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Tender prawns cooked in a spicy, garlicky sauce with soy sauce and chili, creating a quick, flavorful dish

Asian Chilli Garlic Prawns Recipe

Tender prawns cooked in a spicy, garlicky sauce with soy sauce and chili, creating a quick, flavorful dish with a perfect balance of heat and savory goodness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Prawns:
  • 1 lb large prawns peeled and deveined
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Sauce:
  • 6 cloves garlic minced
  • 2 fresh red chilies finely chopped (or 1 tablespoon chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or sugar optional, for sweetness
  • 1 tablespoon rice vinegar optional, for tang
  • 1 teaspoon sesame oil optional, for flavor depth

Equipment

  • Large skillet
  • Tongs or spatula
  • Measuring spoons
  • Knife for chopping

Method
 

  1. Pat the prawns dry with a paper towel. Season with salt and pepper.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add the prawns and sauté for 3 minutes per side, or until they turn pink and are cooked through. Remove the prawns from the skillet and set aside.
  3. In the same skillet, add the minced garlic and chopped chili. Sauté for 2 minutes until the garlic is fragrant (be careful not to burn it).
  4. Pour in the soy sauce, honey or sugar, and rice vinegar. Stir to combine and let the sauce simmer for 3 minutes to thicken slightly.
  5. Return the prawns to the skillet and toss them in the sauce, cooking for an additional 2 minutes to coat the prawns evenly with the sauce.
  6. Drizzle with sesame oil and serve immediately with rice or noodles. Garnish with fresh cilantro or green onions if desired.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat in a skillet over medium heat to avoid overcooking the prawns.
  • Spice Level: Adjust the chili amount to your desired heat level.
  • Variation: For a creamy version, add ¼ cup coconut milk to the sauce.