I just love the sweet, fragrant and deeply savoury taste of Thai chilli jam. The idea for this Chilli Garlic Ginger Prawns recipe comes from the stir-fries tossed through with chilli jam that you often see at modern Thai restaurants. This is a faster version, but still has the same big, gutsy flavours with a chilli tickle – just perfect with sweet, plump prawns.
Chilli Garlic Ginger Prawns Recipe
Serves: 4
Ingredients:
11⁄2 tbsp canola oil
500 g peeled and deveined raw prawns, tails intact (1 kg unpeeled prawns)
1 tsp sesame oil
3 garlic cloves, finely minced
2 tsp finely minced ginger
1 tsp dried chilli flakes
1⁄2 cup (125 ml) water
3 tbsp sriracha
2 tsp light soy sauce
3 packed tbsp brown sugar (or white sugar)
Garnishes (optional)
White sesame seeds
Red chilli, deseeded and finely sliced
Green onion, finely sliced
Method:
Sear prawns – Heat the oil in a large non-stick frying pan over high heat. Add half the prawns and sear each side for 45 seconds until light golden, then transfer to a bowl – they will still be raw inside. Repeat with the remaining prawns.
Cool pan – Remove the pan from the stove to cool down slightly. Turn the heat down to medium.
Make sauce – Return the pan to the stove and heat the sesame oil. Add the garlic, ginger and chilli flakes and cook for 20 seconds or until the garlic turns golden. Add the water, then the sriracha, soy sauce and sugar. Stir, increase the heat to medium–high, then let the sauce simmer for 3 minutes or until it starts to thicken to a thin, syrupy consistency.
Coat prawns – Return the prawns to the pan and toss to coat in the sauce. Cook for a further 1 minute until the prawns are cooked and the sauce has thickened and is coating the prawns.
Serve – Transfer the prawns and all the sauce to a serving plate. Sprinkle with sesame seeds, red chilli and green onion (if using). Serve with rice or Chinese Fried Rice to soak up the awesome sauce! Team with your favourite garden salad given an Asian spin by tossing with Asian Sesame Dressing.
Smart Tips:
This dish has a decent amount of spiciness but is not blow-your-head-off spicy! Reduce the chilli flakes and sriracha for less spice. You can always add a bit extra at the end if you think you can handle more!
Can be substituted with all-purpose soy sauce. Do not use dark soy sauce.
Leftovers: Fridge 2 days though best made fresh. Not suitable for freezing.
Dinner by Nagi Maehashi, published by Macmillan Australia, RRP $44.99, photography by Nagi Maehashi
