Yuye has always been a better cook than me. I knew all these past 10 years that he was good at it and it all really started with this chilli prawns dish. When Yuye and I started dating, this dish was the first dish that he made me. I guess that’s what wooed me to stay with him for so long. To this day, I still love eating it.
This dish is called chilli prawns but is not actually all that chilli because Yuye can’t handle too hot. I think it’s just the right amount to enhance the prawn flavour and not overpower it at the same time. If you like it hotter though feel free to add more chilli as you desire.
The dish will taste a lot better if you use unpeeled prawns as the shells will give the dish extra flavour and will keep the flesh from overcooking. If you’re a bit lazy like me, you can just get your other half to peel them for you. 😉
It’s not a very difficult dish to make and doesn’t take long either so be sure to give it a go!
- 2 tbsp vegetable oil
- 300g raw un-shelled prawns
- 1 1/2 tbsp chilli paste
- 1 1/2 tbsp tomato sauce
- 1 spring onion
- 1 shallot
- 50g ginger
- 2 cloves of garlic
- 1 tbsp brandy
- Finely chop spring onion, shallot, ginger and garlic.
- Lightly season prawns with salt and let it sit for 10 minutes.
- Heat oil in pan to medium heat and fry spring onion, shallots, ginger and garlic for 2 minutes.
- Add chilli paste and fry for 1 minute.
- Increase heat to medium high and add prawns. Fry for 2 minutes on each side.
- Add tomato sauce and stir fry for 1 minute.*
- Add brandy and stir fry for 1 minute.**
- Garnish prawns with spring onion and serve.
- * For a chunkier sauce consistency, fry for an additional minute.
- ** Take care when adding brandy as it may catch fire briefly.