Name: SR Prime Steakhouses Tiger Prawns In Thai Sauce Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb raw large tiger prawns (peeled, deveined, tails on); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs cornstarch; 2 tbs neutral oil (vegetable, canola, or peanut); 3 clove garlic (minced); 1 tsp fresh ginger (minced); 1 ea Thai red chilies ( finely sliced) or 1 tsp red chili flakes; 1.5 tbs fish sauce; 1 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp palm sugar or light brown sugar; 2 tbs fresh lime juice; 3 tbs water or low sodium chicken stock; 0.5 tsp tamarind paste (optional, for tang); 2 ea green onions (scallions, sliced on bias); 2 tbs fresh cilantro (chopped); 0.5 tsp sesame oil; 1 tsp toasted sesame seeds; 2 ea lime wedges (for serving)

Method

Wok Preparation

Prep prawns

Rinse and pat the tiger prawns dry with paper towels. If shells remain, remove shells while leaving tails on if desired. Sprinkle prawns with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss prawns with 1 tablespoon cornstarch until lightly coated; this helps develop a glossy sauce cling and slight sear.

Heat wok

Place a wok or large heavy skillet over high heat and let it get very hot, about 1–2 minutes. Add 2 tablespoons neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear prawns

Add prawns in a single layer (do not overcrowd; cook in two batches if needed). Sear 1–1.5 minutes per side until pink, opaque, and just cooked through. Remove prawns to a plate and set aside. They will finish cooking in the sauce.

Thai Sauce

Aromatics

Lower heat to medium-high. Add a splash (about 1/2 tablespoon) more oil to the wok if needed. Add minced garlic (3 cloves), minced ginger (1 tsp), and sliced Thai red chili. Stir-fry 20–30 seconds until fragrant but not browned.

Combine sauce

In a small bowl or measuring cup, whisk together 1.5 tablespoons fish sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon palm or brown sugar, 2 tablespoons fresh lime juice, 3 tablespoons water or stock, and 1/2 teaspoon tamarind paste (if using). Taste: the sauce should be balanced salty-sour-sweet; adjust with a little more sugar or lime as needed.

Thicken & finish sauce

Pour the prepared sauce into the wok with the aromatics. Bring to a gentle simmer and cook 1–2 minutes to meld flavors and slightly reduce. If you want a thicker glaze, make a slurry with 1 teaspoon cornstarch + 1 tablespoon water and stir into the simmering sauce; cook 30–45 seconds until glossy.

Return prawns

Add the seared prawns back to the wok and toss in the sauce for 30–60 seconds until fully coated and heated through. Remove from heat. Stir in 1/2 teaspoon sesame oil for aroma.

Finish & Garnish

Transfer prawns and sauce to a serving dish. Sprinkle sliced green onions and chopped cilantro over the top, and scatter 1 teaspoon toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing over. Recommended accompaniments: steamed jasmine rice or stir-fried noodles.