This is a recipe that I’ve loved eating for many years and is one of my husband’s favourites. I actually came across the recipe when I purchased a bottle of Maggi Chilli Sauce and couldn’t believe how something with so few ingredients, which took very little time to prepare and cook, could taste so incredible.
I have to admit that I haven’t actually ever cooked this dish myself (gasp) as it’s one of the only meals my husband makes; I do all the prep (of which there is very little) while hubby takes the helm. Cooking together whilst indulging in a class of wine and then sitting down to tuck into the fruits of your labour afterwards is, I believe, one of the great pleasures in life.
If you like spicy food then you will love this but please be aware that it packs a bit of a punch and so is not for the feint hearted. Using raw prawns is a must as cooked prawns can become rubbery when reheated. You could also substitute the hot chilli sauce for sweet chilli sauce, if you prefer a slightly milder dish and just omit the sugar.
I’m not entirely sure of it’s origin but I believe it to be a Malaysian inspired dish. We like to serve it with rice and a sprinkling of fresh coriander leaves and finely chopped spring onions.
Serves 2 as a main or 4 as a starter.
Preparation time: 5 minutes. Cooking time: 5 minutes.
Ingredients
- 2 tbsp oil
- 2 cloves garlic, crushed
- 1 tsp sugar
- 4 tbsp water
- 1 tsp cornflour
- 6 tbsp extra hot chill sauce
- 350g raw tiger prawns
- 3cm piece ginger, peeled and finely chopped
- Fresh coriander, chopped
- Salad onions, thinly sliced
Method
- Heat the oil in a large frying pan or wok and add the garlic, ginger and chilli sauce and cook for 1 minute.
- Stir in the prawns and sugar and cook for a few minutes (3-4) until the prawns turn pink. Do not overcook the prawns as they will become rubbery.
- Mix the cornflour with the water and add to the pan.
- Continue to stir until the sauce thickens.
- Garnish with the fresh coriander leaves and salad onions and serve.