Malaysian Chili Sesame Prawns
Malaysian Chili Sesame Prawns
These spicy prawns are easy to prepare and pack a punch of bold flavor.
Recipe courtesy of Chef Christina Arokiasamy
Servings
4
Ingredients
- ¼ cup chili sauce, such as lingham’s
- ¼ cup tomato ketchup
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 5 tablespoon peanut or canola oil
- 4 fresh garlic cloves, minced
- 3 -8 red chili, finely chopped
- 1 pound tiger prawns, cleaned and shelled
- ½ cup low sodium quality chicken broth
- 1 tablespoon cornstarch or rice starch mixed with 3 tablespoons water
- 1 egg, lightly beaten
- 1 teaspoon sesame seeds
Directions
- Make the sauce by combining chili sauce, tomato sauce, soy sauce, sesame oil and keep aside.
- Place wok over medium heat for 30 seconds, pour hot oil around the perimeter of the wok. Add garlic and chilies and stir-fry until the garlic is golden in color. Add in the chili sauce mixture into the wok and mix well. Allow the sauce to simmer for 1 to 2 minutes. Put in tiger prawns into the wok, and stir-fry on high heat, pressing the prawns against the hot wok. Pour in the chicken broth, mix well and cook for 2 minutes over high heat. Add the cornstarch mixture and lightly beaten egg. Stir-fry for another 1 minute until the sauce thickens. Remove from heat. Garnish with sesame seeds and serve.