Chili Prawns
Chili Prawns
Spice up your meals with this fast and simple prawn recipe by Adrian Richardson from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Yield 2 to 4 servings
  • 900 grams large prawns, preferably head-on
  • 2 tablespoons tomato sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons hot chilli sauce
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 3 tablespoons oil
  • 2 long red chillies , seeded and minced
  • 2 garlic cloves, minced
  • 1 stalk of fresh lemongrass, tender inner white bulb only, halved
  • 1 tablespoon fresh ginger, finely sliced
  • 4 spring onions, thinly sliced
  • ¼ cup coriander, chopped
  • 1 packet hokkien noodles
  • Lime, juiced
  • Deep fried shallots
  • Sesame seeds
  1. Using scissors, cut down the back shell of each prawn and remove the dark intestinal vein, leaving the shell intact.
  2. In a large skillet, heat oil and add the chilli, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute.
  3. Add the prawns, season and the tomato sauce, chilli sauce, sweet chilli sauce, sherry, soy, sesame oil and stir-fry for 30 seconds.
  4. Stir in the coriander, spring onions and noodles.
  5. Squeeze lime juice on top, sprinkle some deep fried shallots and sesame seeds, and serve.

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