Quick and Easy Thai Chilli Prawns are everything there is to love about Asian cookery. Serves 4
Thai Sweet Chilli Sauce
Thai sweet chilli sauce is sweeter and not very spicy compared to hot sauces such as sriracha. However, it gives the dish a delicious flavour. You can use store brought sweet chilli sauce, but I like to make it myself. However, whatever version you use, the flavour is undeniable.
Prawns for Thai Sweet Chilli Prawns
When I first started cooking, I was a food snob, opposed to anything that wasn’t fresh. However, fresh prawns involve a lot of work before you can enjoy their sweet flesh. Nowadays, however, the quality of frozen food, especially seafood has improved significantly. Simply defrost raw peeled prawns in the fridge and pan-fry as required.
The Sauce for Sweet Chilli Thai Prawns
There’s more to the sauce than just sweet chilli. Soy sauce provides a salty, savoury hit, whilst sesame oil gives it a nutty umami flavour and balances the sweetness of both the prawns and sweet chilli sauce. The sauce is then finished with a squeeze of lime, adding acidity, and bringing together everything else.
400g Raw Peeled King Prawns, Defrosted if Frozen.
30ml Vegetable Oil
3 Garlic Cloves, Thinly Sliced
1 Thumb Sized Knob of Ginger, Peeled and Thinly Sliced
4 Tbsp Thai Sweet Chilli Sauce
2 Tbsp Roasted Sesame Oil
2 Tbsp Dark Soy Sauce
Juice from ½ Lime
1 Tbsp Toasted Sesame Seeds
3 Spring Onions, Thinly Sliced
1 Red Chilli, Thinly Sliced
- Heat a wok over medium-high heat and add ½ the vegetable oil. Stir-fry the prawns in batches until just cooked.
- Set the prawns aside and wipe the wok clean. Heat the remaining oil in the wok, and stir fry the ginger and garlic until the garlic begins to brown. Then, return the prawns to the pan.
- Add the sweet chilli, soy sauce, and sesame oil and bring to a boil. Remove from the heat and squeeze in the lime.
- Toss with the sesame seeds, spring onions, and chilli, then serve with rice or noodles.