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Mangalorean Prawn Chilli Fry made with MAGGI®

mangalorean prawn chiili fry dish served with rice
mangalorean prawn chiili fry dish served with rice
  • Number of servings
    10

Bring bold coastal flavour to your menu with Mangalorean Prawn Chilli Fry – a vibrant, high-impact dish designed for versatility and speed. Succulent king prawns are marinated and flash-fried with aromatic curry leaves, crisp peppers, and onions, then finished with a blend of MAGGI® Hot & Sweet Sauce and MAGGI® Tamarind Sauce for a perfectly balanced hit of heat, tang, and subtle sweetness. 

Ideal for small plates, sharing menus, or as a standout main, this recipe delivers authentic South Indian character while supporting operational efficiency. Using trusted MAGGI® foodservice solutions ensures consistency, streamlined preparation, and reliable quality across your kitchen. For another authentic vegetarian option from the same region, explore our Mangalorean Cauliflower Curry. Discover more globally inspired ideas and explore our chef-crafted Menu Ideas, crafted to help chefs create distinctive dishes with confidence. 

Ingredients
maggi-hot-sweet-front
MAGGI® Authentic Indian Hot and Sweet Sauce
For the prawns:
  • 5g Kashmiri chilli powder
  • 5g cumin powder
  • 2g turmeric powder
  • 30ml water
  • 1kg king prawns (peeled, deveined)
For the chilli fry:
  • 40ml vegetable oil
  • 5g curry leaves
  • 380g onion, diced
  • 380g mixed peppers, diced
  • 20g ginger puree
  • 100ml water
  • 100ml MAGGI® Hot & Sweet Sauce 
  • 50ml MAGGI® Tamarind sauce 
  • 10g coriander, finely chopped 
  • 10g green chillies, thinly sliced  
Preparation
  • 1
    Prepare marinade: Mix chilli powder, cumin, turmeric, and water to form a smooth paste. Add prawns and coat evenly.
  • 2
    Cover and allow to marinate for 10-15 minutes at room temperature (or refrigerate if holding longer)
  • 3
    Cook prawns: Heat the half the oil over medium-high heat. Add marinated prawns and sear for 3-4 minutes until just cooked. Remove and set aside.
  • 4
    Add remaining oil to the same pan. Toss in curry leaves and allow them to crackle for 10-15 seconds.
  • 5
    Add diced onions and peppers; sauté until onions turn translucent and peppers soften slightly. Stir in ginger puree.
  • 6
    Add water and MAGGI® Hot & Sweet Sauce; bring to a gentle boil to emulsify flavours.
  • 7
    Return prawns to the pan and toss for 1 minute to coat evenly.
  • 8
    Add MAGGI® Tamarind Sauce, mix well and remove from heat.
  • 9
    Spoon onto serving plates and garnish with chopped coriander and sliced green chillies.
TYPICAL VALUES Per 100gPer serveReference Intake% RI*
Energy

418 kJ

99 kcal

716 kJ

170 kcal

8400 kJ

2000 kcal

 

9%

Fat2.8g4.8g707%
of which: saturates0.3g0.5g203%
Carbohydrate7.0g12.0g2605%
of which: sugars5.2g8.9g9010%
Fibre1.2g2.1g--
Protein10.9g18.7g5037%
Sodium0.81g1.39g2.458%
Salt0.60g1.03g617%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

EnergyFatSaturatesSugarsSalt

716 kJ

170 kcal

4.8g0.5g8.9g1.03g
9%*7%*3%*10%*17%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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