• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Cookbook recipes
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Easter
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Prawns/Shrimp

Asian Chilli Garlic Prawns (Shrimp)

By:Nagi
Published:22 May '19Updated:11 Oct '22
306 Comments
Recipe v Video v Dozer v

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!

Close up of Asian Chilli Garlic Prawns served over rice with a quick Asian cucumber side salad

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. 🙂

Chilli Garlic Prawns on a plate, ready to be served

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!

Ingredients for Asian Chilli Garlic Prawns (Shrimp) recipe

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!

How to make Asian Chilli Garlic Prawns (Shrimp)
Close up of sticky Asian spicy garlic shrimp

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!

Prawn recipe with Thai Chilli Jam

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

  • Smashed Cucumber Salad

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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of sticky Asian spicy garlic shrimp

Asian Chilli Garlic Prawns (Shrimp)

Author: Nagi | RecipeTin Eats
Dinner
Asian, Thai
4.92 from 121 votes
Servings3 – 4 people
Tap or hover to scale
Print
  • 1172
Recipe video above. Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce. A quick dinner that tastes like a homemade Chilli Jam stir fry you get at modern Thai restaurants! Spice level – this is quite spicy!

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:

?SPICINESS – Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.
NON SPICY version– skip the chilli flakes and sriracha, add 2 tbsp ketchup + 1 tbsp rice vinegar (or even cider vinegar!) + 1 tbsp Shaoxing wine (Chinese cooking wine) OR Mirin (reduce sugar by 0.5 tbsp) OR 2 tbsp chicken broth low sodium. Yes we need all these to make up for skipping the sriracha!
1. Prawns/shrimp – if using frozen (which I do), thaw completely and pat with paper towels to remove excess water. The prawns are raw, they might look cooked because they’re a pink variety!
2. Toasted Sesame Oil is brown and has a stronger sesame flavour than untoasted sesame oil which is yellow. Here in Australia, toasted is the norm – it is harder to find untoasted. Will work fine with untoasted sesame oil, just slightly less sesame flavour!
3. Chilli flakes – also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to saute it with the garlic because it will spit everywhere! Stir it in when you add the water. 
4. Sriracha is an Asian chilli sauce that is made with more than just chilli, it has flavourings. It is now common in most supermarkets in Australia, US, Canada and UK. Here is the one I use from Woolworths. 
SUBS: Another hot or chilli sauce with a similar consistency (a ketchup thickness). For a thinner stronger hot sauce like Franks, I’d probably use half Franks, half ketchup then add more Franks after tasting the sauce once reduced. 🙂
5. How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a “C” and overcooked prawns will curl into a tight “O”. Overcooked prawns have a rubbery texture and are not nice – so don’t do it! 🙂
6. Nutrition per serving, assuming 3 servings. I think this makes enough for 3 as a meal, though can stretch to 4.

Nutrition Information:

Serving: 194gCalories: 410cal (21%)Carbohydrates: 20g (7%)Protein: 52g (104%)Fat: 12g (18%)Saturated Fat: 6g (38%)Cholesterol: 630mg (210%)Sodium: 2802mg (122%)Potassium: 270mg (8%)Sugar: 17g (19%)Vitamin A: 30IU (1%)Vitamin C: 26.2mg (32%)Calcium: 386mg (39%)Iron: 5.7mg (32%)
Keywords: Asian Chilli Garlic Shrimp, Chilli Garlic Prawns, Prawn recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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! 😂

Dozer Bannisters Port Stephens May 2019

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. 😉

Dozer-injured

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!

Crispy Sticky Mongolian Beef - PF Chang's copycat, done right! Less oil, all the flavor and not stickly sweet. Easy!

My Asian Glazed Salmon with a glorious sticky glaze!

Asian Glazed Salmon | Made this last week, super for a quick midweek meal, INCREDIBLE flavour with just 5 ingredients! www.recipetineats.com

Or to serve on the side, how about Chinese Fried Rice?

Chinese Fried Rice - A recipe for those who want Chinese Fried Rice that really does taste like what you get at restaurants..

SaveSave

Previous Post
Chicken Pasta of your dreams!
Next Post
Reuben Sandwich recipe

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Pile of ultra crispy Honey Prawns

Honey Prawns – stays crispy!

Prawn pasta from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

Restaurant-Worthy Easy Prawn Linguine

Island bliss Prawn salad with coconut dressing from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

Island Bliss – Prawn Salad With Coconut Lime Dressing

More Prawns/Shrimp

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




306 Comments

  1. Ron says

    May 22, 2019 at 11:18 pm

    5 stars
    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!

    Reply
    • Nagi says

      May 23, 2019 at 7:27 am

      Thank you Ron! high praise from a fellow foodie 🙂 N xx

      Reply
    • Pam Tunney says

      May 23, 2019 at 2:24 am

      I have the same question please Nagi. Are the frozen prawns raw or cooked please? I want to make this soon, thanks, looks lovely

      Reply
      • Nagi says

        May 23, 2019 at 7:23 am

        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

        Reply
  2. Marie says

    May 22, 2019 at 11:15 pm

    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?

    Reply
    • Nagi says

      May 23, 2019 at 7:31 am

      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

      Reply
  3. Sophie McGregor says

    May 18, 2019 at 11:44 am

    5 stars
    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 🙂

    Reply
    • Nagi says

      May 20, 2019 at 9:21 am

      Woah that’s great Sophie, I’m so happy you’re loving the recipes ☺️

      Reply
  4. Sarah Faulks says

    April 28, 2019 at 3:22 pm

    Thank you! The sauce is also for dipping crab.

