A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking your lips in utter satisfaction, feeling like you’ve just dined at a fancy modern Thai restaurant.
The sauce tastes like a homemade Chilli Jam except it’s far easier to make. 15 minutes, start to finish!
Quick prawn recipe with BIG flavours!
While I love a classic Chinese-style prawn stir fry with its clean and steady flavours, or the heart-stopping (in more ways than one) fried and sweet deliciousness of Honey Prawns, sometimes I find myself looking for a punch in the face (flavour-wise, that is!)
This prawn recipe came to be after I had a terrific Stir Fried Prawns in Chilli Jam at a modern(ish) Thai Restaurant. While I can’t replicate desserts at home on a whim, I usually have a fair chance of getting pretty close with savoury dishes.
I was going to try to replicate it using a homemade Chilli Jam recipe, but then I got lazy. Instead, I tried to achieve the same flavours using a little bit of this, a little bit of that, a dash of this and a splash of that.
And well, well, well, what do you know? It came out darn delicious. Really, really tasty and pretty close to making this with a homemade Chilli Jam, but just a whole lot easier and faster. 🙂
The sauce is essentially a quick and easy Chilli Jam – and it’s lip smackingly delish!
I promise I’m not exaggerating when I say that this really does taste like Spicy Stir Fries you get from modern Asian restaurants. I don’t claim this to be authentic Asian because it probably isn’t an authentic Asian stir fry but every ingredient in the sauce is certainly used in many Asian dishes!
A 12 minute recipe
There’s nothing more disappointing that shoving a big, plump, juicy-looking prawn in your mouth only to find it’s rubbery and dry.
So in my world, every prawn recipe has to be a quick recipe because otherwise you’ll overcook the prawn! And these Asian Chilli Garlic Prawns certainly fit the bill. Here’s how it goes down:
Chop / grate the ginger and garlic, measure out the sauce ingredients – 5 minutes
Sear prawns in 2 batches – 4 minutes
Simmer sauce until syrupy – 2 minutes
Toss prawns back in – 1 minute
Total time – 12 minutes 🙌🏻
TIP: get the rice started first, because that takes longer than this recipe!
Frozen prawns – all the way!
For the first couple of years when I started this website, I was a total prawn snob and urged everyone to peel their own prawns, declaring that frozen was just not the same. This conclusion was drawn from many years of mediocre frozen prawn experiences in my youth.
It’s been a very pleasant discovery to find that frozen prawns have come a long way in their time! Sure, some are better than others, but even the budget ones (eg Aldi, Costco) are still very good.
I still peel fresh prawns for company. But for everyday purposes, I’m all about frozen prawns nowadays – and I totally own it!
What to serve on the side
Serve with rice to soak up that glorious sauce. Or for a healthy low carb option try Cauliflower Rice – 77% fewer calories and 87% less carbs than rice!
Add some greens to your meal – here are a few suggestions:
Cucumber chunks tossed with Asian Sesame Dressing sprinkled with coriander/cilantro (pictured)
Asian Sesame Dressing drizzled ove leafy greens, tomato wedges or cherry tomatoes
Asian Slaw – terrifically fresh and crunchy!
Restaurant Style Chinese Broccoli with Oyster Sauce – or use any steamed Asian greens, green beans or snow peas
Enjoy! – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Asian Chilli Garlic Prawns (Shrimp)
Ingredients
- 500g / 1 lb prawns / shrimp, raw, , peeled and deveined (Note 1)
- 1 1/2 tbsp vegetable oil (or canola)
- 1 tsp sesame oil , toasted (Note 2)
- 3 garlic cloves , very finely minced
- 2 tsp ginger , grated or finely chopped (can be omitted)
- 1 tsp chilli flakes* (Note 3)
- 1/2 cup (125 ml) water
- 3 tbsp Sriracha (Note 4)
- 2 tsp soy sauce , light or all purpose (Note 5)
- 3 tbsp brown sugar (sub with white)
Garnish (optional)
- Sesame seeds
- Green onions , finely sliced
- Red chillies , finely sliced or chopped
Instructions
- Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.
- Remove skillet from stove to cool down slightly, turn down to medium.
- Return skillet to stove, heat sesame oil.
- Add garlic, ginger and chilli flakes. Cook until garlic turns golden.
- Add water, then Sriracha, soy sauce and sugar, Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.
- Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 – 2 minutes until sauce is reduced and coats the prawns nicely.
- Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice to soak up the awesome sauce! (Low carb, low cal option, try Cauliflower Rice) Side salad suggestions in post.
Recipe Notes:
Nutrition Information:
Originally published July 2016. Rewritten in May 2019, new photos, brand new video, and new Life of Dozer photos!
Life of Dozer
Another snap from the Mother’s Day weekend away to Rick Stein’s Bannisters Hotel in Port Stephens.
Contemplating the meaning of life as he gazes at the sun rise over the infinity pool….
OK, we all know that’s not true. He’s more likely wondering how much trouble he’d get in if he dove in. I don’t think the other hotel guests would appreciate swimming in a sea of Dozer’s golden fur! 😂
And from the original publish date in 2016: The vet said to figure out a way to stop him from licking his injured paw. So I did. 😉
If you enjoyed my Asian Chilli Garlic Prawns (Shrimp), I think you’ll LOVE……
My Mongolian Beef – crispy beef tossed in a fabulous sticky sauce!
My Asian Glazed Salmon with a glorious sticky glaze!
Or to serve on the side, how about Chinese Fried Rice?
Hi Nagi, Thank you for recipe
is it possible to save this souce ?
Hi Nagi. Your Asian chilli garlic prawns sound wonderful and I’m wanting to make this asap. Just regards to the toasted sesame oil. I can only find regular sesame oil in asian stores and the supermarket. I googled the difference between the two and the toasted is stronger and more used for flavoring as apposed to cooking so they say. Did you purchase a bottle of toasted oil, or make your own? I look forward to hearing from you and learning about such things. Kindest regards and absolutely adore your site.
Hi Robyn! Thanks for asking, I should’ve added a note about this 🙂 Use the regular, it’s fine. You’re right, toasted does have a stronger flavour. I use it because it’s the norm here, untoasted is harder to find! N x
Can I presume that you use raw prawns?
Hi Emma! They are raw prawns, I think they look cooked because they are a pink variety! I thought they looked pretty and they were pretty darn tasty too 🙂 But they are raw! N xx
A great recipe and one worthy of bringing back. We’ve had it more than once, even made it with salmon and it was great.
I’m amazed you keep Dozer out of the pool!
Thank you Ron! high praise from a fellow foodie 🙂 N xx
I have the same question please Nagi. Are the frozen prawns raw or cooked please? I want to make this soon, thanks, looks lovely
Hi Pam! They are raw prawns, I think they look cooked because they are a pink variety! I thought they looked pretty and they were pretty darn tasty too 🙂 But they are raw! N xx
I cannot tolerate spicy foods so if I omitted the chili and sriracha, will it still come out okay? You mentioned it needs the vinegar from the sriracha, but what can I substitute it with?
Hi Marie! I just added a Non Spicy version in the notes based on similar sauces I make 🙂 Unfortunately if we skip the sriracha we need to make up for it with a few more ingredients to compensate for flavour because sriracha is spicy and a bit tangy plus it has a bunch of other flavourings in it 🙂 Hope you get a chance to try it! N xx
I found your site about a week ago and I have made your recipes every night since! You have gotten me out of a cooking rut and I can’t wait to browse your recipes every day! This was absolutely delicious and the perfect amount of heat vs sweetness! Keep it coming 🙂
Woah that’s great Sophie, I’m so happy you’re loving the recipes ☺️
Thank you! The sauce is also for dipping crab.
Yum!
I meant to say excellent for dipping crab!
Your absolutely fabulous. You’re my go to site when thinking of dinner ideas. Thanks for the many fabulous meals and great ideas…
WOW! This was so good. Wish I had made a bigger batch. I had run out of Sriracha so I made some using Thai sweet chili sauce from Wallmart and a bit of “wing sauce” from Dollar store” mixed together. Sounds ridiculously, cheap but was really yummy. I also thickened it with a bit of cornstarch and water. Can’t wait to try more of your recipes.
Sounds like you nailed it Michael!
I have never posted a comment on any recipe but your recipes are amazing! easy ingredients and amazing flavors. I didn’t have sesame oil and just used canola….it was perfect. Even my 5 year old wanted more.
