Spicy Chilli-Garlic Prawns


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Tip: Before start cooking, prepare the other stir-fry ingredients mise en place because you will cook in very high heat and fast. The ingredients for stir-fry have to be within your reach so that the dish not only cooks fast but not over done. This method ensures your seafood stays firm and succulent. If using vegetables, stays crunchy and maintain its color and taste.

Yield:

2

Added:

December 3, 2009

Creator:

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Ingredients

500 grams Large Prawns (like King Prawn or Tiger Prawn)
For the Sauce/Gravy:
50 ml Soy Sauce
30 ml Rice Vinegar
2 teaspoons Sesame Oil
30 grams Tomato Ketchup
2 teaspoons Raw Sugar
1 teaspoon Cornflour
Some Water
2 tablespoons Cooking Oil
2 cloves Garlic - minced
1 tablespoon Fresh Ginger - minced
1 nos Fresh Red Chilli seeded and minced (you can also use Jalapeño or Bird's Eye Chil
1 stalk Spring Onion - sliced thinly

Preparation

1
For the Sauce: Mix all the ingredients in a small bowl and stir until sugar and cornflour dissolve.
2
Heat a pan or wok over high heat until you see some smoke coming out. Add 1 Tbl of the cooking oil. Add in the prawns and sear until browned on both sides (about 1 minute or so on both sides). Remove the prawns from the pan. Set aside.
3
With the same pan, turn up the heat on high and add in the rest of the cooking oil. Add in the garlic, ginger, chilli and half of the sliced spring onion. Stir for awhile until fragrant.
4
Add in the sauce mixture and give a quick stir until it starts to bubble.
5
Add the seared prawns and continue to stir-fry until cooked and the sauce thickens slightly. Dish out into a platter and garnish with the remaining sliced spring onion. Serve with hot steamed rice.

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