These Asian Chilli Garlic Prawns are simply so succulent and divine that you will be amazed at how quick and simple they are to make and have everyone making those yummy sounds at the table!
Asian Chilli Garlic Prawns (Shrimp)
® This is a RAS signature Recipe©
♦Prep time:10 min ♦Cook time:5 min ♦Yield:4 servings.
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Asian Chilli Garlic Prawns (Shrimp)
Description
These Asian Chilli Garlic Prawns are a fast-paced, high-flavor stir-fry that delivers succulent, perfectly cooked butterflied and marinated prawns in a glossy, savory-spicy sauce. This dish is a restaurant-quality meal that comes together in minutes, offering a satisfying kick for spice lovers.
Ingredients:
Marinade:
Sauce Mixture:
Instructions
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Clean the prawns: Remove the heads and devein them. For presentation, you can keep the tail segment of the shell on. This is optional. If you are keeping the tails on - Lay the tails flat on the cutting board and scrape outwards with the back of your knife to remove and liquid in the tail itself. This will give better colour to the finished stir-fry.
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You can also butterfly the prawns for a prettier presentation. I have butterflied half and kept the other half as they were. To butterfly, lay the prawn flat on your cutting board and use a sharp knife to make an incision halfway through the back of the prawn, from the top and stop just before you reach the tail segment. You don't want to cut through the prawns, so cut gently. Butterflying causes the prawns to open up beautifully and look plumper in stir-fried dishes such as this one!
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Once all the prawns have been cleaned and prepped, give them a quick rinse under running water and add them to a bowl.
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Marinate the Prawns: To the bowl, add all the ingredients for the marinade, toss well, cover and refrigerate for 20 minutes.
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While the prawns are marinating, smash the garlic cloves, julienne the ginger slices, chop the spring onion and dried chillies into segments and also prepare the sauce.
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For the Sauce: Add all the ingredients for the sauce to a small bowl and give it a mix. Set aside.
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Cooking time: Remove the marinated prawns from the fridge. Place a wok on the heat and add the cooking oil
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As the oil heats up, add the broken dried chilli segments and fry briefly till fragrant but not dark.
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Quickly add the smashed garlic cloves and julienned ginger. Stir-fry till you can smell the aroma from the ginger and garlic.
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Now, add the marinated prawns and turn up the heat. Toss on high heat for 1-2 minutes till they are uniformly pink and have turned slightly firm.
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At this stage, add 2-3 Tbsp of the bottled red chilli sauce. Add according to the requirement. Give it a toss, till the prawns are coated.
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Now add in the prepared sauce mixture, continue to cook for 1-2 minutes more, stirring till the prawns are coated deliciously and the sauce has thickened.
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Finally, add the chopped spring onion and stir through! Serve hot with plain Jasmine rice or over a salad!
Note
- The Chilli sauce used in this recipe will no doubt be a determining factor in the final taste of this dish. Ise something that is not too sweet. We use Chings Red Chilli Sauce, which is a moderately spicy chilli sauce that is only mildly sweet as well. It has light flavours of ginger and garlic. Maggi Red Chilli Sauce will be another good alternative.
- A non-alcoholic substitute for Chinese cooking wine is Honteri Mirin, which is non-alcoholic. You can also use a meat tenderiser mixed with chicken stock. I use a liquid meat tenderiser a drop of rice vinegar, and a little chicken stock, usually in place of the rice wine in my recipes. However, Shaoxing is a very common ingredient in Chinese Cooking, if you are looking for authenticity.
- Buying prawns/shrimp: Avoid frozen prawns for recipes like this one, as they just do not do justice. Fresh Prawns or Shrimp should be firm to the touch. Avoid shrimp that feel soft or squishy. If they smell off or have the slightest ammonia smell, this means they are not fresh and likely already going bad!
- Key Ingredients: Prawns, Dried Chilli, Chilli Sauce, Garlic, Ginger, Spring Onion, Oil, Chilli sauce, Shaoxing/tenderizer, Soy Sauce, Sesame Oil, Sugar, Salt.
