Name: Spicy Asian Chilli Garlic Prawns - Quick Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 500g raw prawns or shrimp, peeled and deveined; 1 1/2 tablespoons vegetable oil; 1 teaspoon toasted sesame oil; 3 garlic cloves, very finely minced; 2 teaspoons grated fresh ginger; 1 teaspoon chilli flakes; 1/2 cup water; 3 tablespoons Sriracha sauce; 2 teaspoons soy sauce; 3 tablespoons brown sugar; Sesame seeds, for garnish; Fresh green onions, finely sliced, for garnish; Fresh red chillies, finely sliced or chopped, for garnish

Asian Chilli Garlic Prawns (Shrimp) aren’t just a meal; they’re a vibrant explosion of flavor that transports your taste buds straight to the bustling street food markets of Southeast Asia. Imagin extracte plump, succulent prawns, wok-kissed to perfection and coated in a sticky, spicy, and irresistibly aromatic sauce. It’s no wonder this dish has become a beloved go-to for so many of us. The magic lies in its effortless balance: the fiery kick of fresh chilies, the pungent depth of garlic, the sweet tang of soy sauce, and a whisper of savory goodness all come together in a symphony that’s both comforting and exhilarating. What truly sets our Asian Chilli Garlic Prawns (Shrimp) apart is the sheer simplicity of achieving such complex flavors. You’ll be amazed at how quickly this restaurant-worthy dish comes together in your own kitchen, proving that culinary brilliance doesn’t always require hours of prep or obscure ingredients.

Ingredients:

500g (1 lb) raw prawns or shrimp, peeled and deveined
1 1/2 tablespoons vegetable oil (or canola oil)
1 teaspoon toasted sesame oil
3 garlic cloves, very finely minced
2 teaspoons grated or finely chopped fresh gin extractger (optional)
1 teaspoon chilli flakes (adjust to your spice preference)
1/2 cup (125 ml) water
3 tablespoons Sriracha sauce
2 teaspoons soy sauce (light or all-purpose)
3 tablespoons brown sugar (white sugar can be substituted)
Sesame seeds, for garnish
Fresh green onions, finely sliced, for garnish
Fresh red chillies, finely sliced or chopped, for garnish (optional, for extra heat and colour)

Preparing the Prawns and Sauce

Step 1: Pat Dry and Season Your Prawns

The first step to achieving perfectly cooked prawns is to ensure they are completely dry. After you’ve peeled and deveined your 500g of prawns, gently pat them thoroughly with paper towels. This might seem like a small detail, but it’s crucial for a good sear. Moisture on the surface of the prawns will steam them rather than sear them, leading to a less desirable texture. Once they are dry, you can lightly season them with a pinch of salt and pepper if you wish, though the sauce will provide plenty of flavour. Set them aside while you prepare the sauce base.

Step 2: Build the Flavorful Sauce Base

In a medium-sized bowl, we’re going to combine all the liquid and flavouring ingredients for our sauce. Pour in the 1/2 cup of water, then add the 3 tablespoons of Sriracha sauce. This hot sauce will be the backbone of our chilli garlic flavour, providing both heat and a pleasant tang. Next, add the 2 teaspoons of soy sauce for that essential umami depth. Now, stir in the 3 tablespoons of brown sugar. The sugar is important for balancing the heat and acidity of the Sriracha and soy sauce, creating a well-rounded flavour profile. It will also help to thicken the sauce slightly as it cooks. Whisk these ingredients together until the brown sugar is fully dissolved.

Step 3: Infuse the Aromatics

Now, let’s get our pan ready for the aromatics. Heat the 1 1/2 tablespoons of vegetable oil (or canola oil) in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the 3 cloves of very finely minced garlic and the 2 teaspoons of grated or finely gin extractpped ginger, if you’re using it. Stir these constantly for about 30-60 seconds until they become fragrant. Be careful not to burn the garlic, as this will make it bitter. We just want to toast them slightly to release their delicious oils. Immediately after, add the 1 teaspoon of chilli flakes. Stir them in for another 15-20 seconds, allowing their heat and aroma to bloom in the hot oil. This quick sautéing of aromatics is key to unlocking their full flavour potential.