Thanks for taking the time to leave me a message Essie! I’m so glad you and your child enjoyed this! N xx
Wonderful recipe! All the ingredients (except the prawns) are pantry items, and it goes together so quickly. A new family favorite. My husband loves the sauce. He’s suggested making extra sauce and tossing in some veggie, which I will definitely try. Love the vibrant flavors and color!
I’m pleased to hear you enjoyed this Mariko! Thanks for letting me know! N x
Made this tonight using my home made sriracha.
,
Your recipe is excellent.
Thank you for sharing nagi
That’s wonderful to hear Sandra! Thank you for letting me know you enjoyed this! N x
Wonderful recipe to simulate restaurant sauces and take-aways. I used frozen giant king prawns from Marks and Spencers as they are guaranteed responsibly sourced and not from the areas operating slave-ships around Sri Lanka and China Seas. These prawns are from Honduras or Canada or Greenland in the Atlantic. None of the peeling and cooking hassle. The sauce didn’t quite thicken enough but probably because I use less sugar as it’s better for you!
I did as another reader did here and thickened with cornstarch and water paste. Dried Chilli flakes and a little Jamaican chilli sauce made the heat just right. Good to see no MSG featuring in the ingredients – The flavour was so authentic and delightful that it could be made without MSG (used ad nauseam by so many Chinese Take Aways and Restaurants). You don’t need flavour-enhancers when you the ingredients have enough super taste of their own. So I give this dish 5 stars and it’s going to be one of my regular recipes. Thank you for posting it up. Great stuff.
Thanks for the tips on the prawns Jeremy! And for letting me know you enjoyed this – N x
This was really yummy, I added some rice wine vinegar and honey to offset the heat. Thickened with a little cornstarch and it took no more than 10 minutes. Steamed broccoli and ate with cauliflower rice.
That’s terrific to hear Shari! Thanks for letting me know! N xx
This is absolutely amazing! Made the recipe with pre marinted garlic prawns from Woolies and 2 extra garlic cloves. Absolutely delicious!! Thank you!
Fantastic to hear! Always wondered about those pre marinated prawns at Woolies! N xx
Hi Nagi, I love, love, love your site and have thought everything I’ve tried so far has been 5 stars terrific! That said, last night I made your Asian Chile garlic prawns, and my lips and throat are still burning. My hubby and I consider ourselves pretty food heat experienced and tolerant, but we could not eat this – and, we really wanted to! I followed your recipe exactly (only using 1teaspoon red pepper flakes) and served with baby bok choy – what a great way to steam it!!) – and ramen.
I’ll try this again, but with no red pepper or sriracha. I’m thinking of using sesame chili oil to impart some heat.
Thanks for all your wonderful ideas. I think Dozer is super dog!
Hi Mary Lou, I’m sorry this was too spicy for you! Do you know if you used a stock-standard type red pepper flakes?? And not a speciality type that’s crazy spicy?? I actually made this fairly recently and while spicy, didn’t find it was “blow your head off” spicy! N xx
Hi Nagi, thanks for your response. I used just regular “off the shelf” red pepper flakes, but there were probably more seeds than flakes. Do you know if there are any commercial “flake only” pepper offerings? One other thing is that I’m not really a fan of sriracha on anything.
Hi Mary Lou! Well, the heat in peppers is certainly in the seeds so I’m thinking that may have been the problem! I haven’t heard of any flake only red pepper, but that’s a great idea!! 🙂 N x
Absolutely delicious and so easy! I saved this recipe! So good!
That’s terrific to hear Laurie! Thanks for taking the time to let me know – N x
I recently found your site and this is the first recipe I tried. I made it earlier in the week and it came out fantastic, restaurant quality. My 13 year old son’s, who is not a big shrimp fan, first words after trying it were “make this again. Looking forward to trying other recipes
That’s terrific to hear David! So glad you and your son enjoyed this, thank you for letting me know! N x
This is restaurant quality amazing and it’s made with such accessible ingredients, this could work equally well with meat too I believe.
Seriously, you bossed it with this recipe Nagi.
I’m so happy you enjoyed this Mia! Thank you for letting me know – N x ❤️
My fiance is allergic to seafood, so I tried this dish using chicken drumsticks instead. He absolutely loved it! The sauce is incredibly delicious…I made long french green beans as a side and he dipped those into the glaze as well. I’m a bit of an inexperienced cook, so I’m always searching for ideas and I look forward to trying more of your recipes!
I’m so pleased to hear that! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx