If you’re a fan of heat and garlic, this dish will become a fast favorite. It’s quick to make, full of punchy flavor, and incredibly versatile—serve it with rice, noodles, or even as a party appetizer. The combination of soy sauce, garlic, chili, and a touch of sweetness creates a glossy, sticky sauce that perfectly coats each prawn. It’s the kind of recipe that tastes like it took hours but comes together in under 20 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Raw shrimp or prawns (peeled and deveined)
Garlic (minced)
Red chili (fresh or dried, finely chopped)
Soy sauce
Oyster sauce
Sweet chili sauce (or sugar)
Rice vinegar or lime juice
Cornstarch (optional, for thickening)
Cooking oil (vegetable or sesame)
Green onions (for garnish)
Cooked rice or noodles (for serving)
Directions
In a bowl, combine soy sauce, oyster sauce, sweet chili sauce, vinegar or lime juice, and a bit of water. Stir and set aside.
Heat oil in a wok or large skillet over medium-high heat.
Add garlic and chopped chilies to the hot pan and stir-fry for 30 seconds until fragrant.
Add shrimp and cook for 2–3 minutes, stirring frequently, until just turning pink.
Pour in the sauce mixture and toss to coat. Let simmer for 2–3 minutes until shrimp are cooked through and the sauce thickens slightly.
(Optional) Add a cornstarch slurry if you want a thicker glaze.
Remove from heat and garnish with chopped green onions.
Serve immediately over rice or noodles.
Servings and timing
This recipe serves 2 to 3 people. Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes
Variations
Extra Spicy: Add more fresh chilies or a spoonful of chili paste like sambal oelek or gochujang.
Sweet and Spicy: Increase the sweet chili sauce or add honey for a sweeter balance.
Crispy Prawns: Lightly dust prawns with cornstarch before frying for extra texture.
Vegetable Boost: Add bell peppers, snow peas, or baby corn to the stir-fry.
No Oyster Sauce: Use hoisin or soy sauce as a substitute if needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave for 30–45 seconds. Avoid overcooking to prevent the shrimp from becoming rubbery. This dish is best enjoyed fresh.
FAQs
Can I use frozen prawns?
Yes, just thaw and pat them dry before cooking to avoid excess water in the pan.
What kind of chili should I use?
Use red Thai chilies for heat or milder red chilies for less spice. Chili flakes also work.
Can I use pre-cooked shrimp?
Yes, but reduce the cooking time and just heat them through in the sauce to avoid overcooking.
Is this dish gluten-free?
Use gluten-free soy sauce and oyster sauce alternatives to make it gluten-free.
Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce and chop the garlic and chilies in advance.
What can I serve this with?
Steamed jasmine rice, noodles, or stir-fried veggies make great pairings.
How spicy is it?
It depends on the type and amount of chili you use—you control the heat level.
Can I make it without oyster sauce?
Yes, replace it with soy sauce and a splash of fish sauce or hoisin for depth.
Can I add ginger?
Absolutely—grated fresh ginger adds another layer of flavor and pairs well with garlic.
Can I use chicken or tofu instead?
Yes, both work well with this sauce—just adjust the cooking time accordingly.
Conclusion
Asian Chilli Garlic Prawns are a fiery, flavorful, and fast dish that’s guaranteed to impress. With tender shrimp coated in a bold garlic-chili sauce, it’s a quick recipe that doesn’t skimp on taste. Perfect for weeknight dinners or entertaining, this is one spicy stir-fry you’ll want to make again and again.
Asian Chilli Garlic Prawns are a quick and bold stir-fry featuring juicy prawns tossed in a spicy, garlicky sauce with sweet and savory undertones. Perfect for a weeknight meal or party appetizer, this dish comes together in under 20 minutes.
Ingredients
1 lb raw shrimp or prawns, peeled and deveined
3–4 cloves garlic, minced
1–2 red chilies, finely chopped (adjust to taste)
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp sweet chili sauce (or 1 tbsp sugar)
1 tbsp rice vinegar or lime juice
2 tbsp water
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
1 tbsp cooking oil (vegetable or sesame)
2 green onions, chopped (for garnish)
Cooked rice or noodles (for serving)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, sweet chili sauce, vinegar or lime juice, and water. Set aside.
Heat oil in a wok or large skillet over medium-high heat.
Add minced garlic and chopped red chilies. Stir-fry for about 30 seconds until fragrant.
Add the shrimp and stir-fry for 2–3 minutes until they start to turn pink.
Pour the prepared sauce into the pan and toss to coat the shrimp evenly.
Let the mixture simmer for 2–3 minutes until shrimp are cooked through and sauce slightly thickens.
(Optional) Stir in cornstarch slurry and cook for another 30 seconds if a thicker glaze is desired.
Remove from heat and garnish with chopped green onions.
Serve immediately over rice or noodles.
Notes
Adjust spice level by using more or fewer chilies or adding chili paste.Thaw and pat dry frozen shrimp before cooking to avoid excess liquid.Use hoisin sauce if oyster sauce is unavailable.Add vegetables like bell peppers or snow peas for extra nutrition.Best served fresh; avoid overcooking shrimp to keep them tender.
