Ingredients :
500g / 1 pounds prawns/shrimp, raw, peeled and deveined (Note 1)
1 1/2 tbsp vegetable oil (or canola)
1 tsp sesame oil, toasted (Note 2)
3 garlic cloves, very finely minced
2 tsp ginger, grated or finely chopped (can be omitted)
1 tsp chili flakes* (Note 3)
1/2 cup (125 ml) water
3 tbsp Sriracha (Note 4)
2 tsp soy sauce, light or all-purpose (Note 5)
3 tbsp brown sugar (sub with white)
GARNISH
Sesame seeds
Green onions, finely sliced
Red chilies, finely sliced or chopped
Instructions :
1) Over high heat, warm oil in a big skillet. Then, transfer half of the prawns onto a bowl after cooking for 45 seconds on each side until golden. Repeat.
2)Turn to lower the heat to medium-low after removing the pan from the burner to cool.
3) Sesame oil should now be heated in the skillet.
4) Add the ginger, garlic, and chili flakes. Garlic should be cooked until golden.
5) Sriracha, soy sauce, and sugar are next to be added; Stir, turn the heat up to medium-high, and simmer for three minutes or until the sauce begins to thicken to the consistency of thin syrup.
6)Reheat the sauce in the skillet with the returned prawns in it. Cook for 1 to 2 minutes or until the sauce has reduced and the prawns are well-coated.
7)If desired, garnish with shallots, sesame seeds, and fresh chili. Serve with rice so that you can eat the delicious sauce! (For a low-carb, low-calorie version, try cauliflower rice.) The post includes ideas for side salads.