Ingredients

• 500g / 1 lb prawns / shrimp, raw, peeled and deveined (Note 1)
  
• 1 1/2 tbsp vegetable oil (or canola)
  
• 1 tsp toasted sesame oil (Note 2)
  
• 3 garlic cloves, very finely minced
  
• 2 tsp ginger, grated or finely chopped (optional)
  
• 1 tsp chilli flakes (Note 3)
  
• 1/2 cup (125 ml) water
  
• 3 tbsp Sriracha (Note 4)
  
• 2 tsp soy sauce, light or all-purpose (Note 5)
  
• 3 tbsp brown sugar (or white sugar)
  

• Sesame seeds
  
• Green onions, thinly sliced
  
• Fresh red chillies, sliced or chopped

Instructions

1. 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.
2. Take the skillet off the heat for a moment so it can cool slightly. Reduce the heat to medium.
3. Set the skillet back on the burner, add the sesame oil, and let it warm.
4. Stir in the garlic, ginger, and chilli flakes. Cook until the garlic turns a light golden color.
5. 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.
6. 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.
7. 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.

• Spice control: Adjust the heat level by changing the amount of chilli flakes. Leave the Sriracha as-is since it provides essential acidity.
  
• No-spice alternative: Skip both chilli flakes and Sriracha. Instead, mix together:
  
  • 2 tbsp ketchup
    
  • 1 tbsp rice vinegar (or cider vinegar)
    
  • OR use 2 tbsp low-sodium chicken broth
    These additions replace the complexity normally supplied by Sriracha.
• 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.
  
• Sesame oil: Toasted sesame oil is darker and more aromatic. Untoasted (pale yellow) works but gives a gentler flavor.
  
• 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.
  
• 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.
  
• 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.