Chili Garlic Prawns
Juicy, plump prawns tossed in a fiery chili-garlic sauce with a burst of fresh bell peppers and onions. This Indo-Chinese style stir-fry comes together in under 20 minutes and pairs beautifully with fried rice or noodles.
For 4 servings
- prep
Pat the prawns completely dry.
Rinse the prawns and pat them thoroughly dry with paper towels. Any moisture will cause them to steam instead of sear.
- saute · ~2 min
Sear the prawns over high heat.
Heat 1 tbsp oil in a wok over high heat until nearly smoking. Add the prawns in a single layer and sear 1 minute per side until they curl and turn pink. Remove immediately and set aside.
TIPDon't crowd the pan — cook in batches if needed. Overcrowding drops the heat and the prawns release water. - saute · ~1 min
Fry the garlic, ginger, and chilies until fragrant.
Add the remaining 1 tbsp oil to the same wok. Toss in the chopped garlic, ginger, green chilies, and broken dried red chilies. Stir-fry on high heat for 30–40 seconds until the garlic turns light golden and the aroma hits.
- saute · ~2 min
Toss the onion and bell pepper.
Add the cubed onion and bell pepper. Stir-fry on high heat for 1–2 minutes — they should stay crunchy with a little char at the edges.
TIPKeep the vegetables crisp. The dish loses its charm if they turn soft and limp. - saute · ~1 min
Add the sauces and return the prawns.
Lower the heat to medium. Add soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper, and salt. Stir everything together, then return the seared prawns to the wok.
- saute · ~1 min
Toss until the prawns are glossy and well coated.
Toss everything vigorously for 1 minute until the prawns are fully coated in the sauce and heated through. The sauce should cling to each prawn — not pool at the bottom.
- garnish
Finish with spring onions and serve immediately.
Transfer to a serving plate, shower generously with chopped spring onions, and serve piping hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns completely dry before searing to ensure a good caramelized crust, not steamed rubber.
- 2Cook prawns in a single layer and in batches if needed; overcrowding drops the wok temperature and releases liquid.
- 3Keep the onion and bell pepper crunchy with charred edges—soft vegetables ruin the Indo-Chinese texture.
- 4Use high heat throughout the stir-fry to mimic wok hei; this dish relies on quick, intense cooking.
- 5Taste the sauce before returning the prawns; adjust salt and chili sauce to your preferred heat level.
- 6Serve immediately after tossing — prawns overcook in seconds if left sitting in the hot wok.
- 7For make-ahead, prep all ingredients and sauces in bowls before you start cooking; the active time is under 5 minutes.
Adapt it for your goals.
High-protein / keto
Skip the onion and bell pepper to reduce carbs; add a handful of broccoli florets or mushrooms instead. Serve over cauliflower rice or zucchini noodles.
milder family versionMilder family version
Reduce green chilies to 1, omit dried red chilies, and use only ½ tbsp red chili sauce. Add a splash of honey or extra ketchup for a kid-friendly sweet-savoury profile.
seafood mixSeafood mix
Substitute half the prawns with squid rings or firm white fish cubes. Sear the fish first, remove, and follow the same method — adjust cooking time for each protein.
vegan protein swapVegan protein swap
Replace prawns with 400g firm tofu (pressed, cubed, and pan-fried until golden) or king oyster mushrooms sliced into 'scallops'. Use vegan-friendly soy sauce and chili sauce.
Why this is on our healthy list.
Lean Protein Source
Prawns provide high-quality, low-fat protein that supports muscle maintenance and satiety, with minimal saturated fat.
Rich in Antioxidants
Garlic, ginger, and green chilies contain bioactive compounds like allicin and gingerol that help combat oxidative stress.
Low in Carbohydrates
This dish is naturally low in carbs, making it suitable for low-carb and gluten-free diets (use tamari instead of soy sauce if needed).
Contains Vitamin C
Bell peppers and spring onions contribute a meaningful amount of vitamin C, which supports immune function and collagen production.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight, then pat them very dry with paper towels to avoid steaming during searing.
