Wednesday, June 07, 2006

Chilli Prawns Recipe

These prawns are coated with a spicy sweet and sour sauce. We served them with boiled udon noodles.

Serves 4.

We use a 20ml tablespoon for all of our recipes.

3 garlic cloves, peeled and crushed
1-2 small chillies, seeds removed, finely chopped
500g green prawns, peeled and deveined (approximately 30 prawns)
200g grape or cherry tomatoes, halved
6 spring onions
3 teaspoons cornflour (cornstarch)
3 tablespoons water
1 1/2 tablespoons brown sugar
4 1/2 tablespoons sweet chilli sauce
3 tablespoons tomato sauce
3 teaspoons soy sauce
3 teaspoons white vinegar
3 teaspoons sherry
2 tablespoons oil ©

Finely slice the white and pale green part of the spring onions. Slice some of the green part on the diagonal to decorate the finished dish.

In a small bowl, mix cornflour and water until smooth. Add sugar, sweet chilli sauce, tomato sauce, soy sauce, vinegar and sherry.

Heat 1 tablespoon of the oil in large frying pan or wok over high heat. Add prawns and stir-fry for a couple of minutes, or until just cooked through. Remove prawns from pan and set aside.

Reduce heat to medium, add remaining tablespoon of oil to pan and stir-fry spring onion, garlic and chilli for 1 minute. Don't allow the garlic to brown too much, or it will have a bitter flavour.

Add tomatoes and cook for another minute. Add the combined sauces and simmer, stirring, until sauce thickens (about 30 seconds).

Return prawns to the pan to heat through.

Serve with noodles and garnish with reserved spring onion. ©


Anonymous Anonymous said...

I have tried this recipe and it was very easy to make and tasted great I would recommend it to every one

18/8/06 1:59 pm  
Anonymous Anonymous said...

it sounds absolutely delicious... thing is, I don't like sherry and can't forsee using it in a lot of recipes, so can you buy very small bottles of it?

18/11/06 12:28 am  
Anonymous Anonymous said...

i have a bottle of chinese rice wine (16%) that seems to be rather sherry like... would it be worth using instead of sherry>?

18/11/06 2:09 am  
Blogger Amanda and Debbie said...

We're not sure whether you can buy small bottles of sherry - ours contains 750ml.

Chinese rice wine would probably be a good substitute for the sherry. If you try it, please let us know how it goes.

18/11/06 2:00 pm  
Anonymous Anonymous said...

well I Finally got round to trying it: the chinese rice wine worked perfectly :D this is an awesome recipe!

Word to the wise, or perhaps to those a little less experienced in wok sauce making... keep stirring as you simmer. I had a bit of hard work cleaning my wok afterwards!

22/11/06 11:19 am  
Blogger Dalyn D said...

Do we have to use Sherry??? Can this be prepared without using Sherry at all.

2/8/08 9:22 pm  
Blogger Amanda and Debbie said...

Hi Dalyn D,

The sherry could be omitted from the recipe if desired.

7/8/08 3:48 pm  
Anonymous Anonymous said...

can you tell me if it is dry or sweet sherry. Thanks

30/5/10 5:00 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home