RecipePrep10 minsCook5 minsServes2DifficultyEasy
Ingredients
- 1 tsp Sun & Spice Fire Chili Powder
- 0.5 tsp Sun & Spice Bold Black Pepper
- 300g raw king prawns, peeled and deveined
- 3 cloves garlic, thinly sliced
- 1 red chili, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Juice of half a lime
- Fresh coriander, to serve
Products Used
Method
- Pat the prawns dry with kitchen paper. Toss them in a bowl with the Fire Chili Powder, Bold Black Pepper, and a pinch of salt.
- Heat the vegetable oil in a wok or large frying pan over the highest heat until smoking.
- Add the prawns in a single layer and sear for 1 minute without moving them, then flip and cook for another minute.
- Push the prawns to the side, add the sesame oil and sliced garlic, and stir-fry for 30 seconds.
- Toss everything together, add the soy sauce and sliced red chili, and cook for a further 30 seconds until the prawns are pink and curled.
- Squeeze the lime juice over the top and scatter with fresh coriander.
Tips
- Ensure the wok is very hot before adding the prawns. A screaming hot pan gives the best sear and prevents steaming.
- Adjust the heat level by using more or less Fire Chili Powder to suit your preference.
- Frozen prawns work well too. Defrost fully and pat completely dry before cooking.
Serving Suggestions
Serve over steamed jasmine rice or toss through cooked egg noodles for a complete meal. Add a side of stir-fried pak choi or tender stem broccoli for extra greens.
