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- Dish type
- Seafood starters
- Prawn starters
Prawns are pan-fried and seasoned with curry leaves, turmeric, chillies and lime. I always serve this dish with chapati whenever we entertain and it has always been a crowd-pleaser.
1 person made this
- 200g prawns, cleaned and deveined
- salt, to taste
- 3 tablespoons oil
- 1 or 2 curry leaves
- 1 large onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 chillies, finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons red chilli powder, or to taste
- 3 pieces dried kokum or 1 tablespoon tamarind pulp
- 1/2 lime, juiced
- freshly chopped coriander leaves
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Sprinkle a generous amount of sea salt over cleaned prawns; set them aside.
- Heat oil in a large frying pan over medium-high heat; add curry leaves, sliced onions, garlic and chillies. Cook and stir until the onions are soft and starting to brown. Add the prawns, tumeric and chilli powder; fry for a few minutes or until the prawns are cooked and curled up.
- Sprinkle kokum over prawns and season to taste with salt. Squeeze lime juice on top and garnish with freshly chopped coriander leaves.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Thai Chilli Garlic Seafood Stir Fry
A basic seafood vegetable noodle stir fry made spicy with our Ground Chilli with Fried Garlic paste. Add at least one teaspoon to give the dish bold chilli heat we added two which made it very spicy and delicious.
- 3/4 Pound Sliced Squid
- 6 Medium Prawns
- 2 Handfulls Fresh Vegetables
- 1 Tablespoon Fresh Shallot
- 1 Tablespoon Fresh Ginger
- 1 Teaspoon Fish Sauce
- 1 Teaspoon Ground Chilli w/Fried Garlic
- 1 Can Thai Baby Corn
- 8 Ounces Fresh Yellow Noodles
- 1 Teaspoon Maggi Seasoning
Method for Thai Chilli Garlic Seafood Stir Fry
We got fresh Chinese-style egg noodles from the refrigerated seciton of a local supermarket. These are made for stir-fry and work great in this dish.
For fresh vegetables, we used chopped bok choy, red bell pepper, and asparagus.
Start by boiling cut squid for a few minutes, drain and set aside.
Blanch your vegetables in boiling water for just 15-20 seconds, then strain and set aside.
Chop shallots and ginger then fry in a pan with a bit of oil. Add prawns to the pan followed by squid, then add fish sauce.
Next add a teaspoon or two (depending on your spice level preference) of Ground Chilli with Fried Garlic, and mix well.
Add noodles, followed by baby corn, and mix well over medium heat. Add a few shakes of Maggi Seasoning.
Finish with your vegetables, mix well and serve, garnished with fresh cilantro.
Why you should make these spicy devilled prawns.
First of all, it&rsquos easy to make with minimum fuss and will be an instant hit with the family.
- If you love spicy seafood this prawn(shrimp)recipe is a must make.
- Yes, the reference to&rdquodevilled&rdquo means the prawn stir-fry is spicy but you can ADJUST the level of spice added to this devil prawn curry and make it even a little sweeter for you and the kids.
- There&rsquos no need for extra dipping sauce as the devilled prawns already has a sauce that coats the prawn with a lot of flavors.
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed.
A glass bowl to marinate the prawns.
A large wok or frying pan.
Workflow to make the seafood dish.
Devein and clean the prawns.
Stir-fry the other elements in the recipes.
Combine prawns into the wok and adjust taste as per your need.
Meal ideas you can try using the spicy prawn/shrimp dish.
- You can easily serve the devilled prawns as a starter or party bite, you can remove the shells or use deshelled prawns but if your family and friends don&rsquot&rsquo mind using their fingers, I would really suggest leaving the shell on.
- To make an easy meal, serve the seafood dish with some garlic fried rice, or stir-fried noodles with a side of green beans or stir-fried green peas.
- If you want to use it in a Sri Lankan meal then incorporate or simply substitute the meat dishes of any of the Sri Lankan menu plans given here.(simple type Sri Lankan menu plan on the search bar.
More Prawn/shrimp recipes!
Making the devilled prawns/shrimp for kids.
