These Asian Chilli Garlic Prawns burst with flavor, featuring perfectly seared prawns enveloped in a tangy, spicy sauce. Infused with garlic, ginger, and red chilies, the dish delivers vibrant, layered taste sensations that elevate a simple seafood meal to a gourmet experience reminiscent of a modern Thai restaurant.

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I been a fan of bold flavours for as long as I can remember and this Asian Chilli Garlic Prawns recipe is one of my faves. I start with 500g large prawns, peeled and deveined, lightly coated in 1 tbsp cornflour before searing them in 2 tbsp vegetable oil.

Then I add 2-3 garlic cloves, finely minced along with 2 medium red chilies and a 1 inch piece of grated ginger. These ingredients work together with 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tbsp brown sugar to build a spicy, sticky sauce that reminds me of classic Chinese Garlic Prawns and other prawn dishes like Sweet Chilli Prawns.

I finish off with a drizzle of 1 tsp sesame oil, 1/4 cup water or chicken stock, sprinkled spring onions, and a squeeze of lime juice if desired. This dish is full of protein and antioxidants from the prawns and spices, making it both tasty and nutritious.

Why I Like this Recipe

I really love this recipe because it brings a restaurant-quality vibe right into my own kitchen. The prawns come out perfectly seared and a little charred, which makes them taste so awesome. I also really like how the sauce is this mix of sweet, salty and spicy flavors – its a super fun explosion in your mouth every time. Plus, it’s really fast and easy to make so i dont have to spend too much time in the kitchen when i’m craving something delicious. Lastly, the aroma of garlic, ginger, and red chilies really fills my kitchen with an irresistible smell that makes me excited to dig in.

Ingredients

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Prawns are high-protein, low fat and tender, boosting a nutritious, succulent texture.
Garlic delivers bold flavor and beneficial compounds, adding depth and mild spiciness.
Red chilies contribute heat, vitamin C and vibrant colour, energizing each bite.
Ginger offers zesty spice, aids digestion and boosts overall warm flavor.
Spring onions bring freshness with a light crunch and subtle, aromatic taste.
Soy sauce intensifies umami, adding salty depth that enriches this dish.
Lime juice provides a subtle sour zing balancing heat, adding refreshing brightness.
Fish sauce delivers an umami punch and saltiness, intensifying the rich savoury character.

Ingredient Quantities

500g large prawns, peeled and deveined

1 tbsp cornflour

2-3 garlic cloves, finely minced

2 medium red chilies, thinly sliced (remove seeds if you like less heat)

1 inch piece of ginger, grated

2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp brown sugar

1 tsp sesame oil

2 tbsp vegetable oil

1/4 cup water or chicken stock

1-2 spring onions, sliced for garnish

A squeeze of lime juice (optional)

How to Make this

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1. Toss the peeled and deveined prawns in a bowl with one tablespoon of cornflour until they are evenly coated.

2. Heat two tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

3. Once the oil is hot, add the prawns and sear them on both sides until they turn pink and get a light char, then take them out and set aside.

4. In the same pan, throw in the minced garlic, grated ginger, and thinly sliced red chilies and stir them quickly for about 30 seconds until fragrant.

5. In a separate small bowl, mix together the soy sauce, fish sauce, oyster sauce, brown sugar, sesame oil and add a quarter cup of water or chicken stock; stir until the brown sugar starts to dissolve.

6. Pour the sauce mixture into the pan over the garlic, ginger, and chilies, and let it bubble for a minute or two so it thickens slightly.

7. Return the prawns to the pan and toss them gently in the sauce ensuring every prawn is smothered in the sticky, spicy sauce.

8. Let everything cook together for another one or two minutes so the prawns are fully cooked and the flavors meld, stirring occasionally.

9. If you want, squeeze a bit of lime juice over the prawns and sprinkle sliced spring onions on top as garnish.

10. Serve hot with steamed rice or noodles and enjoy the BIG flavours like you’re at a fancy modern Thai restaurant.

Equipment Needed

1. A medium mixing bowl for tossing the prawns with cornflour
2. A large skillet or wok for searing the prawns and making the sauce
3. A small bowl to mix together the sauce ingredients
4. A cutting board with a sharp knife for mincing garlic, grating ginger, and slicing the red chilies
5. A grater to grate the ginger if you dont want to do it by hand
6. Measuring spoons and a measuring cup so you can get the right amounts of sauces and water or stock
7. A spatula or similar utensil for stirring and tossing the prawns in the pan
8. A rice cooker or pot if you plan on making steamed rice to serve on the side

FAQ

Can I use frozen prawns?

Yes, just make sure you defrost them completely in the fridge before cooking.

How can I adjust the spice level?

You can remove the seeds from the red chillies if you want less heat or add extra if you like it really spicy.

What if I dont have cornflour?

You can use all purpose flour as a substitute to coat the prawns before frying.

Can I swap the sauces?

Sure, feel free to experiment with hoisin or teriyaki sauce in place of oyster sauce for a fun twist.

How do I know when the prawns are done?

They turn pink and start to curl up when they are cooked so keep an eye on them.

Asian Chilli Garlic Prawns Recipe Substitutions and Variations

Cornflour: If you don’t have it, try using potato starch or even rice flour
Soy sauce: You can use tamari or coconut aminos instead for a gluten-free swap
Fish sauce: Mix a bit more soy sauce with a squeeze of lime if you’re avoiding fish sauce
Oyster sauce: Swap with hoisin sauce mixed with a drizzle of soy sauce, though the taste will be a little different
Brown sugar: You can replace it with white sugar or honey, just be sure to adjust it for sweetness

Pro Tips

1. Make sure your pan is really hot before you add the prawns or they might end up steaming instead of getting that nice char, and try not to overcrowd it so they cook evenly.

2. Keep a close eye on your garlic, ginger, and chilies when they hit the hot oil – they only need a quick sizzle; if they burn it can ruin the sauce with a bitter taste.

3. When mixing the sauce, stir well and taste a little bit along the way; sometimes you might want a tad more brown sugar or soy sauce depending on your flavor preference.

4. If you like a zesty finish, don’t add your lime juice too soon – squeeze it over right before serving so the freshness really pops.