Asian Chilli Garlic Prawns (Shrimp)
User Reviews
4.9
Asian Chilli Garlic Prawns (Shrimp)
Description
The recipe starts with searing peeled and deveined prawns in vegetable oil until golden, then removing them while preparing the sauce. Garlic, ginger, and chili flakes are cooked briefly in toasted sesame oil to release their flavors, after which water, sriracha, soy sauce, and brown sugar are added and simmered until the sauce thickens to a syrupy consistency. The prawns are returned to the skillet, tossed with the sauce and cooked just long enough for the sauce to coat the prawns thoroughly without overcooking.
The dish has a layered heat from both chili flakes and sriracha, balanced by sweetness from the brown sugar and umami from the soy sauce. The toasted sesame oil adds depth and a pleasant aroma. Fresh toppings such as sliced green onions, sesame seeds, and additional chilies create contrast in texture and flavor. It pairs especially well with plain or flavored rice, including low-carb cauliflower rice, which soaks up the sauce effectively.
Adjusting the chili flakes allows control over the spiciness level without altering the sauce’s vinegar-based heat profile from the sriracha. If non-spicy is preferred, the recipe suggests a variation omitting both chili flakes and sriracha and replacing them with ketchup, vinegar, and cooking wine to maintain flavor complexity. Thaw frozen prawns thoroughly and pat dry before cooking for best texture. Cooking times are brief to avoid rubbery prawns.
Ingredients
- 500g / 1 lb prawn peeled and deveined (Note 1, or shrimp, raw
- 1 1/2 tbsp vegetable oil (or canola)
- 1 tsp sesame oil , toasted (Note 2)
- 3 garlic very finely minced, cloves
- 2 tsp ginger , grated or finely chopped (can be omitted)
- 1 tsp chili flakes Note 3
- 1/2 cup (125 ml) water
- 3 tbsp sriracha (Note 4)
- 2 tsp soy sauce , light or all purpose (Note 5)
- 3 tbsp brown sugar (sub with white)
Garnish (optional)
- sesame seeds
- green onions , finely sliced
- red chilies , finely sliced or chopped
Instructions
- Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.
- Remove skillet from stove to cool down slightly, turn down to medium.
- Return skillet to stove, heat sesame oil.
- Add garlic, ginger and chilli flakes. Cook until garlic turns golden.
- Add water, then Sriracha, soy sauce and sugar, Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.
- Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 - 2 minutes until sauce is reduced and coats the prawns nicely.
- Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice to soak up the awesome sauce! (Low carb, low cal option, try Cauliflower Rice) Side salad suggestions in post.
Notes
- Adjust the spiciness by varying the amount of chili flakes while keeping sriracha amount steady for vinegar flavor.
- For a non-spicy version, omit chili flakes and sriracha, replacing with ketchup, vinegar, and cooking wine to maintain sauce balance.
- When using frozen prawns, thaw completely and pat dry to remove excess water before cooking.
- Toasted sesame oil has a stronger flavor than untoasted; use what’s available but expect slight flavor differences.
- Cook prawns until they form a loose "C" shape to avoid rubbery texture from overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4 people
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 194g | |
| Calories | 410cal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 52g | 104% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 630mg | 210% |
| Sodium | 2802mg | 117% |
| Potassium | 270mg | 6% |
| Sugar | 17g | 34% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 386mg | 39% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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