Ultimate Spicy Chilli Garlic Prawns | Simple & Delicious!

Get ready to spice up your dinner with our Spicy Chilli Garlic Prawns! 🍤🔥 This quick and easy recipe packs a punch with bold flavors and succulent prawns. Marinated in soy sauce and sesame oil, then stir-fried with aromatic ginger, garlic, and dried chillies, these prawns are sure to impress. Follow our step-by-step video tutorial and enjoy this delicious dish in no time. Don’t forget to like, comment, and subscribe for more tasty recipes!
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📝 Ingredients:
• 500g (1lb) peeled prawns
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp light soy sauce
• 2 tbsp Chinese Shaoxing wine
• Ginger, peeled and sliced into fine strips
• 4 spring onions, sliced (green parts for garnish)
• 6 garlic cloves, chopped
• 10 dried long red chillies, cut into pieces
• Sesame seeds for garnish
🍽️ Instructions:
1. Marinate the Prawns:
In a bowl, combine the peeled prawns with 2 tbsp soy sauce and 2 tbsp sesame oil. Let the prawns marinate for at least 15 minutes to absorb the flavors.
2. Cook the Prawns:
Heat a skillet or wok over medium-high heat. Add the marinated prawns and cook for a few minutes on each side until they turn pink and are cooked through. Remove the prawns from the skillet and set aside.
3. Stir-fry the Aromatics:
In the same skillet, add a bit more sesame oil if needed. Add the ginger strips, spring onions (white parts), chopped garlic, and dried red chillies. Stir-fry for 2-3 minutes until the aromatics are fragrant and slightly softened.
4. Combine and Cook:
Return the cooked prawns to the skillet. Add 2 tbsp light soy sauce and 2 tbsp Chinese Shaoxing wine. Stir everything together and cook for an additional 2-3 minutes, ensuring the prawns are well-coated and heated through.
5. Garnish and Serve:
Transfer the spicy chilli garlic prawns to a serving dish. Garnish with the green parts of the spring onions and a sprinkle of sesame seeds.
Tips:
• For extra heat, add more dried chillies or a dash of chilli oil.
• Serve with steamed rice or noodles for a complete meal.
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