Description
A vibrant and flavorful Asian Chilli Garlic Prawns recipe featuring tender prawns cooked in a spicy, garlicky sauce with a perfect balance of sweet, savory, and heat. This quick skillet dish is perfect for a weeknight meal and pairs wonderfully with steamed rice or cauliflower rice for a low-carb option.
Ingredients
Scale
Seafood
- 500g / 1 lb prawns / shrimp, raw, peeled and deveined
Oils & Sauces
- 1 1/2 tbsp vegetable oil (or canola oil)
- 1 tsp toasted sesame oil
- 3 tbsp Sriracha
- 2 tsp light or all-purpose soy sauce
Seasonings & Aromatics
- 3 garlic cloves, very finely minced
- 2 tsp ginger, grated or finely chopped (optional)
- 1 tsp chilli flakes
- 3 tbsp brown sugar (can substitute with white sugar)
- 1/2 cup (125 ml) water
Garnishes
- Sesame seeds
- Green onions, finely sliced
- Red chillies, finely sliced or chopped
Instructions
- Heat and Sear Prawns: Heat vegetable oil in a large skillet over high heat. Add half of the prawns and sear for about 45 seconds on each side until golden. Remove the cooked prawns into a bowl. Repeat the process with the remaining prawns.
- Cool Down Skillet: Remove the skillet from the stove to cool down slightly and reduce the heat to medium.
- Add Sesame Oil: Return the skillet to the stove and heat the toasted sesame oil.
- Sauté Aromatics: Add the finely minced garlic, grated ginger, and chilli flakes to the skillet. Cook until the garlic turns golden, releasing its fragrant aroma.
- Prepare Sauce: Pour in the water, then add Sriracha, soy sauce, and brown sugar. Stir well and increase the heat to medium-high. Let the mixture simmer for about 3 minutes or until the sauce thickens slightly to a thin syrup consistency.
- Toss Prawns in Sauce: Return the seared prawns to the skillet. Toss them thoroughly to coat in the sauce. Cook for an additional 1 to 2 minutes until the sauce is reduced and clings nicely to the prawns.
- Garnish and Serve: Garnish with sesame seeds, finely sliced green onions, and fresh red chillies if desired. Serve immediately with steamed rice or cauliflower rice for a low-carb alternative.
Notes
- Note 1: Use raw prawns that are peeled and deveined for best texture and flavor.
- Note 2: Toasted sesame oil adds a rich, nutty flavor; regular sesame oil can be substituted but may alter taste.
- Note 3: Adjust chilli flakes according to desired spice level; omit for a milder dish.
- Note 4: Sriracha provides both heat and sweetness; substitute with a chili garlic sauce if preferred.
- Note 5: Light soy sauce is recommended for a balanced salty flavor without overpowering the dish.
- Serving Suggestion: Serve with steamed jasmine rice or cauliflower rice for a low-carb option. A fresh side salad complements this dish well.
