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Sichuan Chilli Prawns

Sichuan Chilli Prawn! Indeed. Another style to a Chinese dish (Chick Kut Teh). Chinese food (Yong Tau Foo, Chay Kway Teow, Hong Kong Style Steamed Fish & Chinese Fried Rice), as you know or don't, must I reckon highlight oyster sauce and dark sauce. Additionally, chilli even for Chinese dishes (Chinese Black Vinegar Chicken) is the customary ingredient for those of us who, no matter what, need our fix of spiciness. Whether a tiny bit of touch or bolt thundering spiciness (Chilli Lime Fish, Sweet Chilli Chicken & Chilli Honey Clams)? I of course, I think you know me? In my house, how can we don't long for spiciness. If not in all dishes, at least in one. Entering now in this previous cooking space of mine is Sichuan Chilli Prawns. Various styles and various ways of cooking, perhaps your style to Sichuan Chilli Prawns is better? Of course. Regardless, please for my sake, do not overcook prawns (Devilled Prawns, Sambal Prawns, Fried Prawn Wanton & Kam Heong Prawns). Otherwise, they will become rubbery and they will not hesitate to shrink (Bitter Gourd Prawn Curry, Grilled Spicy Prawns & Chinese Prawn Fritters). Wish we can shrink in size as well? We can if we work our muscles. Working our muscles in return means we can tuck into this Sichuan Chilli Prawns as much as we like without feeling guilty? 

400g medium size prawns - remove head, shell and de-vein but leave the tail on
5 shallots - sliced thinly
4 garlic - sliced thinly
1/2 inch ginger - sliced into thin stripes
3 red chillies - sliced thinly
1 tbsp oyster sauce
1 tbsp dark saucere
2 tbsp water
1 tsp sugar
1/2 tbsp lime juice
4 tbsp oil
Salt for taste (use sparingly)
Coriander leaves for garnishing

When oil is heated, saute shallots, garlic, ginger and chillies.
Add prawns and the rest of the ingredients except coriander leaves.
Cook over high heat until the prawns are pink.
(Note; do not overcook)
Dish out and garnish with coriander leaves.


  1. yummy..I also cook this Ms.Nava and thank you for the idea of putting lime to store shrimp head and shells..I usually boil it immeadiately after removing it..I didn't know I can also store it..visiting you ms.Nava ;)

  2. I always reserve my prawn heads for stock too & they're really useful. Very nice prawn dish you've got here :)

  3. This sounds really good. I'd have to do it with chicken though as I can't eat prawns - would that work?

  4. Looks so mouth watering ,,,,with those great spices ingredients,my kind of foods and yes serve with rice is the best for me :) BTW you mention about purple potatoes in your previous comments,Is hard to find here too,sometime, they grow in south america,I think :)


  5. i could see that you clean the prawn very well..
    the intestines in the middle is remove..
    I love seafood a lot....

  6. Very good recipe, Nava...simple but delicious! Nice tip on storing the prawn heads too.
    I don't like cleaning prawns too...but I love prawns so much that's why I am able to tolerate all the hassles of cleaning them. :)

  7. Looks and sounds sooo good!!Have to try this for sure Nava!!I love the flavors in here and I know my kids are going to enjoy this :)

  8. This looks like it would soon be a favorite of mine - spicy prawns are such a wonderful thing.

  9. I love prawns and am very cautious to not overcook them. Prefer cooking them at home with a seafood pasta or grilled most days. And when I prepare them at home, I am very sure to remove the "black vein" or some call it the intestines which I hear is high in cholesterol. Not sure how true...but I enjoy that process of washing and cleaning prawns. LOL.

  10. Nava, this looks amazing--I love prawns in spicy sauces! It's a great tip to freeze the prawn heads--never would have thought of the juice idea to clean them up.

  11. We get shrimp usually once a month but get it already cleaned and it has to be cooked on the day we get them, so we do have to plan for that. I am not much into cleaning shellfish.
    Your dish does look tasty. It is more important to have a few great recipes for shrimp than many ok recipes for shrimp. I am sure this one is a winner!

  12. You have presented this dish so beautifully - the sea food lovers at my place adore spicy prawns so this is defintiely for them :)

    Choc Chip Uru

  13. I would prefer buying the cleaned ones, But its a good idea to make the stock from head and shells.
    Wonderful looking dish.

  14. This dish looks wonderful!!!! My mother would love it and so would I. I never cook prawns as it is so much work and it's time consuming a little tricky with a toddler on your heels lol.

  15. I LOVE prawns! Its always on the top of my grocery list and i'm perpetually looking to try out new recipes. I'm going to try yours over the weekend for sure.

  16. I just love prawns! This one sounds really delicious! Great pics!

  17. This dish sounds delicious! With hot plate of rice even more so! Lovely photos and awesome tip for storing prawn heads! Will do that the next time!

  18. This sounds so tasty, Nava...these flavors are perfect for shrimp. I hate the tedious chore of cleaning them, try to buy them deveined and shelled if the cost isn't prohibitive :)


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