CHILLI GARLIC GINGER PRAWNS
From Dinner
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
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