Asian Chilli Garlic Prawns

I’ve been making this Asian Chilli Garlic Prawns recipe for years, and it never fails to impress. The combination of sweet, spicy, and garlicky flavors creates an irresistible dish that takes less than 15 minutes to prepare.

Whether you’re cooking for family or entertaining guests, these prawns deliver restaurant-quality taste right from your home kitchen.

Equipment

• Large skillet or wok
• Mixing bowls
• Sharp knife
• Cutting board
• Measuring cups and spoons

Ingredients

• 500g (1 lb) raw prawns, peeled and deveined
• 1½ tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 3 garlic cloves, very finely minced
• 2 teaspoons fresh ginger, grated or finely chopped
• 1 teaspoon chilli flakes
• ½ cup water
• 3 tablespoons Sriracha sauce
• 2 teaspoons light soy sauce
• 3 tablespoons brown sugar

Optional Garnish: 

• Sesame seeds
• Green onions, finely sliced
• Fresh red chillies, finely sliced

How To Make Asian Chilli Garlic Prawns

Step 1: Sear the Prawns

• Heat vegetable oil in large skillet over high heat
• Cook prawns in 2 batches (to avoid overcrowding)
• Cook each batch for 45 seconds per side until golden and caramelized
• Transfer to bowl and set aside

Step 2: Prepare Aromatics

• Remove skillet from heat briefly
• Reduce temperature to medium
• Return pan to stove
• Add sesame oil
• Add minced garlic, ginger, and chilli flakes
• Cook for 30 seconds until garlic turns golden

Step 3: Create the Sauce

• Add water first (to deglaze pan)
• Stir in Sriracha, soy sauce, and brown sugar
• Increase heat to medium-high
• Simmer for 3 minutes until sauce thickens and becomes glossy

Step 4: Finish the Dish

• Return prawns to skillet
• Toss thoroughly to coat with sauce
• Cook for 1-2 minutes until sauce reduces and clings to prawns
• Prawns should be heated through and glazed

Pro Tips for Success

Prawn Selection and Prep: 

• Choose medium to large prawns for the best texture and presentation
• Pat prawns completely dry before cooking to achieve better searing
• Don’t skip the deveining step – it makes a real difference in taste and appearance

Sauce Consistency: 

• Watch the sauce carefully during the simmering stage – you want it thick enough to coat but not so thick it becomes sticky
• If your sauce gets too thick, add a tablespoon of water at a time
• If it’s too thin, let it simmer a bit longer

Heat Management: 

• High heat for searing prawns creates better flavor and texture
• Medium heat for the aromatics prevents burning
• Don’t rush the process – each step builds layers of flavor

Serving Ideas and Variations

I love serving these prawns over steamed jasmine rice, which soaks up every drop of that incredible sauce. The rice acts like a canvas for all those bold flavors. For a lighter option, cauliflower rice works beautifully and keeps the dish low-carb.

You can easily customize the heat level by adjusting the chilli flakes and Sriracha. I sometimes add a squeeze of fresh lime juice at the end for extra brightness. For additional vegetables, try tossing in some snap peas or bell peppers during the last minute of cooking.

The garnishes really elevate the presentation. I sprinkle toasted sesame seeds for crunch, add sliced green onions for freshness, and include thin slices of fresh red chilli for those who want extra heat and color.

Storage and Reheating

These prawns taste best when served immediately, but leftovers keep well in the refrigerator for up to 2 days. I reheat them gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving if possible, as it can make the prawns rubbery.

This Asian Chilli Garlic Prawns recipe has earned its place in my regular dinner rotation because it delivers maximum flavor with minimal effort. The balance of sweet, spicy, and savory elements creates a dish that feels special enough for company but simple enough for busy weeknights.

Frequently Asked Questions

Can I use frozen prawns for this recipe?

Yes, frozen prawns work perfectly fine! Just make sure to thaw them completely before cooking – I recommend placing them in the refrigerator overnight or running them under cold water for quicker thawing. The most important step is to pat them completely dry with paper towels before cooking. Any excess moisture will prevent that beautiful golden sear and caramelization you’re looking for. Frozen prawns are often flash-frozen right after catch, so they can actually be fresher than some “fresh” options at the grocery store.

How can I adjust the spice level to suit my preference?

This recipe is very flexible when it comes to heat! To make it milder, reduce the Sriracha to 1-2 tablespoons and cut the chilli flakes in half or omit them entirely. For a spicier version, increase the Sriracha to 4-5 tablespoons and add up to 2 teaspoons of chilli flakes. You can also add fresh sliced chillies during the cooking process. I always recommend starting milder and adding extra Sriracha or chilli oil at the table – it’s much easier to add heat than to take it away!

What can I substitute if I don’t have Sriracha sauce?

While Sriracha gives this dish its signature flavor, you have several alternatives. Sweet chilli sauce works wonderfully and adds a similar sweet-heat profile (use the same amount). Gochujang (Korean chilli paste) creates a deeper, more complex heat – use 2 tablespoons mixed with 1 tablespoon of honey. In a pinch, you can combine regular hot sauce with a bit of extra brown sugar, though the flavor will be slightly different. Red pepper flakes mixed with ketchup and a touch of garlic powder can also work as an emergency substitute.

Can I prepare any components of this dish ahead of time?

Absolutely! You can prep the garlic and ginger up to a day in advance and store them covered in the refrigerator. The prawns can also be peeled, deveined, and patted dry several hours ahead – just keep them refrigerated in a covered bowl. You can even mix the sauce ingredients (water, Sriracha, soy sauce, and brown sugar) together beforehand. However, I don’t recommend cooking the prawns in advance, as they’re best when cooked fresh and can become rubbery when reheated. The actual cooking only takes 15 minutes, so with the prep done, you can have dinner on the table in no time!

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