Asian Chilli Garlic Prawns (Shrimp

• Seafood

  • 10 oz Prawns / shrimp

• Produce

  • 1 2 tsp chilli flakes* (note 1
  • 1 Chillies, red
  • 2 Garlic cloves
  • 2 tsp Ginger
  • 1 Shallots/scallions

• Condiments

  • 2 tbsp Sriracha

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 1 tbsp Vegetable oil

• Liquids

  • 1/2 cup Water

• Other

  • 1½ tsp soy sauce, light or all purpose

Found on recipetineats.com

Description

Ingredients

• 10oz / 300g prawns / shrimp (peeled and deveined)
• 1 tbsp vegetable oil (or canola)
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 2 tsp ginger, grated or finely chopped (can be omitted)
• 1 - 2 tsp chilli flakes* (Note 1)
• ½ cup water
• 2 tbsp Sriracha (Note 2)
• 1½ tsp soy sauce, light or all purpose
• 2 tbsp brown sugar (or sub with white sugar)
• Sesame seeds
• Finely chopped shallots/scallions
• Finely chopped red chillies

Directions

• Coat prawns in vegetable oil. Heat well seasoned skillet or non stick pan over high heat. Cook prawns for 2 minutes, or until light golden and just cooked. (Note 3) Transfer onto a plate.
• Remove skillet from stove to cool down slightly, and decrease stove to medium.
• Add sesame oil into skillet, return to stove. When heated, add garlic, ginger and chilli flakes. Cook until garlic is fragrant and starting to turn golden.
• Add water, then remaining ingredients. Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a syrup consistency.
• Return prawns into skillet and toss to coat in sauce and reheat, and cook until the sauce thickens a bit more.
• Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice and steamed baby Buk Choy (Note 4)

Nutrition