Asian Chilli Garlic Prawns (Shrimp)

?SPICINESS – Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.

NON SPICYversion– skip the chilli flakes and sriracha, add 2 tbsp ketchup + 1 tbsp rice vinegar (or even cider vinegar!) + 1 tbsp Shaoxing wine (Chinese cooking wine) OR Mirin (reduce sugar by 0.5 tbsp) OR 2 tbspchicken broth low sodium. Yes we need all these to make up for skipping the sriracha!

1. Prawns/shrimp – if using frozen (which I do), thaw completely and pat with paper towels to remove excess water.The prawns are raw, they might look cooked because they’re a pink variety!

2. Toasted Sesame Oil is brown and has a stronger sesame flavour than untoasted sesame oil which is yellow. Here in Australia, toasted is the norm – it is harder to find untoasted.Will work fine withuntoasted sesame oil, just slightly less sesame flavour!

3. Chilli flakes – also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to saute it with the garlic because it will spit everywhere! Stir it in when you add the water.

4. Sriracha is an Asian chilli sauce that is made with more than just chilli, it has flavourings. It is now common in most supermarkets in Australia, US, Canada and UK. Here is the one I use from Woolworths.

SUBS: Another hot or chilli sauce with a similar consistency (a ketchup thickness). For a thinner stronger hot sauce like Franks, I’d probably use half Franks, half ketchup then add more Franks after tasting the sauce once reduced. 🙂

5. How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a “C” and overcooked prawns will curl into a tight “O”. Overcooked prawns have a rubbery texture and are not nice – so don’t do it! 🙂

6. Nutrition per serving, assuming 3 servings. I think this makes enough for 3 as a meal, though can stretch to 4.