Name: Spicy Asian Chilli Garlic Prawns - Easy Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 500g / 1 lb prawns / shrimp, raw, peeled and deveined; 1 1/2 tbsp vegetable oil; 1 tsp sesame oil, toasted; 3 garlic cloves, very finely minced; 2 tsp ginger, grated or finely chopped; 1 tsp chilli flakes; 1/2 cup (125 ml) water; 3 tbsp Sriracha; 2 tsp soy sauce, light or all purpose; 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 a vibrant explosion of flavors that instantly transport your taste buds to the heart of bustling Asian street food markets. If you’ve ever craved a meal that’s both quick to prepare and utterly sensational, look no further. This recipe for Asian Chilli Garlic Prawns (Shrimp) is designed to deliver that perfect balance of sweet, savory, spicy, and garlicky notes that have captivated home cooks and restaurant-goers alike. What makes this particular preparation so irresistible? It’s the way the succulent prawns soak up a luscious, glossy sauce, infused with the potent aromatics of fresh garlic and the fiery kick of chilies. It’s the satisfying textural contrast between the tender seafood and the slight crunch from optional garnishes. This is the kind of dish that earns rave reviews at dinner parties and becomes a go-to weeknight wonder.

Ingredients:

500g / 1 lb prawns / shrimp, raw, peeled and deveined (Note 1)
1 1/2 tbsp vegetable oil (or canola oil)
1 tsp sesame oil, toasted (Note 2)
3 garlic cloves, very finely minced
2 tsp gin extractger, 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 (can be substituted with white sugar)
Sesame seeds, for garnish
Green onions, finely sliced, for garnish
Red chillies, finely sliced or chopped, for garnish

Preparing the Prawns

Before we dive into the cooking, let’s make sure our star ingredient, the prawns, are ready to go. If you’ve bought frozen prawns, ensure they are fully thawed. For fresh prawns, a quick rinse under cold water is all they need. The key is to have them peeled and deveined. This means the tough outer shell has been removed, and the dark, stringy vein running along the back has been carefully extracted. This vein, while edible, can sometimes be a bit gritty and less pleasant in texture, so removing it enhances the overall eating experience. Patting the prawns completely dry with paper towels is a crucial step. Excess moisture will steam the prawns rather than sear them, preventing us from achieving that beautiful, slightly caramelized exterior we’re aiming for.

Crafting the Fiery Sauce

This is where the magic happens! In a small bowl, we’ll combine the liquid ingredients that will form the base of our delicious sauce. Start with the water, which will help to dissolve the sugar and create a good consistency. Next, add the Sriracha. This is our primary source of heat and that signature tangy flavour. Adjust the amount of Sriracha to your personal spice preference; if you like it milder, start with 2 tablespoons and add more to taste. Then, pour in the soy sauce. This adds a salty umami depth that balances the sweetness and heat. Finally, add the brown sugar. The brown sugar not only sweetens the sauce but also contributes a lovely caramel note and helps to thicken it slightly as it cooks. Whisk these ingredients together thoroughly until the sugar is completely dissolved. It’s important to get this sauce ready before you start cooking the prawns, as the cooking process will be quick.

Sautéing the Aromatics and Spices

Now, let’s get our pan hot and infuse it with flavour. Place a large skillet or wok over medium-high heat. Add the vegetable oil. Once the oil is shimmering, which indicates it’s hot enough, add the minced garlic andgin extractated ginger (if using). Stir them constantly for about 30 seconds, or until they become fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter. This quick sauté releases their aromatic oils, forming a flavour foundation for our dish. Immediately after, add the chilli flakes. Stir them in for another 10-15 seconds. This brief toasting of the chilli flakes helps to awaken their flavour and aroma, making them more potent. The toasting is very quick, so keep a close eye on it.

Cooking the Prawns to Perfection

With the aromatics and spices sizzling, it’s time to add the prawns. Add the prepared, dried prawns to the skillet in a single layer. Try not to overcrowd the pan; if necessary, cook the prawns in two batches. Overcrowding will lower the pan temperature and result in steaming rather than searing. Cook the prawns for about 1-2 minutes per side, until they turn pink and opaque and start to curl. You’ll see them change colour rapidly. The goal here is to just cook them through; overcooked prawns can become tough and rubbery. Once they’re almost done, it’s time to introduce our flavourful sauce.

Simmering and Glazing

Pour the prepared sauce mixture over the prawns in the skillet. Add the toasted sesame oil at this stage. The sesame oil adds a wonderfully nutty and aromatic finish that is characteristic of many Asian dishes. Bring the sauce to a gentle simmer. Continue to cook, stirring gently, for another 1-2 minutes, allowing the sauce to thicken slightly and coat the prawns beautifully. You’ll notice the sauce reducing and becomingin extractlossier, clinging to each succulent prawn. This is the glazing process, where all the flavours meld together into a harmonious, flavour-packed coating. Taste the sauce and adjust seasoning if needed – perhaps a pinch more sugar for sweetness, or a touch more soy sauce for saltiness.

Finishing Touches and Serving

Once the sauce has reached your desired consistency and the prawns are perfectly coated and cooked, it’s time to finish the dish. Remove the skillet from the heat. The residual heat will continue to cook the prawns slightly, ensuring they remain tender. Garnish generously with freshly sliced green onions, adding a fresh, slightly pungent bite that cuts through the richness of the sauce. Sprinkle with toasted sesame seeds for a delightful crunch and nutty flavour. For an extra pop of colour and a touch more heat, scatter some finely sliced red chillies over the top. This dish is best served immediately. It pairs wonderfully with steamed rice, noodles, or even as a flavourful appetizer. Enjoy the vibrant flavours and satisfying textures of your homemade Asian Chilli Garlic Prawns!

Conclusion:

There you have it – a straightforward and incredibly flavorful recipe for Asian Chilli Garlic Prawns (Shrimp)! We’ve walked through the simple steps to create this vibrant dish that’s perfect for a weeknight dinner or impressing guests. The combination of spicy chilli, aromatic garlic, and succulent prawns is truly irresistible. Remember, the beauty of this recipe lies in its adaptability. Don’t hesitate to adjust the chilli flakes to your preferred heat level or experiment with different herbs. We hope you enjoy making and devouring this delightful meal. Serve it hot and be prepared for requests for seconds!

Frequently Asked Questions:

Can I make Asian Chilli Garlic Prawns (Shrimp) ahead of time?

While it’s best to serve these prawns immediately for optimal texture, you can prepare the sauce and chop your aromatics in advance. This will significantly cut down on cooking time when you’re ready to serve. Prawns cook very quickly, so it’s ideal to cook them just before you plan to eat.

What are some good serving suggestions for Asian Chilli Garlic Prawns (Shrimp)?

This dish is wonderfully versatile! For a complete meal, serve it over fluffy steamed jasmine rice to soak up all that delicious sauce. It also pairs beautifully with noodles, like egg noodles or ramen. For a lighter option, a fresh green salad or some steamed broccoli or bok choy makes a fantastic accompaniment.

Can I use frozen prawns for this recipe?

Absolutely! Frozen prawns are a convenient option. Ensure they are fully thawed and patted dry before cooking to prevent the dish from becoming watery. Thawing them in the refrigerator overnight is the safest method. You can also thaw them under cold running water for a quicker option.