CHILLI GARLIC GINGER PRAWNS
Serves 4 Prep 10 mins Cook 7 mins Ingredients
1½ tbsp canola oil b 500g peeled and deveined b raw prawns, tails intact (1kg unpeeled prawns)
1 tsp toasted sesame oil b 3 garlic cloves, finely b
minced
2 tsp finely minced ginger b 1 tsp dried chilli flakes b
½ cup (125ml) water b
3 tbsp sriracha
1 b
2 tsp light soy sauce
2 b
3 packed tbsp brown sugar b
(or white sugar)
Garnishes (optional)
White sesame seeds b
Red chilli, deseeded and b
finely sliced
Green onion, finely sliced b
Ijust love the sweet, fragrant and deeply savoury taste of Thai chilli jam. The idea for this recipe comes from the stir-fries tossed through with chilli jam that you often see at modern Thai restaurants.
This is a faster version, but still has the same big, gutsy flavours with a chilli tickle – just perfect with sweet, plump prawns.
Method
Sear prawns – Heat the oil in a large nonstick frying pan over high heat. Add half the prawns and sear each side for 45 seconds until light golden, then transfer to a bowl – they will still be raw inside. Repeat with the remaining prawns.
Cool pan – Remove the pan from the stove to cool down slightly. Turn the heat down to medium.
Make sauce – Return the pan to the stove and heat the sesame oil. Add the garlic, ginger and chilli flakes and cook for 20 seconds or until the garlic turns golden. Add the water, then the sriracha, soy sauce and sugar. Stir, increase the heat to medium-high, then let the sauce simmer for 3 minutes or until it starts to thicken to a thin, syrupy consistency.
Coat prawns – Return the prawns to the pan and toss to coat in the sauce. Cook for a further 1 minute until the prawns are cooked and the sauce has thickened and is coating the prawns.
Serve – Transfer the prawns and all the sauce to a serving plate. Sprinkle with sesame seeds, red chilli and green onion. Serve with rice or Chinese fried rice to soak up the awesome sauce! Team with your favourite garden salad given an Asian spin with Asian sesame dressing.
Notes
1. This dish has a decent amount of spiciness but is not blow-your-head-off spicy! Reduce the chilli flakes and sriracha for less spice. You can always add a bit at the end if you think you can handle more!
2. Can be substituted with all-purpose soy sauce. Don’t use dark soy sauce.
Leftovers
Fridge for two days, though best fresh. Not suitable for freezing