Make this spicy seafood recipe for kids by either using a sweet tomato sauce or adding a few teaspoons of sugar when you add the tomato sauce and combine.
You can also leave out the green chillies.
RECIPE DIFFICULTY -LITTLE CARE IS NEEDED
Sri Lankan spicy devilled prawns(shrimp).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
700g prawns cleaned and deveined
3 tablespoons of lime juice
2 tablespoon of chopped or minced ginger
5 cloves of garlic chopped fine
2 large onions(cut into wedges, 4-5 thick pieces from each onion)
250g green peppers(capsicum, malu miris, rougly cut into 1-2 inch long pieces)
2 medium-sized tomatoes cut into thick wedges(quartered)
2 green chillies split in the middle
1-2 tablespoon of tomato sauce(use your favorite chilli sauce, reduce or increase on the amount depending on how much sauce you want)
1-2 teaspoon of red chilli flakes at the end
Clean and devein the prawns, drain any excess water(pat dry if need be with kitchen paper towels).
Place them in a bowl(use a glass bowl, it&rsquos easier to get rid of any residue smell of prawns than a plastic bowl).
Add lime(3 tbs), a pinch of salt and set aside for 10-15 minutes.
How to make the spicydevilled prawns.
Place large wok or frying pan over low medium heat and pour in the oil(4tbs), leave it to warm for a few seconds.
Add the curry leaves, pandan and let it sizzle, followed by chopped ginger(2tbs) and garlic(5 cloves).
Continuously stir and cook over low medium fire for 2 minutes.
Increase heat to medium and add in the onion(2), capsicum and tomato wedges, toss and cook them for 2 minutes( add a tablespoon of oil if you find the onions or capsicums sticking to the bottom of the pan). try not to overcook or cook until the onions, capsicums turn too soft.
Add the marinated prawns to the wok.
Cook until they turn pink(3 minutes). at this point, you can decide if you want to slightly sear the prawns, onions, capsicums on high heat to give it a more barbecue flavor by tossing the ingredients over high heat slightly longer.
If not immediately follow the next step below.
Add tomato sauce, red chilli flakes, season with salt if necessary, toss the sauce with the prawns and other elements and cook for another 5 minutes over low heat.
2-3 minutes before you remove the prawns from the fire, if you find you want more heat, add an extra teaspoon of red chilli flake and serve warm.
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Stir-fried prawns with chilli and tomato
“During a visit to the Longshan Temple market, in the oldest district of Taipei, I came across a stallholder selling fresh seafood, where you choose what you want and how you want it cooked. Genius! For me, this dish is the flavour of Taipei on a plate: fresh seafood, local sesame oil, fragrant basil and red hot chilli all combine to make a super-quick dinner with loads of flavour.” Ainsley Harriott, Ainsley Harriott’s Street Food
- 1 kg large green prawns, peeled and deveined, tails intact
- 1½ tbsp cornflour
- 2 tsp sesame oil, plus a little extra for drizzling
- 2½ tbsp mirin or white wine
- 60 ml (¼ cup) soy sauce
- 1½ tbsp sugar
- 60 ml (¼ cup) canola oil
- 6 red Asian shallots (or 1 large red onion), cut into thin wedges
- 2 yellow capsicums (peppers), seeds and membranes removed, cut into thin strips
- 3 red chillies, seeded and quartered
- 3 cm piece ginger, peeled and cut into julienne
- 4 garlic cloves, crushed with the flat side of a large knife
- 1 tomato, halved, seeded and cut into thin strips
- small handful Asian basil leaves
- steamed rice, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 10 minutes
Place the prawns in a large bowl, dust with the cornflour and drizzle with a little sesame oil, then toss to coat. Set aside for 10 minutes.
Meanwhile, place the sesame oil, mirin, soy sauce and sugar in a small bowl and stir until the sugar dissolves.
