Asian Chilli Garlic Prawns with Sticky Spicy Garlic Sauce
By Lucas Morgan
Prep
5 min
Cook
7 min
Total
12 min
Servings
3
High heat cooking helps keep the prawns tender․ Brief sauce cooking allows the prawns to soak up flavor․ This Asian dish with chili garlic sauce includes tender prawns cooked in a garlicky sauce resembling a homemade chili jam․
Cook two batches of prawns to maintain the heat needed to sear‚ rather than steam‚ the prawns․ Roasted sesame oil‚ minced garlic and ginger‚ and chili flakes are the other main flavors used after the pan has cooled somewhat․ Water‚ Sriracha‚ light soy sauce‚ and brown sugar are added to the pan together to contribute acid‚ spice‚ and sweet elements to the sauce․
Watch the prawns‚ not the clock․ Raw prawns are straight․ Properly cooked prawns curl into a C․ Overcooked prawns tighten into an O․ Reduce the sauce to a thin consistency before returning the prawns to the pan․ Toss the prawns in the sauce for one to two minutes․ Other factors that can lead to watery sauce and tough prawns are adding too many prawns to the pan when cooking them and overcooking the prawns․
Serve the prawns with rice to soak up their sauce or cauliflower rice as an alternative․ Other suggested side dishes to serve with the prawns are cucumber salad with an Asian sesame dressing‚ Asian-style coleslaw‚ steamed vegetables‚ green beans‚ snow peas‚ and smashed cucumber salad․ Toppings for the prawns include sesame seeds‚ green onions‚ and red chilies‚ if desired․
Why you'll love this recipe
- Cooking prawns in two batches helps keep the pan hot for cooking and prevents the prawns from steaming instead of browning․
- Chilled pan with other ingredients to add flavor helps prevent the garlic from burning when sesame oil is heated․
- A three-minute simmer combines water‚ Sriracha‚ soy sauce‚ and sugar to make a thin syrup sauce to coat individual shrimp․
- Returning prawns to the pan after the sauce thickens limits their cooking time and keeps them tender․
- Chili flakes make the sauce spicy, Sriracha is added to the sauce for its vinegar and other flavors‚ not just its spiciness․
- Frozen prawns can be used after thawing and drying them thoroughly‚ the excess surface water will keep them from browning in the skillet․
Ingredients
- •500 g raw prawns / shrimp (peeled and deveined)
- •1 ½ tbsp vegetable oil (or canola)
- •1 tsp toasted sesame oil
- •3 cloves garlic (very finely minced)
- •2 tsp ginger (grated or finely chopped; can be omitted)
- •1 tsp chilli flakes
- •½ cup water (125 ml)
- •3 tbsp Sriracha
- •2 tsp light or all-purpose soy sauce
- •3 tbsp brown sugar (white sugar may be substituted)
- •sesame seeds (optional garnish)
- •green onions (optional garnish, finely sliced)
- •red chillies (optional garnish, finely sliced or chopped)
Instructions
- 1
Heat the vegetable oil in a large skillet over high heat.
- 2
Add half the prawns and sear for about 45 seconds on each side until golden, then remove to a bowl.
- 3
Repeat with the remaining prawns.
- 4
Remove the skillet from the stove to cool slightly, then turn the heat down to medium.
- 5
Return the skillet to the stove and heat the sesame oil.
- 6
Add the garlic, ginger, and chilli flakes, then cook until the garlic turns golden.
- 7
Add the water, Sriracha, soy sauce, and sugar.
- 8
Stir, increase the heat to medium-high, and simmer for 3 minutes or until the sauce thickens to a thin syrup consistency.
- 9
Return the prawns to the skillet and toss to coat in the sauce.
- 10
Reheat and cook for 1 to 2 minutes, until the sauce is reduced and coats the prawns nicely.
- 11
Garnish with sesame seeds, fresh chilli, and green onions if desired, then serve with rice.
FAQ
Nutrition (per serving)
Calories
410
Protein
52g
Fat
12g
Carbs
20g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
