Sweet chili prawn is another quick and easy to make dish. It consists of only a few and easy to find ingredients. This dish reminds me of chili prawn that my family always orders at a Szechuan restaurant. It is very popular because it is spicy and delicious. The problem is the price; it is expensive. It is better to make it at home because it is cheaper and I can control how much spice I can put on the dish. The original recipe calls for chili sauce but instead I used something that I have in my fridge, chili garlic sauce. The sauce turned out to be sweet and not too spicy, the way I like my chili prawn to be. You can replace the chili garlic sauce with your favorite hot sauce. I am sure it will taste as good. Enjoy 😀
Cooking Tips for Perfect Sweet Chili Prawn
To get the best results with sweet chili prawn, start by choosing fresh prawns. Look for those that are firm and have a slight sheen. If you’re using frozen prawns, make sure to thaw them completely and pat them dry before cooking. This prevents excess moisture, which can make the dish watery. Marinating the prawns for about 15 to 30 minutes in the chili garlic sauce can enhance the flavor, allowing it to penetrate the meat. When frying, ensure your oil is hot enough. A good test is to drop in a small piece of prawn; if it sizzles right away, the oil is ready. Do not overcrowd the pan, as this can lower the oil temperature and result in uneven cooking. Cook the prawns just until they turn pink and opaque, which usually takes just a couple of minutes on each side. Overcooking can make them rubbery, so keep an eye on them. Finally, don’t forget to add a squeeze of fresh lime juice right before serving. It brightens the flavors and balances the sweetness of the sauce.
Serving Suggestions and Pairings
Sweet chili prawn makes a great centerpiece for a casual dinner or a fun gathering. Serve it over a bed of fluffy jasmine rice or steamed broccoli to soak up the delicious sauce. You can also pair it with a simple side salad, featuring crisp greens, cucumbers, and a light vinaigrette, which adds a nice crunch and freshness. For a more substantial meal, consider serving it with stir-fried vegetables or noodles tossed in a light soy sauce. If you’re feeling adventurous, serve sweet chili prawn as a filling for lettuce wraps. Just spoon the prawns into large leaves of iceberg or butter lettuce, add some shredded carrots and cilantro, and you have a fun finger food option. For drinks, a cold lager or a fruity white wine complements the dish well, balancing out the spice and sweetness. If you prefer non-alcoholic options, a refreshing iced tea with lemon or a ginger ale can work perfectly. The key is to keep the accompaniments light to let the sweet chili prawn shine.
Frequently Asked Questions
What can I use instead of chili garlic sauce?
If you don’t have chili garlic sauce, any hot sauce you enjoy will work well. Just adjust the amount to match your spice preference.
How should I store leftovers?
Leftover sweet chili prawns can be stored in an airtight container in the fridge for up to two days. Reheat them gently in a pan to avoid overcooking.
Can I make this dish ahead of time?
While it’s best served fresh, you can prep your ingredients ahead of time. Just marinate the prawns and chop your veggies, then cook when you’re ready to eat.
What should I serve with sweet chili prawns?
These prawns go great with steamed rice or noodles. You can also serve them with a fresh salad or some stir-fried veggies for a complete meal.
What common mistakes should I avoid?
One common mistake is overcrowding the pan, which can lead to uneven cooking. Make sure the oil is hot enough before adding the prawns to get that perfect crisp.
Sweet Chili Prawn
Ingredients
- 1 lb tiger prawns peeled and deveined
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon vegetable oil
- 2 cloves garlic chopped
- 1 teaspoon grated fresh ginger
- 1 shallot finely chopped
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 1 ½ teaspoons chili garlic sauce or more for a spicier sauce
Instructions
- In a large bowl, toss the prawns with the cornstarch, salt and pepper. Set aside.
- In a small bowl, combine all sauce ingredients. Set aside.
- Heat a large skillet over high heat. Add the oil and swirl to coat the bottom. Add the garlic, ginger and shallot and stir fry for 40 seconds.
- Add the prawns and stir fry for 2 minutes or until pink.
- Add the sauce and stir to coat the prawns well.
- Transfer to a plate and serve.
- Enjoy!
Notes
Nutrition
I just started following you today and this shrimp dish looks amazing!
Paige
http:thehappyflammily.blogspot.com
Hi Paige,
Thanks for stopping by. Hope you enjoy browsing through my blog 🙂