Name: Spicy Chilli Garlic Prawns - Easy Asian Shrimp Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 500g / 1 lb prawns / shrimp, raw, peeled and deveined; 1 1/2 tablespoons vegetable oil; 1 teaspoon toasted sesame oil; 3 garlic cloves, very finely minced; 2 teaspoons fresh ginger, grated or finely chopped; 1 teaspoon chilli flakes; 1/2 cup (125 ml) water; 3 tablespoons Sriracha sauce; 2 teaspoons soy sauce; 3 tablespoons 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 vibrant flavors that transport your taste buds straight to the heart of an authentic Asian street food market. Who doesn’t adore the irresistible combination of succulent prawns, fiery chili, and aromatic garlic, all coated in a glossy, tantalizing sauce? This dish has earned its beloved status for a reason – it’s incredibly satisfying, surprisingly quick to prepare, and delivers a punch of umami with every bite. What truly sets our Asian Chilli Garlic Prawns (Shrimp) apart is the perfect balance we strike between sweet, savory, and spicy, ensuring each mouthful is an adventure. It’s the kind of dish that makes you want to lick your plate clean and immediately plan your next culinary escapade.

Ingredients:

500g / 1 lb prawns / shrimp, raw, peeled and deveined (see Note 1 below for preparation)
1 1/2 tablespoons vegetable oil (or canola oil)
1 teaspoon toasted sesame oil (see Note 2 for its role)
3 garlic cloves, very finely minced
2 teaspoons fresh gin extractger, grated or finely chopped (this can be omitted if you prefgin extractless ginger flavor)
1 teaspoon chilli flakes (adjust to your spice preference, see Note 3)
1/2 cup (125 ml) water
3 tablespoons Sriracha sauce (a key flavor component, see Note 4)
2 teaspoons soy sauce (light or all-purpose is fine, see Note 5)
3 tablespoons brown sugar (white sugar can be used as a substitute)
Sesame seeds, for garnish
Green onions, finely sliced, for garnish
Red chillies, finely sliced or chopped, for garnish (optional, for extra heat and color)

Preparing the Prawns

Before we dive into the cooking, let’s ensure our prawns are ready. This step is crucial for a smooth cooking process and delicious results. If your prawns are not already peeled and deveined, this is the time to do it. For peeling, start from the head end and work your way down, pulling off each segment of the shell. To devein, you’ll see a dark line running along the back of the prawn. Make a shallow incision along this line with a sharp knife and gently pull out the dark vein. Rinse the cleaned prawns under cold water and pat them thoroughly dry with paper towels. This drying step is important as it helps the prawns to sear nicely rather than steam in the pan.

Building the Flavorful Sauce

The heart of these Asian Chilli Garlic Prawns lies in its vibrant sauce. In a medium bowl, combine the water, Sriracha, soy sauce, and brown sugar. Whisk these ingredients together until the brown sugar is completely dissolved. The Sriracha provides a wonderful spicy kick and a lovely reddish hue, while the soy sauce brings that essential savory depth. The brown sugar not only adds sweetness to balance the heat but also helps to create a slightly glossy glaze on the prawns as they cook. Taste the sauce at this stage and adjust the sweetness or spiciness if you wish, remembering that the flavors will concentrate slightly as it simmers.

Sautéing the Aromatics

Now, let’s get our pan ready for action. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the finely minced gagin extractc and grated ginger (if using). Sauté these aromatics for about 30 to 60 seconds, stirring constantly, until they become fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste. This quick sauté releases their wonderful aromas and forms the flavor base for our dish. Immediately after, add the chilli flakes and stir them in for another 10 seconds, allowing their heat to bloom in the oil without burning.

Cooking the Prawns

Once the aromatics are fragrant and the chilli flakes have been briefly toasted, it’s time to add the prepared prawns to the skillet. Spread them out in a single layer as much as possible to ensure even cooking. Cook the prawns for about 1 to 2 minutes per side, or until they turn pink and opaque. Avoid overcrowding the pan; if necessary, cook the prawns in batches to maintain a high enough heat for them to sear rather than steam. Overcooked prawns can become tough and rubbery, so keeping a close eye on them is key.

