Name: Spicy Chilli Garlic Prawns - Quick & Easy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 meal; they’re an explosion of flavor that dances on your palate, leaving you craving more with every succulent bite. What is it about this seemingly simple dish that captures hearts and taste buds alike? It’s the perfect harmony of sweet, savory, spicy, and a hint of umami, all coming together in a symphony of deliciousness. People adore Asian Chilli Garlic Prawns (Shrimp) for its incredible versatility – it’s a showstopper for a dinner party but also a quick and satisfying weeknight meal that feels undeniably special. The magic lies in the irresistible glaze that coats plump, tender prawns, infused with the fiery kick of chilies and the pungent warmth of garlic, creating an addictive aroma that will fill your kitchen and draw everyone to the table.

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 (sub with white sugar if needed)
Sesame seeds, for garnish
Green onions, finely sliced, for garnish
Red chillies, finely sliced or chopped, for garnish

Cooking the Prawns

Searing the Prawns

Begin by preparing your prawns. Ensure they are fully peeled and deveined. If you’re using frozen prawns, make sure they are completely thawed and patted dry with paper towels. This step is crucial for achieving a good sear and preventing the prawns from steaming rather than frying.

Heat the vegetable oil in a large skillet or wok over medium-high heat. You want the oil to be shimmering but not smoking. A hot pan is essential for quickly cooking the prawns and giving them a lovely golden-brown exterior. Add the prawns in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary. This will ensure each prawn gets direct contact with the hot surface.

Sear the prawns for about 1-2 minutes per side, just until they turn pink and opaque and start to curl. They will finish cooking in the sauce, so you don’t want to overcook them at this stage, as they can become tough. Once seared, remove the prawns from the skillet and set them aside on a plate.

Building the Sauce

In the same skillet (no need to wash it), reduce the heat to medium. Add the toasted sesame oil. This oil has a potent, nutty aroma and flavour, so a little goes a long way. Be sure to use toasted sesame oil for the best results.
Add the finely minced gagin extractc and grated ginger (if using) to the skillet. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to your sauce. You want it to be aromatic and slightly softened.
Stir in the chilli flakes. If you prefer a milder dish, you can reduce the amount of chilli flakes or omit them entirely. For a spicier kick, feel free to add a little more. Cook for another 30 seconds until the chilli flakes release their oils and become fragrant.
Pour in the water. This will help deglaze the pan, loosening any flavourful bits stuck to the bottom from searing the prawns. Scrape the bottom of the skillet with your spatula to incorporate all those delicious browned bits into the liquid.
Whisk in the Sriracha, soy sauce, and brown sugar. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly. The Sriracha adds a pleasant heat and tang, the soy sauce provides umami, and the brown sugar balances the flavours with a touch of sweetness. You can adjust the amount of Sriracha and brown sugar to suit your personal preference for spice and sweetness.

Combining and Finishing

Return the seared prawns to the skillet with the simmering sauce. Toss them gently to coat each prawn evenly. Continue to cook for another 1-2 minutes, or until the prawns are cooked through and the sauce has thickened to your desired consistency, coating the prawns beautifully. Avoid overcooking at this point; they should be plump and tender.
Once the prawns are perfectly coated and cooked, remove the skillet from the heat.
Serve immediately. Garnish generously with toasted sesame seeds, finely sliced green onions, and finely sliced red chillies for an extra pop of colour and flavour. These Asian Chilli Garlic Prawns are wonderful served over steamed rice, noodles, or with a side of fresh vegetables.

Spicy Chilli Garlic Prawns - Quick & Easy Recipe

Conclusion:

There you have it! Your guide to creating incredibly delicious Asian Chilli Garlic Prawns (Shrimp) is complete. This recipe is all about vibrant flavors and quick preparation, making it perfect for a weeknight meal or an impressive appetizer. We’ve covered everything from the initial stir-fry to achieving that perfect saucy coating. Don’t be afraid to experiment and make these Asian Chilli Garlic Prawns (Shrimp) your own!

For serving suggestions, consider pairing these flavorful prawns with fluffy steamed jasmine rice to soak up all that incredible sauce. A side of crisp, blanched green beans or bok choy adds a lovely textural contrast and a fresh counterpoint. If you’re feeling adventurous, try serving them over a bed of noodles for a more substantial meal.

When it comes to variations, you can adjust the heat level by increasing or decreasing the amount of chili garlic sauce or fresh chilies. For a touch of sweetness, a teaspoon of honey or brown sugar can be added to the sauce. If you don’t have fresh prawns, cooked shrimp can be used, but be mindful of cooking time to avoid overcooking.

We genuinely hope you enjoy making and devouring these Asian Chilli Garlic Prawns (Shrimp). They are truly a crowd-pleaser and a fantastic way to bring bold Asian-inspired flavors into your kitchen.

Frequently Asked Questions:

Can I make this recipe ahead of time?

While the individual components can be prepped (like chopping garlic and chilies), it’s best to cook the Asian Chilli Garlic Prawns (Shrimp) just before serving. The prawns cook very quickly, and keeping them in the sauce for too long can make them tough.

What kind of chili garlic sauce should I use?

Most standard chili garlic sauces available in Asian markets or the international aisle of your grocery store will work wonderfully. Brands like Huy Fong or Lee Kum Kee are popular and readily available. The flavor profile can vary slightly between brands, so feel free to use your favorite.

Is this recipe spicy?

The spice level of these Asian Chilli Garlic Prawns (Shrimp) is adjustable. The recipe as written offers a moderate heat. If you prefer it milder, reduce the amount of chili garlic sauce and omit the fresh chilies. For a spicier kick, add more chili garlic sauce or incorporate additional fresh or dried chilies.