Chili Garlic Prawns Recipe

Prepare prawns

Rinse prawns under cold water and pat dry thoroughly with paper towels. Leaving tails on improves presentation. Place prawns in a bowl and season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Toss gently to coat and let sit at room temperature for 10 minutes while you prepare the sauce.

Mix sauce ingredients

In a small bowl combine 1 tsp gochujang (or sambal), 1 tbsp soy sauce, 1 tsp honey (or brown sugar), 1 tsp rice vinegar and 2 tbsp water. Stir until smooth and set aside.

Cook aromatics

Heat a large skillet or wok over medium-high heat. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. When butter has melted and oil is shimmering, add 3 cloves minced garlic and 1 tsp minced ginger. Sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.

Develop sauce

Add 1/2 tsp red chili flakes to the pan and stir for 10 seconds. Pour the pre-mixed sauce into the skillet and bring to a gentle simmer, scraping any browned bits from the pan. Let the sauce simmer for 30–45 seconds so it thickens slightly and flavors meld.

Increase heat to medium-high. Add the seasoned prawns in a single layer to the skillet (work in two batches if necessary). Cook without moving for 1 minute to get a light sear, then stir and continue cooking 1–2 minutes more until prawns are opaque and just cooked through (internal temperature about 120–130°F / 49–54°C). Total cook time for large prawns should be 2–3 minutes depending on size. Spoon sauce over the prawns as they cook so they glaze evenly.

If you have any sauce left in the pan once prawns are cooked, reduce heat to low and swirl to thicken and coat the prawns. Taste and adjust seasoning: add a pinch of salt, a squeeze of lemon, or a touch more honey if you want sweeter heat.

Transfer prawns to a warm serving platter. Spoon remaining sauce over them. Sprinkle with 2 tbsp thinly sliced green onions, 1 tbsp chopped cilantro (if using), and 1 tsp toasted sesame seeds. Serve immediately with lemon wedges on the side for squeezing.

Suggested serving: serve as an appetizer (skewered or on a platter) or with steamed rice or crusty bread to mop up the sauce.