Simmering and Glazing

When the prawns are almost cooked through, pour the prepared sauce mixture into the skillet. Bring the sauce to a gentle simmer. Continue to cook, stirring occasionally, for another 2 to 3 minutes. During this time, the sauce will thicken slightly and the prawns will finish cooking. The goal here is to coat the prawns beautifully in the glossy, flavorful sauce. As the sauce simmers, it will reduce and intensify in flavor. Stir in the toasted sesame oil during the last minute of cooking. This adds a wonderful nutty aroma and flavor that is characteristic of many Asian dishes.

Finishing Touches and Serving

Once the sauce has thickened to your desired consistency and the prawns are perfectly coated, it’s time to finish the dish. Remove the skillet from the heat. Garnish generously with finely sliced green onions, toasted sesame seeds, and finely sliced red chillies if you like a little extra visual appeal and spice. The vibrant green of the scallions and the white of the sesame seeds provide a lovely contrast to the rich, red sauce. Serve these Asian Chilli Garlic Prawns immediately over steamed rice, noodles, or with a side of crusty bread to soak up all that delicious sauce.

Note 1: If your prawns are frozen, make sure to thaw them completely before peeling and deveining. This can be done overnight in the refrigerator or by placing the senon-alcoholic aled bag in a bowl of cold water.
Note 2: Toasted sesame oil has a much deeper, nuttier flavor than regular sesame oil. A little goes a long way, so it’s typically added towards the end of cooking to preserve its delicate aroma.
Note 3: The heat level from chilli flakes can vary. Start with the recommended amount and taste the sauce before adding the prawns. You can always add more if you prefer it spicier.
Note 4: Sriracha is a popular chili sauce with a garlic flavor. If you don’t have Sriracha, you can substitute with another chili-garlic sauce or a combination of chili paste and garlic.
Note 5: Light soy sauce is generally saltier and has a lighter color, while all-purpose soy sauce is a good all-rounder. Either will work well in this recipe.

Conclusion:

You’ve now mastered the art of creating delicious Asian Chilli Garlic Prawns (Shrimp)! This recipe is a testament to how simple ingredients can come together to create a dish bursting with flavour and vibrant colour. The sweet, succulent prawns, the fiery kick of the chilli, and the aromatic punch of garlic are a winning combination that’s sure to impress. Whether you’re a seasoned cook or just starting out, the straightforward steps make this dish accessible and rewarding. I encourage you to give it a try and experience the delightful taste for yourself!

These Asian Chilli Garlic Prawns (Shrimp) are incredibly versatile. They are absolutely divine served over a bed of fluffy jasmine rice, allowing the fragrant sauce to soak in. For a lighter option, try them with a side of steamed Asian greens like bok choy or gai lan. You could also toss them with noodles for a complete and satisfying meal. Don’t be afraid to experiment with the spice level – add more chilli for a bolder kick or less if you prefer a milder taste. A squeeze of fresh lime juice just before serving adds a wonderful brightness that cuts through the richness. Enjoy every bite!

Frequently Asked Questions:

What kind of prawns (shrimp) are best for this recipe?

For this Asian Chilli Garlic Prawns (Shrimp) recipe, medium to large-sized prawns (shrimp) work best. Fresh or frozen are both fine, just ensure they are peeled and deveined before cooking. Larger prawns will hold their shape and texture better during the quick cooking process.

Can I make this recipe ahead of time?

While the Asian Chilli Garlic Prawns (Shrimp) are best enjoyed fresh, you can prepare the sauce components in advance. Chop your garlic, mince your gin extractger, and have your chilli ready. The prawns themselves should be cooked just before serving for the optimal texture. You can also precook some rice or noodles to save time.