First Step: Prep and Marinade the Prawns Start by gathering all your ingredients to make things smooth and stress-free this is your mise en place moment. If you’re using the ionizing optional marinade, whisk together the 1/3 cup mayonnaise, 2 1/2 tbsp sweet chilli sauce, 1 tsp Chinese five spice, 3 cloves minced or grated garlic, and a pinch of red pepper flakes in a bowl. Pat the 500g / 1 lb prawns dry, season with 1/2 tsp salt and 1 tsp Shaoxing wine if you like, then toss them in the marinade and let sit for 10 minutes or up to 24 hours in the fridge. For vegan swaps, use tofu instead of prawns here to keep the prep simple for your Asian chili garlic prawns.

Second Step: Prepare the Coating and Heat the Pan It’s time to get that skillet ready for action heat the 1 1/2 tbsp vegetable oil in a large skillet over high heat. If you’re going for a crispier texture, mix the 1 1/2 tbsp cornstarch and 1 tbsp all-purpose flour in a bowl, then toss the prawns in it just before cooking to shake off any excess. This step only takes a minute or two and helps create that light, golden exterior. If you’re watching calories or want a gluten-free version, skip the coating and adjust the oil amount to lighten up your Asian chili garlic prawns.

Third Step: Sear the Prawns Once the oil is hot, add half the prawns and sear them for about 45 seconds on each side until they’re golden don’t overcrowd the pan for even cooking. Remove them to a bowl and repeat with the rest; this whole process takes around 4 minutes total. The high heat keeps the prawns tender and flavorful, but if you’re using a substitute like tempeh for dietary needs, cook it a bit longer to get that nice sear in your Asian chili garlic prawns.

Fourth Step: Cook the Aromatics and Sauce Take the skillet off the heat briefly to cool it slightly, then lower to medium and add the 1 tsp toasted sesame oil. Toss in the 3 minced garlic cloves, 2 tsp grated or finely chopped ginger (if using), and 1 tsp chilli flakes, cooking for about 1 minute until the garlic turns golden keep an eye on it to avoid burning. Pour in the 1/2 cup (125 ml) water, followed by the 3 tbsp Sriracha sauce, 2 tsp light soy sauce, and 3 tbsp brown sugar, then stir well and crank up to medium-high heat. Let it simmer for 3 minutes until it thickens into a syrupy sauce; this is where the magic happens for your Asian chili garlic prawns, and you can reduce the Sriracha for a milder version if needed.

Fifth Step: Combine and Finish Cooking Pop the prawns back into the skillet and toss them in the sauce for 1 to 2 minutes until they’re fully coated and heated through add any reserved marinade for extra moisture if you want. If you’re making it a full meal, blanch the 1 lb green beans in boiling water forлони 2 minutes, then shock in ice water and toss them in at the end to warm up with the sauce. This step is super versatile, so for low-calorie tweaks, load up on the veggies in your Asian chili garlic prawns.

Sixth Step: Add Final Touches and Serve Garnish with sesame seeds, finely sliced green onions, finely sliced or chopped red chillies, and a squeeze of lime if desired for a fresh pop. The whole thing is ready in a flash, and serving it right away with 2/3 cup per serving of steamed white rice, brown riso, quinoa, or other grains keeps it satisfying. For dietary preferences, pair it with whole grains to boost fiber in this Asian chili garlic prawns dish it’s that easy to customize and enjoy!