Spicy Chilli Garlic Beef Prawns – Quick Easy Recipe

Asian Chilli Garlic Prawns (Shrimp) are an absolute explosion of flavor that will transport your taste buds straight to the bustling night markets of Southeast Asia. If you’re looking for a dish that’s both incredibly quick to prepare and undeniably delicious, you’ve found it. The magic of these Asian Chilli Garlic Prawns (Shrimp) lies in its harmonious balance: the sweet succulence of plump prawns, the fiery kick of fresh chilies, and the pungent aroma of roasted garlic, all coated in a glossy, savory sauce. It’s no wonder this recipe is a universal crowd-pleaser. Perfect for a weeknight dinner when time is short but cravings are high, or an impressive appetizer for your next gathering, this dish truly shines with its vibrant colors and bold, unforgettable taste. Get ready to experience culinary bliss with every single bite.

this Recipe

Ingredients:

• 500g / 1 lb prawns / shrimp, raw, peeled and deveined
• 1 1/2 tbsp vegetable oil (or canola oil)
• 1 tsp toasted sesame oil
• 3 garlic cloves, very finely minced
• 2 tsp grated or finely chopped gin extractger (optional)
• 1 tsp chilli flakes
• 1/2 cup (125 ml) water
• 3 tbsp Sriracha
• 2 tsp soy sauce (light or all-purpose)
• 3 tbsp brown sugar (or white sugar)
• Sesame seeds, for garnish
• Green onions, finely sliced, for garnish
• Red chillies, finely sliced or chopped, for garnish

Preparing the Prawns

Before we dive into cooking, let’s ensure our star ingredient, the prawns, are ready to go. Make sure they are completely thawed if they were frozen. For the best texture and to allow the sauce to coat them evenly, it’s crucial to have them peeled and deveined. This means removing the outer shell and the dark, stringy vein that runs along their backs. If you bought them pre-peeled and deveined, you’re already one step ahead! Pat them thoroughly dry with paper towels. This step is surprisingly important because excess moisture can prevent the prawns from searing nicely and can dilute the flavour of the sauce. A good pat-down will help them develop a slightly firmer texture and absorb the delicious sauce better.

Building the Flavour Base

Now, let’s create the flavour explosion for our Asian Chilli Garlic Prawns. In a medium-sized bowl, we’ll combine the liquids and seasonings that will form the backbone of our sauce. Start by adding the 1/2 cup of water. This will help to create a good volume of sauce and will also help to dissolve the sugar. Next, add the 3 tablespoons of Sriracha. This is where a good portion of our heat and that signature tangy flavour comes from. Don’t be shy with it, but if you prefer a milder dish, you can adjust the amount slightly. Then, pour in the 2 teaspoons of soy sauce. Use a light or all-purpose soy sauce; avoid dark soy sauce as it can make the dish too salty and overpower the other flavours. For sweetness, we’ll add 3 tablespoons of brown sugar. The brown sugar adds a lovely caramel note, but if you don’t have it on hand, white granulated sugar will work just fine. Whisk these ingredients together until the sugar is completely dissolved. This is your flavour base, and it smells amazing already!

Sautéing the Aromatics

In a large skillet or wok, heat the 1 1/2 tablespoons of vegetable oil (or canola oil) over medium-high heat. Once the oil is shimmering, add the finely minced garlic cloves and the grated or finely gin extractpped ginger, if you’re using it. 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 turn bitter and ruin the dish. The goal here is to release their wonderful aromas into the hot oil. Immediately aftergin extracte garlic and ginger, toss in the 1 teaspoon of chilli flakes. Stir them into the oil for another 15-20 seconds. This brief toasting of the chilli flakes awakens their heat and flavour, infusing the oil with a gentle warmth. The aroma at this stage is absolutely non-intoxicating – a perfect prelude to the prawns.

Cooking the Prawns and Sauce

Now it’s time to bring everything together. Add the prepared, dry prawns to the skillet in a single layer, if possible. This allows them to cook evenly and get a nice sear rather than steaming. Cook the prawns for about 1 to 2 minutes per side, just until they turn pink and opaque. Don’t overcook them at this stage, as they will cook further in the sauce. Once the prawns are mostly cooked, pour the prepared sauce mixture over them. Bring the sauce to a simmer, and then reduce the heat to medium-low. Continue to cook, stirring gently, for another 2 to 3 minutes, allowing the sauce to thicken slightly and coat the prawns beautifully. The soy sauce and sugar will create a glossy glaze. In the last minute of cooking, drizzle in the 1 teaspoon of toasted sesame oil. This adds a wonderful nutty depth of flavour that is characteristic of many Asian dishes. Stir it through quickly to distribute its aroma.

