Chilli Garlic Prawns
Juicy prawns tossed in a fiery garlic-heavy sauce with fresh chilies, onion, and bell pepper. This quick Indian-style seafood dish is bold, savory, and perfect as a starter or as part of a full meal.
For 4 servings
- prep · ~5 min
Prep the prawns and make the slurry.
1.Pat the prawns dry so they sear quickly.2.Chop the garlic, green chili, onion, and bell pepper.3.Mix the cornflour with water in a small bowl to make a smooth slurry. - saute · ~4 min
Sear the prawns.
Heat 1 tbsp oil in a wide pan over medium-high heat. Add the prawns and cook for 1 to 2 minutes per side until just pink and lightly curled, then remove to a plate.
TIPDo not overcook the prawns or they will turn rubbery. - saute · ~1 min
Cook the garlic and chilies.
Add the remaining 1 tbsp oil to the same pan. Add garlic, green chili, and dried red chili, and cook for 30 to 40 seconds until fragrant.
TIPKeep the heat medium so the garlic turns aromatic, not bitter. - saute · ~3 min
Stir-fry the onion and bell pepper.
Add onion and bell pepper and toss on high heat for 2 to 3 minutes. They should soften slightly but still keep a little crunch.
- mix · ~1 min
Add the sauces and seasoning.
Stir in soy sauce, red chili sauce, tomato ketchup, black pepper, salt, and lemon juice. Mix well so the vegetables are evenly coated.
- simmer · ~2 min
Thicken the sauce and finish the dish.
Pour in the cornflour slurry and stir for 30 to 60 seconds until glossy. Return the prawns to the pan and toss for 1 minute until coated and heated through.
- garnish
Garnish with spring onion.
- serve
Serve the chilli garlic prawns hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before they hit the pan so they sear instead of steaming.
- 2Use a wide pan and avoid crowding; packed prawns release water and won't get light color.
- 3Pull the prawns out as soon as they turn pink and C-shaped; tight O-shaped prawns are overcooked.
- 4Cook the garlic only until fragrant, because browned garlic can make this sauce taste bitter.
- 5Keep the onion and bell pepper slightly crisp to contrast with the tender prawns and glossy sauce.
- 6Stir the cornflour slurry again just before pouring, since it settles quickly in the bowl.
- 7Finish with the lemon juice at the end or just before serving to keep the chilli-garlic flavours bright.
- 8This dish is best eaten immediately, but leftovers can be reheated very briefly to prevent rubbery prawns.
Adapt it for your goals.
Low-oil
Use a good nonstick pan and reduce the oil slightly; the dish still works well because the sauce adds plenty of coating and shine.
extra spicyExtra-spicy
Add more green chili or an extra dried red chili for a sharper heat that suits chilli lovers.
gravy styleGravy-style
Add a little more water before the slurry for a looser sauce, ideal for serving with rice or noodles.
vegetable loadedVegetable-loaded
Add sliced mushrooms or more bell pepper and onion to stretch the dish and make it feel more meal-like.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide satisfying protein, making this a filling starter or side without relying on heavy batter or cream.
Garlic and Chili Boost
Garlic and chilies add strong flavor with very little added fat, helping the dish taste bold without rich ingredients.
Vegetable Crunch
Onion, bell pepper, and spring onion add fiber, freshness, and color alongside the prawns.
Frequently asked questions
They should turn pink, opaque, and lightly curled. Remove them once they reach that stage so they stay juicy.
