These spicy, sticky prawns are the kind of meal that instantly wins over everyone at the table.
When the garlic, chilli, and sesame hit the hot pan, the whole kitchen smells warm, fresh, and irresistible.
You’ll love how quickly this dish comes together—just a few minutes, and you’ve got restaurant-style flavor.
Your family will love digging in to those juicy prawns coated in that glossy, sweet-heat sauce.
Serve them over rice, pile on your favorite garnishes, and enjoy a dinner that feels special without any fuss.
For the Prawns
- Prawns / Shrimp (500g / 1 lb) – Raw, peeled, and deveined. If using frozen, thaw completely and pat dry to help them sear properly.
- Vegetable Oil (1 1/2 tbsp) – Used for quickly searing the prawns until golden.
- Sesame Oil, toasted (1 tsp) – Adds a deep, nutty aroma that enhances the sauce.
- Garlic (3 cloves, minced) – A major source of the bold, savory flavor in the dish.
- Ginger (2 tsp, grated or chopped) – Optional, but adds a warm, aromatic lift.
- Chilli Flakes (1 tsp) – Brings heat; adjust to taste based on spice preference.
For the Sauce
- Water (1/2 cup / 125 ml) – Forms the base of the sauce before it reduces.
- Sriracha (3 tbsp) – Provides heat and the tangy vinegar note the sauce needs.
- Soy Sauce (2 tsp) – Light or all-purpose; adds salty umami depth.
- Brown Sugar (3 tbsp) – Balances the spice and helps create that sticky, glossy finish.
Optional Garnishes
- Sesame Seeds – Adds a little crunch and a toasted note.
- Green Onions – Freshness that brightens the entire dish.
- Red Chillies – For an extra hit of spice and color on top.
The Perfect Asian Chilli Garlic Prawns (Shrimp)
A fast, flavor-forward prawn dish coated in a glossy sauce that balances heat, sweetness, and plenty of garlic.
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Servings: 4
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Ingredients
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500g / 1 lb prawns / shrimp, raw, peeled and deveined (Note 1)
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1 1/2 tbsp vegetable oil (or canola)
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1 tsp toasted sesame oil (Note 2)
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3 garlic cloves, very finely minced
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2 tsp ginger, grated or finely chopped (optional)
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1 tsp chilli flakes (Note 3)
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1/2 cup (125 ml) water
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3 tbsp Sriracha (Note 4)
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2 tsp soy sauce, light or all-purpose (Note 5)
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3 tbsp brown sugar (or white sugar)
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Sesame seeds
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Green onions, thinly sliced
- Fresh red chillies, sliced or chopped
Instructions
- Place a large skillet over high heat and swirl in the vegetable oil. Add half the prawns and sear for about 45 seconds per side, just until they take on a deep golden color. Transfer to a bowl and repeat with the remaining prawns.
- Take the skillet off the heat for a moment so it can cool slightly. Reduce the heat to medium.
- Set the skillet back on the burner, add the sesame oil, and let it warm.
- Stir in the garlic, ginger, and chilli flakes. Cook until the garlic turns a light golden color.
- Pour in the water, then add the Sriracha, soy sauce, and sugar. Stir well. Raise the heat to medium-high and let the mixture bubble for about 3 minutes, or until it thickens into a light syrup.
- Return the prawns to the skillet. Toss to coat them thoroughly in the sauce and cook for 1–2 minutes, allowing the liquid to reduce until it clings nicely to the prawns.
- Finish with sesame seeds, green onions, and fresh chillies if you like. These are excellent over rice—or try cauliflower rice for a lighter option.
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Spice control: Adjust the heat level by changing the amount of chilli flakes. Leave the Sriracha as-is since it provides essential acidity.
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No-spice alternative: Skip both chilli flakes and Sriracha. Instead, mix together:
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2 tbsp ketchup
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1 tbsp rice vinegar (or cider vinegar)
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OR use 2 tbsp low-sodium chicken broth
These additions replace the complexity normally supplied by Sriracha.
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2 tbsp ketchup
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Prawns: If starting from frozen, thaw fully and blot well with paper towels so they sear instead of steaming. Some pink varieties look partially cooked even when raw—this is normal.
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Sesame oil: Toasted sesame oil is darker and more aromatic. Untoasted (pale yellow) works but gives a gentler flavor.
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Chilli flakes substitutes: Jarred minced chilli or chilli paste works too—just add it with the water rather than sautéing it, since it tends to splatter.
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Sriracha substitutes: Any similarly thick hot sauce (ketchup-like consistency) can work. If using something thin like Frank’s, try half Frank’s, half ketchup, then adjust after reducing.
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Prawn doneness: Raw prawns are straight; perfectly cooked ones curve into a “C” shape; overcooked ones curl into a tight “O” and become rubbery.
- Serving size: Nutrition is based on 3 servings, though the dish can stretch to 4 depending on sides.
- How do I stop the prawns from going rubbery?
Cook them hot and fast! Sear the prawns first, take them out, then add them back in right at the end. Perfectly juicy every time. Remember: a loose “C” shape = perfectly cooked. A tight “O” = overcooked… step away from the stove!
- Do I really need to pat the prawns dry?
Yes, 100%. Wet prawns steam, dry prawns sear. Blot them with paper towels and you’ll get that gorgeous golden colour instead of a sad, watery fry-up.
- What kind of pan works best?
A big skillet or wok is ideal. Crank the heat up and let the pan get properly hot before the oil goes in — that’s the secret to getting that lovely caramelisation on the prawns and building flavour fast.
- Can I use frozen prawns?
Absolutely. Just thaw them completely and dry them really (really!) well. Frozen prawns tend to hold moisture, so drying them is the difference between “restaurant-style sear” and “why is this grey and soggy?”.
- My sauce seems a bit thin — how do I thicken it?
Just keep simmering! The sauce reduces quickly and turns into a shiny, sticky glaze. Once it reaches a syrupy consistency, toss the prawns back in and watch them coat beautifully. (Skip the cornstarch — you don’t need it here!)
