Chilli Prawns

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Chilli Prawns

pax icon  Serves 4   |  prep Prep 10 min  |  pan Cook 10 min
 

Ingredients

  • 900g large prawns, preferably head-on
  • 2 tbsp tomato sauce
  • 2 tbsp dry sherry
  • 2 tbsp AYAM™ Hot Chilli Sauce
  • 2 tbsp AYAM™ Sweet Chilli Sauce
  • 1 tsp AYAM™ Sesame Oil
  • 2 tbsp AYAM™ Soy Sauce
  • 3 tbsp oil for frying
  • 2 long red chillies, seeded and minced
  • 2 garlic cloves, minced
  • 1 stalk of fresh lemongrass, tender inner white bulb only, halved
  • 1 tbsp fresh ginger, finely sliced
  • 4 spring onions, thinly sliced
  • ¼ cup coriander, chopped
  • 1 packet hokkien noodles
  • Lime, juiced
  • Deep fried shallots
  • Sesame seeds
 

Method

  1. Using scissors, cut down the back shell of each prawn and remove the dark intestinal vein, leaving the shell intact.
  2. In a large skillet, heat oil and add the chilli, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute.
  3. Add the prawns, season and the tomato sauce, chilli sauce, sweet chilli sauce, sherry, soy, sesame oil and stir-fry for 30 seconds.
  4. Stir in the coriander, spring onions and noodles.
  5. Squeeze lime juice on top, sprinkle some deep fried shallots and sesame seeds, and serve.