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Garlic and Chili Prawns

There are 3 simple rules in cooking this Garlic and Chili Prawns. The first one is using the freshest ingredients you can find. The second rule is using super high heat in cooking. And the last important point is to finish cooking in 5 minutes. Seafood is one of my favorite ingredients because it cooks very easily. I can make a seemingly delicate meal in minutes. So I really love buying fresh seafood on the weekend, and then clean and freeze them to use later throughout the week.

Garlic and Chili Prawns 1

Last weekend, we bought some giant tiger prawns. I usually peel and clean the prawns myself, but because of the commotion at the market, the fishmonger cleaned them for me. I always leave the beautiful tails of the prawns intact, but he cut them off, haw! But look on the bright side; I save a little time cleaning the prawns, so maybe it’s a win-win situation.

Garlic and Chili Prawns 3

To make the most delicious Garlic and Chili Prawns, you need to be bold and generous. Don’t be shy about the amount of garlic in this recipe. For half a kilo of prawns, I use two whole big garlic. The seasoning is pretty simple, too, because I want the beautiful flavor of the prawns to shine through every single bite.

Garlic and Chili Prawns


½ kg tiger prawns- peeled and divined

2 garlic-peeled and roughly chopped

3 fresh red chilies- roughly chopped

1 tbsp oyster sauce

2 tsp fish sauce

1 tsp sugar

2 tbsp vegetable oil


Heat oil in a large pan over high heat stove. When the oil is hot, add garlic and chili. Stir until fragrant and the garlic turns golden.

Add prawns and give it a quick stir.

Add oyster sauce, fish sauce and sugar for seasoning.

Stir further for 3-5 minutes or until the prawns turn pink and just cook through.

Turn off the heat and transfer to the serving plate right away. Serve hot.

Garlic and Chili Prawns 2


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