Coconut and chilli prawns

There's everything to love about this prawn stir fry: it's flavour-packed with Asian aromatics like coconut, chilli and fish sauce, lime and coriander – and it comes together in a wok in under 10 minutes.

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 tbsp vegetable oil
• ½ brown onion, finely sliced
• 3 garlic cloves, roughly chopped
• 1 tsp sambal oelek (or 2 large red chillies, finely chopped)
• 1 tsp tomato sauce (ketchup)
• ½ tsp turmeric powder
• 200 ml coconut cream
• 2 tbsp fish sauce
• ½ tsp sugar
• 8 large raw prawns, peeled and deveined, tail on

To serve

• steamed jasmine rice
• lime wedges
• thinly sliced red chilli
• coriander sprigs

Instructions

1. Heat a wok over high heat and add 1 tablespoon of oil. Fry the onion and garlic for 1 minute or until fragrant, Add the sambal oelek, tomato sauce and turmeric and stir to combine. Add the coconut cream, fish sauce and sugar and simmer for 5 minutes or until thickened. If the sauce is too thick, then add a little water.
2. Add the prawns, toss to coat and simmer until the prawns are very nearly cooked. Remove from the heat and allow the prawns to stand for about 1 minute to cook through fully.
3. Serve the prawns and sauce with steamed rice, lime wedges, sliced chilli and coriander sprigs.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.