Finishing Touches and Serving

Once the prawns are cooked through and beautifully coated in the glossy, spicy sauce, it’s time for the final flourish. Remove the skillet from the heat. Now, we’ll add our garnishes to elevate the dish both in flavour and visual appeal. Sprinkle generously with sesame seeds. These add a delightful crunch and a nutty counterpoint to the tender prawns. Then, scatter the finely sliced green onions over the top. Their fresh, slightly pungent flavour cuts through the richness of the sauce and adds a vibrant green colour. For an extra pop of heat and colour, add the finely sliced or chopped red chillies. These are purely for garnish and optional, but they really do make the dish look spectacular. Serve your delicious Asian Chilli Garlic Prawns immediately over steamed rice or with your favourite noodles. The combination of sweet, spicy, and savoury flavours is simply irresistible. This dish is best enjoyed fresh, so don’t let those glorious prawns sit around too long!

Conclusion:

There you have it! Your guide to creating delicious Asian Chilli Garlic Prawns (Shrimp). This recipe is a fantastic way to bring bold, exciting flavours to your dinner table with minimal fuss. The combination of sweet, savory, and spicy notes makes these prawns incredibly addictive. I encourage you to give this Asian Chilli Garlic Prawns (Shrimp) a try – it’s sure to become a new favourite!

For serving suggestions, these Asian Chilli Garlic Prawns (Shrimp) are best enjoyed hot. They pair wonderfully with steamed jasmine rice, which is perfect for soaking up all that incredible sauce. You could also serve them alongside a simple stir-fried vegetable medley or even with some crusty bread for a different kind of experience.

Thinking about variations? Feel free to adjust the heat level by adding more or less chilli. If you don’t have fresh chillies, red pepper flakes work as a good substitute. For a touch of freshness, a squeeze of lime juice right before serving is divine. You can also add a splash of soy sauce for extra depth or a teaspoon of honey for a sweeter finish.

Frequently Asked Questions:

Q1: Can I use frozen prawns for this Asian Chilli Garlic Prawns (Shrimp) recipe?

Absolutely! If using frozen prawns, make sure to thaw them completely and pat them dry thoroughly before cooking. This helps ensure they get a nice sear and don’t release too much water into the pan, which could dilute the sauce.

Q2: What kind of chilli is best for Asian Chilli Garlic Prawns (Shrimp)?

For this recipe, fresh red chillies like bird’s eye chillies or Thai red chillies offer a good balance of heat and flavour. If you prefer milder heat, you can remove the seeds and membranes before chopping. If you’re sensitive to spice, you might opt for a milder red chilli variety or simply reduce the quantity used.

Spicy Chilli Garlic Prawns

A quick and easy recipe for flavourful prawns in a spicy chilli garlic sauce, perfect for a weeknight meal.

Prep Time
10 Minutes

Cook Time
15 Minutes

Total Time
25 Minutes

Servings
4 servings

Ingredients

• 500g prawns, raw, peeled and deveined
• 1 1/2 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 3 garlic cloves, very finely minced
• 2 tsp grated ginger
• 1 tsp chilli flakes
• 1/2 cup water
• 3 tbsp Sriracha
• 2 tsp soy sauce
• 3 tbsp brown sugar
• Sesame seeds, for garnish
• Green onions, finely sliced, for garnish
• Red chillies, finely sliced or chopped, for garnish

Instructions

1. Step 1
   Prepare the prawns: ensure they are thawed, peeled, and deveined. Pat them thoroughly dry with paper towels to ensure a good sear.
2. Step 2
   Build the flavour base: in a medium bowl, combine 1/2 cup water, 3 tbsp Sriracha, 2 tsp soy sauce, and 3 tbsp brown sugar. Whisk until the sugar is dissolved.
3. Step 3
   Sauté aromatics: heat 1 1/2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing for 30-60 seconds until fragrant. Stir in 1 tsp chilli flakes for 15-20 seconds.
4. Step 4
   Cook prawns and sauce: add the prepared prawns to the skillet in a single layer and cook for 1-2 minutes per side until pink. Pour the sauce mixture over the prawns, bring to a simmer, then reduce heat and cook for 2-3 minutes until the sauce thickens. Drizzle in 1 tsp toasted sesame oil in the last minute.
5. Step 5
   Finishing touches: remove from heat. Garnish with sesame seeds, sliced green onions, and sliced red chillies. Serve immediately over rice or noodles.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.