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A chilli prawns recipe that perfectly balances taste and spice

A chilli prawns recipe that perfectly balances taste and spice

Chili prawns is most commonly known as a Thai delicacy, but these days its flavour profile is influenced by cuisines from around Asia and even the West. The trick to perfectly balancing taste and spice in this dish is to complement the chili with other rich flavours, including butter and garlic. Brown sugar also brings a little sweetness to cut through the heat without losing that intense chili flavour. While this may sound like a complex culinary journey, this recipe usually takes no more than 10 to 15 minutes to make!

Ingredients for 4 people

  • 500g of fresh prawns (peeled and de-veined)
  • 125ml of water
  • 1 tablespoon of cooking oil
  • 50g of butter
  • 3 tablespoons of brown sugar
  • 3 tablespoons of sriracha
  • 1 tablespoon of crushed red chili flakes
  • 3 to 5 garlic cloves (finely minced)
  • 1 teaspoon of sweet paprika
  • 2 tablespoons of soy sauce
  • 1 to 2 lemons (juiced)

How to cook chili prawns in minutes

1. Using a large, shallow pan, heat your cooking oil and butter together on a high setting.

2. Once hot, add the garlic, chili flakes, paprika, and prawns. Stir fry for around 1 and a half to 2 minutes until the prawns are seared pink and the garlic is lightly browned.

3. Quickly add the water, brown sugar, sriracha, and soy sauce to the pan. Cook for no more than 3 to 5 minutes, until the sauce is slightly thickened. If you cook the mixture for any longer, you risk making the prawns rubbery.

4. Remove from the heat and stir in your lemon juice. Serve hot with rice, and feel free to garnish with sesame seeds and chopped onions.

Not in the mood to cook?

Chili prawns may be a quick recipe, but sometimes you’re just not in the mood to cook or you don’t have the ingredients on hand. If that sounds like you tonight, never fear-you can still get your chili prawn fix with foodpanda. Plus, the great thing about ordering in is that you can taste how different cuisines have influenced this dish. Vanabhojanam, for example, has both Indian and Chinese versions of chili prawns on its menu. You can also try it barbecue style with stingray from Macpherson BBQ Seafood.

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Article Written By giuseppecgc

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