Asian Chili Garlic Prawns (Shrimp) Recipe
Delicious and spicy Asian Chilli Garlic Prawns featuring juicy prawns coated in a sticky, sweet, and garlicky chilli sauce. This quick and easy stir-fry recipe delivers the bold flavors of modern Thai restaurants, perfect for a flavorful dinner with a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 to 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian, Thai
Ingredients
Main Ingredients
- 500g / 1 lb prawns / shrimp, raw, peeled and deveined
- 1 1/2 tbsp vegetable oil (or canola oil)
- 1 tsp toasted sesame oil
- 3 garlic cloves, very finely minced
- 2 tsp ginger, grated or finely chopped (optional)
- 1 tsp chilli flakes
- 1/2 cup (125 ml) water
- 3 tbsp Sriracha sauce
- 2 tsp light soy sauce (or all-purpose soy sauce)
- 3 tbsp brown sugar (can substitute with white sugar)
Garnish (optional)
- Sesame seeds
- Green onions, finely sliced
- Red chillies, finely sliced or chopped
Instructions
- Sear Prawns: Heat vegetable oil in a large skillet over high heat. Add half of the prawns and sear them for about 45 seconds on each side until they turn golden brown, then transfer them to a bowl. Repeat this process with the remaining prawns.
- Cool Down Pan: Remove the skillet from the heat to allow it to cool slightly, then reduce the heat to medium.
- Cook Aromatics: Return the skillet to the stove and heat the toasted sesame oil. Add the minced garlic, grated ginger (if using), and chilli flakes. Cook until the garlic turns golden and fragrant.
- Make Sauce: Add the water, Sriracha sauce, soy sauce, and brown sugar to the skillet. Stir well and increase the heat to medium-high. Let the sauce simmer for about 3 minutes or until it thickens into a thin syrupy consistency.
- Toss Prawns in Sauce: Return the seared prawns to the skillet and toss them well to coat with the sauce. Cook for another 1 to 2 minutes, allowing the sauce to reduce further and cling nicely to the prawns.
- Garnish and Serve: Garnish the prawns with sesame seeds, finely sliced green onions, and red chillies if desired. Serve immediately with steamed rice or cauliflower rice to soak up the flavorful sauce.
Notes
- SPICINESS: Adjust the spiciness by varying the amount of chilli flakes. Do not reduce Sriracha because it provides essential tangy vinegar flavor to the sauce.
- NON-SPICY VERSION: Omit chilli flakes and Sriracha. Instead, add 2 tbsp ketchup, 1 tbsp rice or cider vinegar, and 1 tbsp Shaoxing wine or mirin (reduce sugar by 0.5 tbsp) or 2 tbsp low sodium chicken broth to substitute flavor.
- Prawns/shrimp: If using frozen prawns, thaw completely and pat dry to remove excess water; raw prawns may appear pink if from a pink variety.
- Toasted sesame oil has a stronger flavor than untoasted and is preferred if available, but the latter can be used with slightly less sesame aroma.
- Chilli flakes can be substituted with minced chilli or chilli paste but avoid sautéing chilli paste with garlic as it may splatter.
- Sriracha substitutes include other chili sauces of similar consistency; for thinner sauces like Frank’s, mix half ketchup and half Frank’s and adjust after reducing the sauce.
- To check if prawns are cooked perfectly, they should form a “C” shape. Overcooked prawns curl tightly into an “O” and become rubbery.
- This recipe yields enough for 3 servings as a main meal but can stretch to 4 servings.
