Ingredients
Scale
- 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
Instructions
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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 200 g
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 190 mg