- 500g prawns, raw, peeled and deveined
- 1 1/2 tbsp vegetable oil
- 1 tsp sesame oil, toasted
- 3 garlic cloves, very finely minced
- 2 tsp ginger, grated or finely chopped (can be omitted)
- 1 tsp chilli flakes (optional for spice!)
- 1/2 cup (125 ml) water
- 3 tbsp Sriracha
- 2 tsp soy sauce, light or all purpose
- 3 tbsp brown sugar
- 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)
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!
- Prawns – 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!
- Toasted Sesame Oil is brown and has a stronger sesame flavour than untoasted sesame oil which is yellow. Toasted is the norm – it is harder to find untoasted. Will work fine with untoasted sesame oil, just slightly less sesame flavour!
- 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.
- 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!