossed in a bold, zingy sauce that's sweet, tangy, and just the right amount of spicy. The dish, prawn manchurian, brings the party to your plate—perfect for those days when you want to ditch the basics and go full flavor mode. The Prawn Manchurian recipe is all about layering textures and flavors like a pro. First, the prawns are coated in a light batter and fried to golden, crunchy perfection. Then, the magic happens—a sizzling stir-fry of garlic, ginger, and bell peppers meets a sauce made from soy, chili, and a touch of ketchup for that sweet-heat balance. The final touch? A cornstarch slurry that makes the sauce cling to every prawn like it's meant to be. Serve the prawn manchurian as an appetizer to wow your guests or pair it with fried rice or noodles for a no-fail dinner combo. The best part? You can customize the spice level, so whether you're a heat-seeker or keeping it mellow, this Prawn Manchurian recipe has you covered. One bite, and you'll see why this dish is a fan-favorite fusion masterpiece. Get your wok ready—it's time to bring the heat!

• 1 tbsp garlic
• 1 tsp red chilli powder
• 1 tsp ginger garlic paste
• 1 tbsp ginger
• 2 tbsp tomato sauce
• 2 tbsp red chilli sauce
• Spring onion
• 1/2 tsp black pepper powder
• 2-3 green chillies
• 3 tbsp corn starch
• 1 tbsp soy sauce
• ¼ cup capsicum
• Cooking oil
• 3 tbsp maida
• 1/4 cup onions

• Get ready to vibe with prawn manchurian, the perfect mash-up of crispy prawns and bold Indo-Chinese flavors that's about to be your new foodie obsession!
• This prawn manchurian recipe is equal parts spicy, tangy, and irresistibly saucy.
• Start by cleaning and deveining 500 grams of prawns, then marinate them with 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of black pepper powder, and a pinch of salt—let them soak in all that flavor for 20 minutes.
• In a bowl, whisk together 3 tablespoons of cornflour, 3 tablespoons of all-purpose flour (maida), and enough water to make a thick, clingy batter.
• Dip each marinated prawn into this batter and get ready to fry!
• Heat oil in a kadai or deep frying pan and fry those prawns until they're golden, crispy perfection.
• Let them rest on a paper towel to drain any excess oil while you whip up the sauce.
• In a separate pan, heat 2 tablespoons of oil and saut 1 tablespoon each of finely chopped garlic and ginger, along with 2-3 chopped green chilies, until fragrant.
• Toss in 1/4 cup each of finely chopped onions and capsicum, cooking them for 2-3 minutes until just tender but still slightly crunchy.
• Now, mix up your flavor bomb: 2 tablespoons of tomato ketchup, 2 tablespoons of red chili sauce, 1 tablespoon of soy sauce, and 1/2 teaspoon of black pepper powder add this saucy goodness to the pan and let it simmer for a minute.
• Dissolve 1 tablespoon of cornflour in 1/4 cup of water and stir it into the pan to thicken the sauce into a glossy, irresistible coating.
• Finally, add the fried prawns to the pan, tossing them until every crispy piece is drenched in that flavorful sauce.
• Cook for 2-3 more minutes, then garnish with a sprinkle of chopped spring onion greens for that pop of color and extra zing.
• Serve it up hot, and watch as this recipe of prawn manchurian becomes the star of your dinner table—deliciously spicy, crispy, and downright addictive!