Asian Chilli Prawns

Nagi recipe https://www.recipetineats.com/asian-chilli-garlic-prawns-shrimp/#jump-watch ?SPICINESS – Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha. NON SPICY version– 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 tbsp chicken 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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.

Step 2

Remove skillet from stove to cool down slightly, turn down to medium.

Step 3

Return skillet to stove, heat sesame oil.

Step 4

Add garlic, ginger and chilli flakes. Cook until garlic turns golden.

Step 5

Add water, then Sriracha, soy sauce and sugar, Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.

Step 6

Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 – 2 minutes until sauce is reduced and coats the prawns nicely.

Step 7

Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice to soak up the awesome sauce! (Low carb, low cal option, try Cauliflower Rice) Side salad suggestions in post.