How to make Prawns with Chilli Ginger - A Thai dish – prawns cooked with bird’s eye chillies, ginger and other Thai ingredients.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा), Birds eye chillies (बर्डस-आई चिल्ली)

Cuisine : Thai

Course : Main Course Seafood

Prawns with Chilli Ginger Recipe Card

Prawns with Chilli Ginger

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Prawns with Chilli Ginger checkout Palak Methi Prawns, Kadai Prawns With Roasted Pepper Jam, Prawn Makhni, Prawn in Black Bean Sauce . You can also find more Main Course Seafood recipes like Coconut Rawas, Seafood Medley, Bangda Udadmethi, Prawn Stuffed Pomfret.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Prawns with Chilli Ginger Recipe

  • Prawns (kolambi/jhinga) shelled and deveined 20-24

  • Birds eye chillies chopped 2

  • Ginger finely chopped 1 inch

  • Salt to taste

  • Crushed black peppercorns to taste

  • Oil 1 tablespoon

  • Garlic cloves chopped 3-4

  • Shallots finely chopped 4

  • Lemon grass stalk finely chopped 2

  • Vegetable stock 1 cup

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Put prawns in a bowl. Add salt and crushed peppercorns, mix well and set aside for ten to fifteen minutes.

Step 2

Heat oil in a non-stick pan. Add garlic, ginger and shallots, mix and sauté for a minute.

Step 3

Add chillies and lemongrass, mix and sauté for a minute.

Step 4

Add stock, stir and bring to a boil. Add prawns and bring to a boil. Adjust seasoning.

Step 5

Add coriander leaves and mix well.

Step 6

Serve hot.