Ingredients

1. Prawns (mince) - 100 to 120 gms
2. Capsicum (square cut) – 1 to 1 1/2
3. Oil for deep frying

Marinade

4. Soya sauce – 1/2 tsp
5. Plain flour (Maida) - 1 tsp
6. Sesame oil - 1/4 tsp
7. Salt as per taste (optional)
8. Crushed pepper (coarse powder) - 1/4 tsp

Sauce

9. Oil – 1 tbsp
10. Onion (small, finely chopped) - 1 to 3 tbsp
11. Dry chillies – 3
12. Green chillies (chopped) - 2
13. Kaju (cashew), roughly chopped – 6
14. Garlic (chopped) - 2
15. Ginger (chopped) - 1 tsp
16. Ajinomoto - a pinch
17. Black pepper powder (coarse powder) - 1/4 tsp
18. Soya sauce - 2 to 3 tsp
19. Tomato ketchup - 3 tbsp
20. Water - 1/4 cup
21. Spring onion (chopped) - 1
22. Chilli powder - 1/2 tsp
23. Cornstarch – 1/3 cup (corn flour 3/4 tsp + water 1/3 cup)
24. Coriander leaves for garnishing – 2 tbsp
25. Spring onions for garnishing – 1

Method

1. First chop all the vegetables finely except capsicum.
2. Chop green chillies very finely or slice it vertically.
3. If you do not have prawns mince, just take 14 medium size prawns (100 gms) and grind it to a coarse paste. It will not take more than 5 seconds.
4. Marinate the prawn mince with soya sauce, maida, salt, ajinomoto and a pinch of crushed pepper. Mix well and then keep aside.
5. Cut capsicum into square pieces, then stuff prawn mince with the help of a spoon or with fingers. Take a tsp of mince and apply on capsicum and it will stick to the capsicum. Stuff it nicely.
6. Sprinkle or coat with corn flour lightly on top of stuffing, then wipe the excess corn flour on it, and deep fry it.
7. Put the stuffing part first downwards, towards the oil, so that it should cook first well, then turn the other side and cook it. Cook it on medium flame and be careful when capsicum is frying as it gets brown quickly.
8. When it is cooked you can see that prawns paste turns pink and it is cooked.
9. After frying in batches, keep it aside.

Sauce

10. Take a wide pan or kadai, add oil, when it gets warm add dry chillies and onion, stir well until it is soft and light brown in colour. It will take about 2 mins.
11. Add ginger, garlic, cashew, green chillies and stir well for about 30 seconds.
12. If you want you can add chopped spring onions also and stir fry it.
13. Now add all the sauces, ajinomoto, chilli powder and pepper powder, stir well.
14. After 30 seconds add water and cook for sometime until all water is absorbed.
15. Cook on medium flame so that it does not get burnt.
16. Add water again about 1/3 cup, mix well and cook until you get the sauce consistency.
17. If you want you can add cornstarch when the sauce is cooked and cook for a further 2 to 3 mins.
18. If it becomes very thick, add water and cook more to get the consistency you want. Then add capsicum prawn pieces and mix well and cook until the capsicum prawn pieces are coated well with the sauce.
19. At last put coriander leaves and spring onions on top. Mix it. Switch off the flame when the capsicum prawn pieces are well coated with sauce.
20. Serve it as a starter or with fried rice.

Notes

1. Take care of the salt as soya sauce and ajinomoto is used.
2. If the sauce is getting dry, you can add little water and cook it.
3. Taste and see whether you require more salt or chilli, if you like more spiciness.
4. If you require more sauce add more ingredients like soya sauce, tomato ketchup and other ingredients.
5. If you want you can thicken the sauce with 3 or more tbsp of cornstarch (corn flour 1 tsp + water 1/3 cup).