There are a number of version of this recipe. I found a recipe that appealed to me on another blogger’s site and I adjusted it to suit my taste. The recipe called for both ketchup and sugar. I dislike ketchup “immensely”. (sounds better than hate) so I never have it on hand. Since the dish was spicy anyway, I substituted Thai Sweet Chili sauce and Garlic Chili Sauce for the ketchup and omitted the sugar. I made a few other minor adjustments, including the addition of chicken broth rather than water, and increased a couple of the other ingredients. You can find the original recipe on Pixen’s Life Loves the Curious
Spicy Chilli-Garlic Prawns
adapted from Life Loves the Curious
2 Tbl peanut oil
2 cloves Garlic – minced
1 Tbl Fresh Ginger – minced
2 small red Thai chili peppers
4 to 5 green onions, green part only.
For the Sauce/Gravy:
1 tablespoon Soy Sauce
1/4 cup Rice Vinegar
2 tsp Sesame Oil
2 tablespoon Thai Sweet Chili sauce
1 teaspoon Garlic Chili Sauce
1 tsp Corn starch
1/4 cup chicken broth
Mix garlic, ginger, chili pepper together and set aside.
Slice green onions on the angle and set aside.
Mix all the sauce ingredients together except the chicken broth.
Heat wok until smoking hot. Add one tablespoon oil and saute the prawns a minute or so on each side. Remove prawns from wok.
Add the remaining oil, and the garlic/ginger/chili mixture.
Cook, stirring for about 30 seconds. Add half the green onion, stir and add the sauce, the chicken broth and simmer for a minute until it starts to thicken. If it is too thick add a little more chicken broth. Add the prawns back into the sauce, toss with the remaining green onion and serve over steamed rice.