Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Asian Chilli Garlic Prawns (Shrimp) Recipe
A fast prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns can have you smacking your lips in utter satisfaction, feeling such as you’ve simply dined at a elaborate fashionable Thai restaurant.
The sauce tastes like a home made Chilli Jam besides it’s far simpler to make. quarter-hour, begin to end!
Whereas I like a basic Chinese language-style prawn stir fry with its clear and regular flavours, or the heart-stopping (in additional methods than one) fried and candy deliciousness of Honey Prawns, typically I discover myself on the lookout for a punch within the face (flavour-wise, that’s!)
This prawn recipe got here to be after I had a terrific Stir Fried Prawns in Chilli Jam at a contemporary(ish) Thai Restaurant. Whereas I can’t replicate desserts at dwelling on a whim, I often have a good likelihood of getting fairly shut with savoury dishes.
I used to be going to attempt to replicate it utilizing a home made Chilli Jam recipe, however then I obtained lazy. As an alternative, I attempted to realize the identical flavours utilizing a bit little bit of this, a bit little bit of that, a splash of this and a splash of that.
And effectively, effectively, effectively, what have you learnt? It got here out darn scrumptious. Actually, actually tasty and fairly shut to creating this with a home made Chilli Jam, however only a complete lot simpler and sooner. 🙂
The sauce is basically a fast and simple Chilli Jam – and it’s lip smackingly delish!
I promise I’m not exaggerating once I say that this actually does style like Spicy Stir Fries you get from fashionable Asian eating places. I don’t declare this to be genuine Asian as a result of it most likely isn’t an genuine Asian stir fry however each ingredient within the sauce is actually utilized in many Asian dishes!
There’s nothing extra disappointing that shoving an enormous, plump, juicy-looking prawn in your mouth solely to search out it’s rubbery and dry.
So in my world, each prawn recipe has to be a fast recipe as a result of in any other case you’ll overcook the prawn! And these Asian Chilli Garlic Prawns actually match the invoice. Right here’s the way it goes down:
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Chop / grate the ginger and garlic, measure out the sauce elements – 5 minutes
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Sear prawns in 2 batches – 4 minutes
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Simmer sauce till syrupy – 2 minutes
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Toss prawns again in – 1 minute
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Complete time – 12 minutes 🙌🏻
TIP: get the rice began first, as a result of that takes longer than this recipe!
For the primary couple of years once I began this web site, I used to be a complete prawn snob and urged everybody to peel their very own prawns, declaring that frozen was simply not the identical. This conclusion was drawn from a few years of mediocre frozen prawn experiences in my youth.
It’s been a very nice discovery to search out that frozen prawns have come a good distance of their time! Certain, some are higher than others, however even the funds ones (eg Aldi, Costco) are nonetheless superb.
I nonetheless peel recent prawns for firm. However for on a regular basis functions, I’m all about frozen prawns these days – and I completely personal it!
Serve with rice to take in that superb sauce. Or for a wholesome low carb possibility attempt Cauliflower Rice – 77% fewer energy and 87% much less carbs than rice!
Add some greens to your meal – listed here are a number of strategies:
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Cucumber chunks tossed with Asian Sesame Dressing sprinkled with coriander/cilantro (pictured)
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Asian Sesame Dressing drizzled ove leafy greens, tomato wedges or cherry tomatoes
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Asian Slaw – terrifically recent and crunchy!
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Restaurant Model Chinese language Broccoli with Oyster Sauce – or use any steamed Asian greens, inexperienced beans or snow peas
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Smashed Cucumber Salad
Get pleasure from! – Johnsat x
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however it is a reader favorite included by widespread demand!
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however it is a reader favorite included by widespread demand!
Ingredients
- 500g / 1 lb prawns / shrimp, raw, , peeled and deveined (Note 1)
- 1 1/2 tbsp vegetable oil (or canola)
- 1 tsp sesame oil , toasted (Note 2)
- 3 garlic cloves , very finely minced
- 2 tsp ginger , grated or finely chopped (can be omitted)
- 1 tsp chilli 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)
- Sesame seeds
- Green onions , finely sliced
- Red chillies , 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
?SPICINESS – Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.
NON SPICY version– skip the chilli flakes and sriracha, add 2 tbsp ketchup + 1 tbsp rice vinegar (or even cider vinegar!) + 1 tbsp Shaoxing wine (Chinese cooking wine) OR Mirin (reduce sugar by 0.5 tbsp) OR 2 tbsp chicken broth low sodium. Yes we need all these to make up for skipping the sriracha!
1. Prawns/shrimp – if using frozen (which I do), thaw completely and pat with paper towels to remove excess water. The prawns are raw, they might look cooked because they’re a pink variety!
2. Toasted Sesame Oil is brown and has a stronger sesame flavour than untoasted sesame oil which is yellow. Here in Australia, toasted is the norm – it is harder to find untoasted. Will work fine with untoasted sesame oil, just slightly less sesame flavour!
3. Chilli flakes – also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to saute it with the garlic because it will spit everywhere! Stir it in when you add the water.
4. Sriracha is an Asian chilli sauce that is made with more than just chilli, it has flavourings. It is now common in most supermarkets in Australia, US, Canada and UK. Here is the one I use from Woolworths.
SUBS: Another hot or chilli sauce with a similar consistency (a ketchup thickness). For a thinner stronger hot sauce like Franks, I’d probably use half Franks, half ketchup then add more Franks after tasting the sauce once reduced. 🙂
5. How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a “C” and overcooked prawns will curl into a tight “O”. Overcooked prawns have a rubbery texture and are not nice – so don’t do it! 🙂
6. Nutrition per serving, assuming 3 servings. I think this makes enough for 3 as a meal, though can stretch to 4.
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