Chilli Prawns
Ocean fire in a bowl
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the prawns peeled?
Yes, they are completely peeled and deveined, with only the tail left on for presentation.
How spicy is this seafood dish?
It is hot and spicy, matching the flavor profile of our traditional chili dishes.
Will the prawns be rubbery?
Not at all. We cook them very quickly at high heat so they remain juicy and tender.
Can I order it without capsicum?
Yes, we can prepare the dish using only onions and chilies if you prefer.
Is it served dry or with gravy?
Typically served as a dry appetizer, but a gravy version can be prepared upon request.
About Chilli Prawns
Chilli prawns is an Indo-Chinese dish rather than a classical Indian one. The Indian-Chinese style grew out of Kolkata's Chinese community, who reworked Cantonese cooking for local palates around soy sauce, garlic, vinegar and green chilli. Chilli prawns takes that hybrid approach and applies it to prawns, served as a starter, so it sits in the Indo-Chinese tradition and not among coastal or North Indian seafood.
We coat large prawns in a light cornflour batter and fry them, then toss them in the wok with diced onion and capsicum in a soy, garlic and green-chilli sauce. The prawns are completely peeled and deveined with only the tail left on, and a portion is six prawns. They are cooked briefly over high heat so they stay just firm and juicy rather than turning rubbery. The spice elements are ground fresh in the kitchen each morning. The prawns are bought daily from Makro, so they are never frozen, and although the sauces are Chinese in style, the kitchen is halal-friendly with no pork on the premises and no alcohol in the cooking. Our chef, trained in Uttarakhand, can adjust the heat.
It is hot and savoury, the soy and garlic deep against the sweet prawns, lifted by green chilli and the crunch of onion and capsicum, in line with our other chilli dishes. It is typically served dry as an appetiser, though a gravy version can be made on request, and we can leave out the capsicum and use only onion and chilli if you prefer. This is quite distinct from our coconut-based Prawns Curry, the spiced Prawns Masala and the Continental Prawns Butter Garlic.
Serve it hot as a starter, or take the gravy version with fried rice or noodles.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Chinese menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.