How to make Shrimps Peking -

Batter fried prawns served with a lightly flavoured sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Shrimps (श्रिंप/ छोटे झींगे), Cornflour/ corn starch (कॉर्नफ्लावर/कॉर्नस्टार्च)

Cuisine : Chinese

Course : Main Course Seafood

For more recipes related to Shrimps Peking checkout Lemon Butter Shrimps-SK Khazana. You can also find more Main Course Seafood recipes like Prawn Baingan Masala Rasakumbha Prawn Chilli Garlic Dragon Fish Kerala Fish Curry

Shrimps Peking

Shrimps Peking Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Shrimps Peking Recipe

  • Shrimps cleaned and deveined 1 cup

  • Cornflour/ corn starch 2 tablespoons

  • Oil 1 tablespoon + to deep fry

  • Egg 1

  • Onion finely chopped 1 small

  • Garlic minced 1 tablespoon

  • Ginger minced 1 tablespoon

  • Chicken stock 4 cups

  • Dark soy sauce 1 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Rice wine vinegar 1 tablespoon

  • Red capsicum cut into medium pieces 1 medium

  • Water chestnuts 6-7


Step 1

Heat sufficient oil in a kadai.

Step 2

Break egg in a bowl and whisk well. Add 1 tablespoon cornflour and mix well.

Step 3

Add salt and mix well. Add prawns and mix well.

Step 4

Deep-fry the prawns in hot oil till crisp and light brown. Drain on absorbent paper.

Step 5

Heat 1 tablespoon oil in a non-stick pan, add onion and sauté for a minute. Add garlic and ginger and sauté further.

Step 6

Add remaining cornflour to the stock, mix well and add to the pan.

Step 7

Add soy sauce, sugar and salt and mix well.

Step 8

Add rice wine vinegar and mix well. Add capsicum and mix well.

Step 9

Slice water chestnuts and add to the pan. Mix and cook for 2 minutes.

Step 10

Add fried prawns and mix well.

Step 11

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.