Chilli Prawns Recipe: Chinese Style

Succulent, juicy prawns stir-fried in soy sauce, spiced with red chilies, and lifted by the aroma of kaffir lime leaves. This is not your usual chili prawns, and not even the typical Chinese-style chilli prawns. It’s a tweaked version.

Made with common Chinese ingredients but infused with kaffir lime leaves instead of spring onions or coriander (PORK CHOPS RECIPE). 

 

Think of it as a touch of fusion Chinese cooking. Tiger prawns as the star, cooked skin-on for maximum tastiness.

Tiger prawns may be pricey, but they are worth it. A homemade prawn recipe is always cheaper than dining out at Chinese restaurants, and this dish delivers hearty portions. One large prawn is often enough per person, making it ideal for a family meal or entertaining guests. Even better, it cooks in 20 minutes or less.

 

As with most Chinese stir-fry dishes, preparation is key. Have all ingredients ready, as prawns require precise timing. Undercook them and they’re raw, overcook them and they turn rubbery (CHINESE VEGETABLE STIR-FRY). 

 

Chilli Prawns Chinese Style is a truly satisfying dish. Juicy prawns, a dry stir-fry style, and the burst of classic flavours. 

Ingredients for Chilli Prawns
500g tiger prawns - cleaned and deveined
2 red chilies - thinly sliced
4 garlic cloves - chopped
1 inch ginger - chopped
½ tbsp dark soy sauce
½ tbsp light soy sauce
4 kaffir lime leaves - tear into pieces 

3 tbsp oil
1 tsp sugar
Water - as needed
Salt to taste

How to Make Chlli Prawns
Heat oil, and saute chilies, garlic and ginger. 
Add prawns, dark soy sauce, and light soy sauce.
Season with palm sugar and salt. 
Stir fry all the ingredients together.
Constantly stirring, and allowing the heat to cook the prawns. 
If needed, sprinkle some water.
Once prawns are cooking, off the heat.
Add lime leaves, and gently stir in.