Asian Chilli Garlic Prawns
A delightful mix of flavours giving prawns an asian twist. You will love the mix of sweet chilli and garlic. Combines perfectly with some lightly steamed pak choi.
- PREPARATION/COOKING TIME – 30 minutes
- DIFFICULTY – Medium
- SERVES – 2
- 300g prawns
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 2 teaspoons ginger, finely chopped
- 1 chilli
- 1/2 cup water
- 1 tablespoon sweet chilli sauce
- 1 1/2 teaspoons soy sauce
- 2 tablespoons palm sugar (or substitute brown sugar)
Peel prawns with the Ezy Aussie Prawn peeler which will remove the vein. Leave the tails intact. Coat prawns in olive oil and cook until light golden and just cooked. Transfer to plate.
Allow frying pan to cool slightly before adding sesame oil and return to stove. Fry garlic, ginger and chill until fragrant and starting to turn golden.
Add water, then remaining ingredients. Stir and increase heat to medium high. Let it simmer until the sauce starts to thicken to s syrup consistency. Should only take a few minutes.
Return prawns to pan and toss to coat in sauce and reheat.
Garnish with sesame seeds and serve with rice and steamed bok choy.