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Sweet Chilli Prawns: Easy Saturday Night Stir-Fry Recipe

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.

Sweet Chilli Prawns

Sweet Chilli Prawns

I love prawns for two main reasons. The flavor, of course, is the first reason; secondly, prawns cook in just minutes to make quick, delicious meals.

I have many favorite recipes for prawns—all of which are quick, easy and tasty. This particular dish is about the only recipe I have where I include broccoli in the ingredients. It's a sin I know, but broccoli and I have had a difficult relationship spanning years. If you have a similar association with broccoli this may be the recipe for you both to reconcile, at least when it comes to sweet chilli prawns.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

2 servings (8 prawns per serving)

Ingredients

  • 16 large tiger prawns, shelled and deveined
  • 1 small broccoli head, sliced into florets
  • 2 handfuls fresh green beans
  • 1 large garlic clove, grated
  • 1 teaspoon fresh root ginger, grated
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 100ml Mae Ploy sweet chilli sauce
  • 1 spring onion, cut into thin sections
  • 1 packet egg noodles, to serve

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Instructions

  1. Heat the vegetable oil in a wok and stir-fry the prawns for about 1 minute or until the prawns blush pink. Remove with a slotted spoon to one side.
  2. Add the sesame oil, garlic and ginger and stir-fry for 1 minute.
  3. Add the broccoli florets and the green beans. Stir fry for 2 minutes.
  4. Pour in the sweet chilli sauce (I use Mae Ploy but you can use your favorite chilli sauce). Return the prawns to the pan and heat through, blending well.
  5. Sprinkle over the spring onion and serve straight away.
  6. Serve with egg noodles, cooked according to the package instructions.

There's no doubt that the chilli sauce is the main contender in making this super-fast stir-fry supper dish...

Cook's Notes

  • Chilli sauce: I use a ready-made chilli sauce in this recipe, although I have made my own in the past. I have found a fabulous chilli sauce which is perfect for this dish plus it is all about being quick and easy. Use your own favorite chilli sauce or homemade if you have it.
  • Vegetables: There is no rule to what vegetables work in this dish: I have added pineapple chunks, carrot sticks, sliced red peppers, bean shoots, mangetout (snow peas), baby sweet corn and baby spinach. All work!
  • Spiciness level: If you like extra heat, add a diced chilli pepper or two including the seeds. The same goes for the garlic and the ginger, if you like more, add more.
  • How to devein prawns (if you don't have a deveiner): Use a sharp knife to make a small nick or cut along the spine of the prawn. You will see a black thread (the vein). Use your thumb and forefinger to gently pull it out. This takes a bit of practice but once achieved you don't have to cut along the whole back of the prawn and I think they taste better this way.
Devined prawns

Devined prawns

Curious about the difference between prawns and shrimp?

© 2020 Gabriel Wilson

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