    Reply
    • Nagi says

      April 29, 2019 at 8:13 am

      Yum!

      Reply
    • Sarah Faulks says

      April 28, 2019 at 3:23 pm

      I meant to say excellent for dipping crab!

      Reply
  5. Cher says

    April 23, 2019 at 7:29 am

    5 stars
    Your absolutely fabulous. You’re my go to site when thinking of dinner ideas. Thanks for the many fabulous meals and great ideas…

    Reply
  6. Michael says

    March 3, 2019 at 12:16 pm

    5 stars
    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.

    Reply
    • Nagi says

      March 4, 2019 at 1:50 pm

      Sounds like you nailed it Michael!

      Reply
  7. Essie says

    August 26, 2018 at 4:40 am

    5 stars
    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.

    Reply
    • Nagi says

      August 27, 2018 at 8:07 pm

      Thanks for taking the time to leave me a message Essie! I’m so glad you and your child enjoyed this! N xx

      Reply
  8. Mariko McTee says

    August 14, 2018 at 1:09 am

    5 stars
    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!

    Reply
    • Nagi says

      August 15, 2018 at 10:11 am

      I’m pleased to hear you enjoyed this Mariko! Thanks for letting me know! N x

      Reply
  9. sandra says

    July 22, 2018 at 9:39 am

    5 stars
    Made this tonight using my home made sriracha.
    ,
    Your recipe is excellent.

    Thank you for sharing nagi

    Reply
    • Nagi says

      July 22, 2018 at 5:20 pm

      That’s wonderful to hear Sandra! Thank you for letting me know you enjoyed this! N x

      Reply
  10. Jeremy Prior says

    April 30, 2018 at 12:32 am

    5 stars
    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.

    Reply
    • Nagi says

      April 30, 2018 at 8:46 am

      Thanks for the tips on the prawns Jeremy! And for letting me know you enjoyed this – N x

      Reply
  11. Shari barnes says

    February 15, 2018 at 8:02 am

    5 stars
    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.

    Reply
    • Nagi says

      February 17, 2018 at 7:08 pm

      That’s terrific to hear Shari! Thanks for letting me know! N xx

      Reply
  12. Ansh says

    February 14, 2018 at 7:30 pm

    This is absolutely amazing! Made the recipe with pre marinted garlic prawns from Woolies and 2 extra garlic cloves. Absolutely delicious!! Thank you!

    Reply
    • Nagi says

      February 14, 2018 at 11:40 pm

      Fantastic to hear! Always wondered about those pre marinated prawns at Woolies! N xx

      Reply
  13. Mary Lou says

    February 14, 2018 at 12:44 am

    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!

    Reply
    • Nagi says

      February 14, 2018 at 11:25 pm

      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

      Reply
      • Mary Lou says

        February 16, 2018 at 10:23 am

        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.

        Reply
        • Nagi says

          February 17, 2018 at 5:43 pm

          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

          Reply
  14. Laurie Reminga says

    January 22, 2018 at 2:15 am

    Absolutely delicious and so easy! I saved this recipe! So good!

    Reply
    • Nagi says

      January 22, 2018 at 5:36 pm

      That’s terrific to hear Laurie! Thanks for taking the time to let me know – N x

      Reply
  15. David says

    November 12, 2017 at 11:45 am

    5 stars
    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

    Reply
    • Nagi says

      November 12, 2017 at 12:12 pm

      That’s terrific to hear David! So glad you and your son enjoyed this, thank you for letting me know! N x

      Reply
  16. Mia says

    September 26, 2017 at 7:54 am

    5 stars
    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.

    Reply
    • Nagi says

      September 27, 2017 at 6:39 pm

      I’m so happy you enjoyed this Mia! Thank you for letting me know – N x ❤️

      Reply
  17. PreppyNerdGirl says

    August 9, 2017 at 6:11 am

    4 stars
    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!

    Reply
    • Nagi says

      August 11, 2017 at 6:15 pm

      I’m so pleased to hear that! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx

      Reply
  18. Lisa says

    July 4, 2017 at 6:25 am

    5 stars
    I made this dish last night. It was sooooo good. My husband and I both love this very much. Your notes help a lot. Thank you very much, NAGI !!! I can’t wait to try more of your recipes…………. 🙂

    Reply
    • Nagi says

      July 5, 2017 at 7:46 pm

      That’s fantastic to hear Lisa! Thank you for letting me know – N xx

      Reply
  19. Joe fuller says

    July 1, 2017 at 3:32 pm

    5 stars
    Well we just thoroughly enjoyed these, we already had some cooked prawns from the trawlers so simply added them at end, to warm them through, thnx for that recipe next time we will add rice n bok Choy yum yum.

    Reply
    • Nagi says

      July 2, 2017 at 11:15 am

      That’s wonderful to hear Joe, thank you for letting me know! Hope you are having a lovely weekend – N xx

      Reply
  20. Fadi says

    June 3, 2017 at 11:53 am

    5 stars
    Can you please do a creamy garlic prawn recipe next!? 🤗

    Reply
    • Nagi says

      June 4, 2017 at 7:19 am

      Hi Fadi! Added to the list!!! PS If you can’t wait though, just add a splash of cream right at the end after the wine has mostly evaporated 🙂 It’s so SO good! N xx

      Reply
Newer Comments
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top