Heat half the canola oil in a large wok or frying pan over high heat. When hot, add the prawns and toss for 1-2 minutes or until nearly cooked through. Remove the prawns from the wok and set aside. Add the remaining canola oil, reduce the heat to medium and when nearly smoking, add the shallot, capsicum, chilli, ginger and garlic and toss for 2 minutes or just until fragrant and lightly cooked. Add the soy sauce mixture to the wok and toss to combine well, then add the tomato, basil and prawns and toss for 1 minute or until just heated through. Serve immediately with steamed rice.
Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.
Sambal goreng (chilli stir-fried vegetables and prawns)
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
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- 3 pieces dried soy bean curd, cut into pieces (3 cm - see Tip)
- warm water, for soaking
- 50 g vermicelli noodles, cut into lengths (approx.10 cm)
- 150 - 200 g firm tofu, cut into slices (1 cm)
- 150 - 200 g tempeh, cut into slices (1 cm)
- 30 g vegetable oil, plus extra for shallow frying
- 4 garlic cloves
- 100 g brown onion, cut into quarters
- 20 g small dried anchovies, rinsed (see Tip)
- 100 g coconut milk
- 100 g water
- 20 g tamarind paste
- 2 - 4 fresh long red chillies, trimmed, deseeded if preferred and cut into slices
- 2 - 4 fresh long green chillies, trimmed, deseeded if preferred and cut into slices
- 50 g carrot, cut into julienne
- 50 g potato, cut into julienne
- 200 g green beans, sliced diagonally
- 150 g medium raw prawns, peeled
- ½ tsp salt
Tomato Chilli Prawns Recipe
By Christine’s Recipes
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves
- 15 medium prawns/shrimps
- ½ tsp minced garlic
- 5 Tbsp diced tomato (fresh or canned)
- salt, to taste
- 1 Tbsp ketchup
- ½ tsp Worcestershire sauce
- 2 tsp Sriracha hot chili sauce
- 2 Tbsp raw sugar
- Devein the prawns, rinse and wipe dry with kitchen paper. Season with salt.
- Use a little bowl to mix the seasoning well. Set aside.
- Heat oil in a wok. Saute garlic over medium-high heat until fragrant. Toss in the prawns and stir fry till they are half way cooked, because you don’t want to over cook them. Pour in the seasonings. Continue to cook with stirring consistently, until the sugar is completely melted. Add the diced tomato. Reduce heat to low, and cook for 1 minute. When the sauce dries up a bit, dish up. Serve hot.
- As this dish is created for Chinese New Year, I deliberately retain the heads and tails of the prawns, resembling the meaning of “wholeness” and “completeness”.
- For convenience, you can peel the prawns with the tail shell left intact if you like. That would help the prawns absorb the sauce up more.
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.
Chinese Prawn Stir Fry
Stir fry dishes and are a staple in Asian families and it takes very little time to prepare. You can add any seafood, protein, or vegetables left in your fridge and make it a stir fry. And all the seasoning sauces used are cupboard-friendly and available in most supermarkets. You just need to pair it with a bowl of simple cooked rice, egg fried rice, or noodle to serve together.
Prawn stir fry is one of the quickest and easiest stir fry dishes that I love to make when we are on a busy schedule. As this is a very versatile dish every restaurant, takeaway, and family has their own version of it. With this recipe, you can create your own restaurant-style prawn stir fry at home with minimum effort. Super budget-friendly and a lot faster and tastier than ordering from your nearest takeaway!
Simple ingredients you will need
Can you use cooked prawns in a stir fry? Yes, you do and I’ve used cooked king prawns for this recipe, but you can try with fresh peeled and deveined prawns. Cooked prawns take less time to cook, you just need to toss it with high-heat until piping hot. You can also swap it with squid, mixed seafood, chicken, or any of your favourite protein. If you wish to make it with beef, check out our Quick Beef and Broccoli Recipe and learn how to make tender beef stir fry.
Use any stir fry greens or vegetables that you love. I love to make with tender stem broccoli as it is a lot faster to cook then regular broccoli head. But it is totally fine to use broccoli head, kai lan ( Chinese broccoli ), pak choy, bok choy, choy sum, or asparagus. Mushrooms, bell peppers, onions and spring onions are perfect to add too!
If you want to learn how to make prawn stir fry noodles, check out our Shanghai Style Prawn Stir Fry With Noodles and Malaysian style prawns noodles Mee Goreng recipe.
Stir Fry Sauce :
You need only two simple sauces, soy sauce, oyster sauce, and a splash of sesame oil. To create a glossy stir fry sauce, add corn starch water slurry.
Traditional Wok or Non-stick Wok?
Traditionally Chinese stir fry dishes are prepared on high heat wok to but for home cooking, we can make it happen with any wok, pan, non-stick, or skillet we already have in hand. You just need to make sure to cook it on medium or high heat, based on the pan and stove you use. I use both non-stick wok and carbon steel wok for my stir-fries depend on how much cleaning and wok seasoning time I have.
We use carbon steel wok sometimes as my husband really likes the wok char flavour but for the days that I don’t have much time for cleaning or seasoning the wok I just use my non-stick wok. I used a non-stick wok for this recipe and my prawns & broccoli turn out really well!
How to serve this dish?
You can simply serve this dish with cooked rice, noodles, or fried rice. I usually serve over hot steamed rice, topped with extra toasted sesame seeds, spring onions, and crispy chilli oil. Pair it with Hot and Sour Soup, Crispy Fried Wonton, or Chicken Fried Rice and make it a perfect family dinner.
Ingredients in Garlic Soy Sauce Prawns
- vegetable oil - essential for stir-frying.
- prawns - 10 prawns, peeled and deveined. This is a small batch meal perfect for one person.
- sauce - made with soy sauce, Chinese cooking wine, brown sugar
- garlic - adds flavour.
- water - keeps the sauce from drying out during the cooking process.
- green onions - added at the end for flavour.
Butter & Garlic Fried Prawns
This butter and garlic fried prawns is one of the easiest prawns (shrimp) recipes that you’ll ever come across. Succulent prawns pan fried with garlic and chilli flakes in a butter and olive oil mix. A dash of lime juice and a garnish of coriander leaves add an exotic touch to this easy prawns recipe.
Butter and Garlic Fried Prawns with chilli flakes, olive oil and lime
The sheer simplicity of some dishes could just astonish you! This is one such recipe. Just a few ingredients, with no complicated techniques, and bare minimum cooking time – this recipe proves that you don’t have to spend hours in the kitchen to produce a delicious plate of food.
Butter and Garlic Fried Prawns is served
Fresh prawns fried with butter and garlic, seasoned with crushed chillies, and a dash of lime
If you like prawns, you cannot say no to this astonishingly simple recipe. It’s finger looking good. You know you want to try it!
If you like prawns, check out the following recipes as well.
Shall we get cooking? Use this recipe to cheer up a busy weekday dinner. Hosting friends on a weekend evening? Let the fun start with this butter and garlic fried prawns. This recipe will get you off to a great start!
Honey Chilli Prawns
Updated on April 12, 2021 By Shalini 17 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.
Honey Chilli Prawns is an insanely delicious super easy appetizer that can be made in under 20 minutes! The sweet and spicy flavors of the honey chilli sauce are perfect with the shrimp and are ideal as a side with noodles and rice.
You’d be seeing quite a few one-pot meals or under 30-minute meals all through April and I’m glad you are liking the recipes that I am sharing. If you have any particular dishes in mind, let me know. I’d be happy to share the recipe with you.
We got hold of some beautiful tiger prawns last day and I knew I had to make Honey Chilli Prawns right away. It was a regular at home because my husband loves it a lot with garlic rice.
I knew Dad was going to love it too and we are also joined by my brother-in-law and together, they licked their bowls clean. Ah, I will be making this recipe at least once a week now, I am sure.
This easy honey garlic prawns has a sauce that is not so soupy or thick. It is just enough to coat the rice or noodles perfectly and will have you smacking your lips with utmost satisfaction.
Honey Chilli Sauce
This hot and sweet sauce is loaded with flavors from garlic, soy sauce, sriracha sauce, rice vinegar, and honey. The prawns is stir-fried for a couple of seconds until it is well-coated with the sauce.