Name: Asian Chilli Garlic Prawns - Quick & Easy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Ingredients: 500g prawns, raw, peeled and deveined; 1 1/2 tbsp vegetable oil; 1 tsp toasted sesame oil; 3 garlic cloves, very finely minced; 2 tsp grated ginger; 1 tsp chilli flakes; 1/2 cup water; 3 tbsp Sriracha sauce; 2 tsp light soy sauce; 3 tbsp brown sugar; Sesame seeds, for garnish; Green onions, finely sliced, for garnish; Red chillies, finely sliced or chopped, for garnish

Asian Chilli Garlic Prawns (Shrimp) are more than just a dish; they’re an explosion of flavor that dances on your palate. This recipe is my go-to when I crave something that’s both incredibly satisfying and deceptively simple to prepare. What is it about these succulent prawns, coated in a vibrant, spicy, and garlicky sauce, that captivates us? It’s the perfect harmony of sweet, savory, and a touch of heat, all coming together to create a truly addictive experience. People adore Asian Chilli Garlic Prawns (Shrimp) because they deliver restaurant-quality taste without the fuss, making them ideal for weeknight dinners or impressive entertaining. The magic lies in the fresh ingredients and the quick cooking time, ensuring plump, juicy prawns bathed in a glossy, aromatic sauce that will have you licking your plate clean. Get ready to impress yourself and your loved ones with this sensational meal!

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 grated or finely chopped fresh gin extractger (optional)
1 tsp chilli flakes
1/2 cup (125 ml) water
3 tbsp Sriracha sauce
2 tsp light or all-purpose soy sauce
3 tbsp brown sugar (can be substituted with white sugar)
Sesame seeds, for garnish
Green onions, finely sliced, for garnish
Red chillies, finely sliced or chopped, for garnish (optional, for extra heat and colour)

Preparing the Prawns and Sauce

The beauty of this Asian Chilli Garlic Prawns recipe lies in its simplicity and speed. Most of the preparation involves getting your ingredients ready to go, so you can have a flavour-packed meal on the table in under 30 minutes. First, ensure your prawns or shrimp are thoroughly peeled and deveined. This is crucial for both texture and preventing any grittiness. If you’ve bought them frozen, make sure they are completely thawed and patted dry with paper towels. This step is important because excess moisture can prevent the prawns from searing properly and can dilute the sauce.

Next, let’s talk about the aromatic foundation of our sauce. We need to prepare the gargin extract and ginger. For the garlic, aim for a very fine mince. This ensures that the garlic flavour infuses evenly into the sauce without large, overpowering chunks. A garlic press can be a quick and efficient tool for this. If yougin extract using fresh ginger, grate it finely or chop it as small as yougin extractssibly can. If fresh ginger isn’t available, you can omit it, but it does add a lovely warmth and depth to the dish. Keep these finely minced aromatics aside. We’ll also get our chilli flakes ready. The amount of chilli flakes can be adjusted to your personal spice preference; you can add a little more for a spicier kick or a little less if you prefer it milder.

Now, let’s bring together the elements of our vibrant sauce. In a small bowl, whisk together the water, Sriracha sauce, soy sauce, and brown sugar. The brown sugar not only adds sweetness but also helps to create a slight caramelization when cooked, adding another layer of flavour. If you’re using white sugar, the process will be similar, though the final colour of the sauce might be slightly lighter. Ensure the sugar is dissolved into the liquid mixture. This sauce mixture is what will coat the succulent prawns, transforming them into a dish that’s both sweet, spicy, and savoury.

Cooking the Asian Chilli Garlic Prawns

Searing the Aromatics

Once all your ingredients are prepped and ready, it’s time to start cooking. Heat the vegetable oil in a large skillet or wok over medium-high heat. You want the oil to be shimmering but not smoking. Once the oil is hot, add the gin extractely minced garlic and grated ginger (if using). Sauté these aromatics for about 30 to 60 seconds, stirring constantly. Be very careful not to burn the garlic, as burnt garlic can impart a bitter flavour to the entire dish. You’re looking for them to become fragrant, which is usually indicated by a delightful aroma wafting from the pan. This initial sautéing process really wakes up the flavours.

