January 13, 2016

Chilli and garlic prawns

Today is a blazing 40 degrees celcius day (104 F) and strangely enough my brain is burning…not with images of ice cold beers or creamy gelatos, but *wait for it*…PRAWNS (or shrimp to my US readers). I don’t know what it is but to me, Australian summer means prawns. Usually on its own with melted butter or chilli mayo, in salads with a light vinaigrette, grilled with a squeeze of lemon or if you prefer them hot (both in temperature and spiciness), then you’ve got to try this chilli and garlic version.

Unlike the Singapore Chilli Prawn where the star of the dish is actually the eggy, sweet and spicy sauce, this version focuses on the prawns. The sweet and juicy flesh is enhanced with a light coating of garlicky, spicy and savoury sauce. Perfect with steamed rice or served with a side of salad. Very versatile, easy to make and delicious.

Gimme some of this right now!!




  • 250g (abt 1/2 pound) prawns (deveined, shells on or off – up to you, I left the heads and tails on but shelled the body)
  • 3 garlic cloves, finely minced
  • 2 tsp fresh ginger, grated
  • 1/2 fresh red chilli, thinly sliced
  • 2 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 1 tbsp sweet or spicy chilli sauce
  • 1 tsp water
  • 2 tsp cornstarch
  • 1 tbsp canola or light flavoured oil
  • fresh parsley or coriander (cilantro) for garnish


  1. In a small bowl, mix oyster sauce, light soy sauce, water and chilli sauce together. Set aside.
  2. Dry the prawns as much as possible with a paper towel and toss cornstarch through to coat lightly.
  3. In a wok or fry pan, over high heat, add half the cooking oil to coat the pan. When the wok is smoking hot, add the prawns to sear quickly on both sides. (About one minute each side)
  4. Dish the half-cooked prawns on a plate and set aside.
  5. Lower the heat to medium, add the rest of the oil and toss in the garlic, chilli and ginger. Stir fry till fragrant (be careful not to burn the garlic).
  6. Pour in the sauce mixture and add the prawns, stir to coat. Cook for another minute or until the prawns are cooked through.
  7. Garnish and serve.

Join the conversation! 1 Comment

  1. Yum! This looks amazing. I really need to try this!! I’d remove the heads though- I prefer headless food. 😉


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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.


Asian Yums, Seafood


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