Asian Chilli Garlic Prawns (Shrimp)

These Asian Chilli Garlic Prawns are simply so succulent and divine, that you will be amazed how quick and simple they are to make and have everyone making those yummy sounds at the table!

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♦Prep time:10 min ♦Cook time:5 min ♦Yield:4 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Medium Sized Prawns		550-600 gms
Mild dried Chillies, broken into small segments		3-5
Oil		2 Tbsp
Garlic, smashed with the side of your knife		6 large cloves
Ginger, peeled		6 thin slices
Red Chilli Sauce		2-3 Tbsp
Spring Onions, cut into sections		3

For Marinating Prawns:

Shaoxing wine/ Chinese cooking wine or use Substitute - see notes		2 Tbsp
Asian Sesame Oil		1 tsp
Sugar		3/4 tsp
Cornstarch		1 tsp
Water		1 Tbsp

Sauce Mixture:

Shaoxing wine/ Chinese cooking wine or use Substitute - see notes		1 Tbsp
Light Soy Sauce		1 tsp
Red Chilli Sauce - see notes		1 Tbsp
Salt		To taste (1/2 tsp)

Method:

1. 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.
2. 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 prawns, 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!
3. Once all the prawns have been cleaned and prepped, give them a quick rinse under running water and add to a bowl.
4. Marinate the Prawns:  To the bowl, add all the ingredients for the marinade, toss well, cover and refrigerate for 20 minutes.
5. 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.
6. For the Sauce: Add all the ingredients for the sauce, to a small bowl and give it a mix. Set aside.
7. Cooking time: Remove the marinated prawns from the fridge. Place a wok on heat and add the cooking oil
8. As the oil heats up add the broken dried chilli segments and fry briefly till fragrant but not dark.
9. Quickly add the smashed garlic cloves and julienned ginger. Stir-fry till you can smell the aroma from the ginger and garlic.
10. 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.
11. At this stage add 2-3 Tbsp of the bottled red chilli sauce. Add according to requirement. Give it a toss, till the prawns are coated.
12. 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.
13. Finally, add the chopped spring onion and stir through! Serve hot with plain Jasmine rice or over a salad!

Asian Chilli Garlic Prawns (Shrimp)

 

Notes:

• The Chilli sauce used in this recipe will no doubt be a determining factor of 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 tenderizer mixed with chicken stock.  I use a liquid meat tenderizer 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 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.

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