Adding Spice and Developing the SauceImmediately after the garlic and ginger are fragrant, add the chilli flakes to the pan. Stir them into the oil and aromatics for about 15 seconds. This helps to toast the chilli flakes slightly, releasing their latent heat and flavour into the oil. Now, carefully pour in the prepared sauce mixture (water, Sriracha, soy sauce, and brown sugar). Bring the sauce to a gentle simmer, stirring to ensure the brown sugar fully dissolves. Allow the sauce to simmer for about 2 to 3 minutes, letting it thicken slightly. The consistency you’re aiming for is a syrupy glaze that will cling beautifully to the prawns. You might notice the sauce becoming a richer colour as it simmers.

Cooking the Prawns to Perfection

Add the peeled and deveined prawns to the simmering sauce in a single layer. It’s important not to overcrowd the pan, as this can cause the prawns to steam rather than sear, resulting in a less desirable texture. If necessary, cook the prawns in batches. Gently toss the prawns in the sauce, ensuring each one is coated. Cook for approximately 2 to 3 minutes per side, or until the prawns turn pink and opaque and are just cooked through. Overcooked prawns can become tough and rubbery, so keep a close eye on them. The heat from the pan and sauce will continue to cook them even after you remove them from the heat, so it’s best to err on the side of slightly undercooked rather than overcooked.

Finishing Touches and Infusing Flavours

Once the prawns are perfectly cooked and coated in the glossy sauce, stir in the toasted sesame oil. The sesame oil is added at the end to preserve its delicate, nutty aroma. Give everything a final gentle toss to distribute the sesame oil evenly. This is where the dish really comes alive with its signature aroma. Remove the skillet from the heat immediately after adding the sesame oil.

Garnishing and Serving

Transfer the Asian Chilli Garlic Prawns to a serving platter or individual bowls. The vibrant red of the sauce and the glistening prawns are already visually appealing. Now, it’s time for the final flourish of garnishes. Generously sprinkle the sliced green onions over the top. The fresh, sharp bite of the green onions provides a lovely contrast to the sweet and spicy sauce. Add a scattering of sesame seeds for a subtle crunch and nutty flavour. If you want an extra pop of colour and a touch more heat, scatter the finely sliced red chillies over the prawns. Serve immediately with your favourite rice or noodles to soak up all that delicious sauce.

Conclusion:

There you have it – a straightforward and incredibly flavorful recipe for Asian Chilli Garlic Prawns (Shrimp) that’s perfect for a quick weeknight meal or an impressive appetizer. The beauty of this dish lies in its simplicity, allowing the vibrant flavors of chilli, garlic, and soy sauce to shine. Whether you’re a seasoned cook or just starting out, I encourage you to give this recipe a try. The aroma alone will have your kitchen smelling incredible, and the taste is truly addictive!

For serving suggestions, these Asian Chilli Garlic Prawns are fantastic over a bed of fluffy steamed jasmine rice, tossed with noodles, or even served alongside a fresh green salad for a lighter option. They also make an excellent addition to a dim sum spread or as a sophisticated appetizer when served in small bowls with toothpicks.

Don’t be afraid to get creative with variations! If you prefer a spicier kick, add an extra chilli or a pinch of chilli flakes. For a touch of sweetness, a teaspoon of honey or maple syrup can be incorporated. You can also experiment with different herbs like fresh cilantro or spring onions for garnish.

Asian Chilli Garlic Prawns (Shrimp) FAQs:

Can I use frozen prawns for this recipe?

Absolutely! If you’re using frozen prawns, make sure to thaw them completely before cooking. It’s best to thaw them in the refrigerator overnight or place them in a colander and rinse them under cold water until thawed. Pat them thoroughly dry before adding them to the wok or pan to ensure they sear nicely.

What kind of chilli should I use?

For this recipe, fresh red chillies like bird’s eye chillies or serrano peppers work wonderfully for a good balance of heat and flavor. If you’re sensitive to spice, you can reduce the amount or remove the seeds and membranes. Alternatively, you can use dried red chilli flakes for convenience, adjusting the quantity to your preferred level of heat.