Chilli Garlic Prawns in a Sticky Sauce
Lalkila Kitchen · Seafood · Main dishes · Contemporary cooking
Keep the prepared sauce beside the hob before cooking the prawns. This is a contemporary sweet-hot stir-fry to eat with plain rice, without assigning it to a single traditional cuisine.
Ingredients
- 500 g raw peeled, deveined prawns, thawed and patted dry
- 1 1/2 tbsp vegetable oil
- 1 tsp toasted sesame oil
- 3 garlic cloves, minced
- 2 tsp grated ginger
- 1 tsp chilli flakes, or less
- 125 ml water
- 3 tbsp sriracha
- 2 tsp light or all-purpose soy sauce
- 3 tbsp brown sugar
Method
- Sear prawns in vegetable oil in two batches; transfer to a clean bowl.
- Reduce heat. Warm sesame oil, garlic, ginger and chilli flakes without scorching.
- Add water, sriracha, soy sauce and sugar. Simmer until slightly syrupy.
- Return prawns and cook until their flesh is pearly white and opaque. Coat in sauce and serve immediately.
Cooking notes
Contains shellfish, sesame and soy; soy sauce may contain wheat. The sauce is deliberately sweet and hot. Reduce the optional chilli flakes first if you want less heat, and keep the prawns' final cooking brief but complete.
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Source and adaptation
Adapted in original wording from Nagi Maehashi's “Asian Chilli Garlic Prawns (Shrimp),” RecipeTin Eats. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.