She Strengthens

Savoring the Flavors of Malaysia: A Recipe for Chili Prawns

Malaysia’s culinary scene is renowned for its rich diversity, and one dish that showcases this cultural melting pot is the iconic chili prawns. This mouth-watering recipe combines the bold flavors of Chinese, Indian, and Malay cuisines, resulting in a dish that’s both complex and irresistible.

The Secret to a Perfect Caramelized Crust

To achieve the signature caramelized crust on the prawns, it’s essential to use a hot wok. This high-heat cooking vessel allows for a quick sear, locking in the flavors and textures of the dish. So, if you don’t have a wok, consider investing in one – it’s a game-changer for Asian-inspired cooking!

A Sauce that’s Both Spicy and Savory

The sauce is the backbone of this recipe, and it’s a masterclass in balancing flavors. With a combination of sweet chili sauce, tomato ketchup, soy sauce, and sesame oil, you’ll get a rich, velvety texture that’s both spicy and savory. Add in some aromatics like garlic, ginger, and curry leaves, and you’ll be transported to the bustling streets of Malaysia.

Prawns that Pop with Flavor

The star of the show is, of course, the prawns. Fresh, succulent, and cooked to perfection, they’re the perfect vessel for the flavorful sauce. And the best part? You can easily substitute them with crabs for a different twist on the recipe.

Serve with a Side of Crunch

Traditionally, chili prawns are served with Chinese-style steamed buns, but feel free to get creative with your starch of choice. A crusty French baguette or a side of fluffy coconut rice (or cauliflower rice for a low-carb option) will soak up the sauce beautifully.

Get Ready for a Flavorful Adventure

With this recipe, you’ll be able to recreate the magic of Malaysia’s “al fresco” restaurants in the comfort of your own home. So, gather your ingredients and get ready for a culinary adventure that will leave you wanting more!

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 25 minutes
Active Time: 25 minutes

Ingredients

• 3 tablespoons sweet chili sauce
• 4 tablespoons tomato ketchup
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons sesame oil
• 5 tablespoons peanut or canola oil
• 4 cloves fresh garlic, minced
• 2-inch piece fresh ginger, peeled and julienned
• 3 or 4 red chilies, finely chopped
• 1/2 cup curry leaves, or 3 sprigs of curry leaves
• 1 pound tiger prawns, shelled and deveined
• 1/2 cup low-sodium chicken broth
• 1 tablespoon cornstarch mixed with 3 tablespoons water
• 1 egg, lightly beaten
• 1 teaspoon sesame seeds

Instructions

1. Combine sweet chili sauce, ketchup, soy sauce, and sesame oil in a bowl. Set aside.
2. Heat a wok or large deep skillet over medium heat for 40 seconds. Add peanut or canola oil around the perimeter of the wok.
3. Add garlic, ginger, red chilies, and curry leaves to the wok. Stir-fry until fragrant and garlic is golden, about 5 minutes.
4. Add the sauce mixture to the wok and mix well. Simmer for 2 minutes.
5. Add prawns to the wok and stir-fry on high heat, pressing them against the hot wok to caramelize, about 30 seconds.
6. Pour in chicken broth, mix well, and cook for 2 minutes over high heat.
7. Add cornstarch mixture and lightly beaten egg to the wok. Stir-fry for 1 minute until the sauce thickens.
8. Remove wok from heat, garnish with sesame seeds, and serve immediately.