Cooking the Prawns

Step 4: Sear the Prawns and Introduce the Sauce

With the aromatics fragrant and the chilli flakes just toasted, it’s time to add the prawns. Add your prepared, dried prawns to the hot skillet in a single layer if possible. This helps ensure they cook evenly and get a nice sear on each side. Let them cook undisturbed for about 1-2 minutes per side, until they just start to turn pink and opaque. They don’t need to be fully cooked at this stage, as they will finish cooking in the sauce. Once the prawns have begun to change colour, pour the prepared sauce mixture (from Step 2) directly into the skillet.

Step 5: Simmer and Thicken the Sauce

Now, bring the sauce to a gentle simmer. Stir everything together, ensuring the prawns are well coated in the developing sauce. Continue to cook, stirring occasionally, for another 3-5 minutes, or until the prawns are completely pink, opaque, and cooked through. The sauce should have thickened slightly and become glossy. If the sauce seems too thin for your liking, you can let it simmer for an extra minute or two to reduce further. If it becomes too thick, you can add a tablespoon or two of water to loosen it up. During this final cooking stage, stir in the 1 teaspoon of toasted sesame oil. This adds a wonderful nutty aroma and depth of flavour that is characteristic of many Asian dishes. Give it a final stir to combine.

Step 6: Finish and Garnish

Once the prawns are perfectly cooked and coated in the luscious sauce, it’s time to finish the dish. Taste the sauce and adjust seasoning if necessary. You might want a little more soy sauce for saltiness, or a pinch more sugar for sweetness, depending on your preference. To serve your Asian Chilli Garlic Prawns, transfer them to a serving platter. Garnish generously with the finely sliced green onions, which will add a fresh, sharp bite. Sprinkle with a scattering of sesame seeds for a bit of texture and nutty flavour. If you like extra heat and a pop of colour, add the finely sliced red chillies. This dish is best served immediately while hot and the sauce is still wonderfully rich. Enjoy the explosion of flavours!

Conclusion:

There you have it – a straightforward yet incredibly flavorful recipe for Asian Chilli Garlic Prawns (Shrimp)! This dish is a fantastic weeknight meal that comes together in a flash, proving that delicious and exciting food doesn’t need to be complicated. The perfect balance of spicy chilli, aromatic garlic, and savory soy sauce coats succulent prawns, creating a truly addictive experience.

I love serving my Asian Chilli Garlic Prawns (Shrimp) over fluffy steamed jasmine rice to soak up all that incredible sauce. They also make a stunning appetizer when served with some fresh lime wedges and a sprinkle of chopped cilantro. Don’t be afraid to get creative with this recipe! You can easily add other vegetables like bell peppers, snow peas, or broccoli florets during the last few minutes of cooking for a complete stir-fry. For a different flavor profile, consider adding a splash of sesame oil or a pinch of brown sugar to the sauce. I encourage you to give these Asian Chilli Garlic Prawns (Shrimp) a try – I’m confident they’ll become a regular in your cooking repertoire!

Frequently Asked Questions:

Can I make this recipe spicier?

Absolutely! If you love heat, feel free to add more fresh red chillies (finely chopped) or increase the amount of dried chilli flakes. A dash of Sriracha or your favorite hot sauce can also be added to the sauce mixture for an extra kick.

What if I don’t have fresh gin extractger or garlic?

While fresh is always best for maximum flavor, you can substitute with 1 teaspoon ofgin extractound ginger and 1 teaspoon of garlic powder per tablespoon of fresh ingredient. However, the aroma and taste will be more pronounced with fresh aromatics.

Can I use frozen prawns for this recipe?

Yes, you can! Ensure you thaw the frozen prawns completely and pat them thoroughly dry with paper towels before cooking. This helps prevent the dish from becoming watery and ensures the prawns get a good sear.