It was a grab and cooks whatever you have in the fridge kind of day. And I nothing but purchased a bottle of Thai Chili Sauce back home the previous day. And the only thing in my head right now is prawns, prawns are always my number one seafood to go most of the time. This is going to be the simplest recipe I can ensure you. You will love the sweet, buttery, garlicky, and slightly smokey taste. I’m using ‘WOK’ while cooking this dish cause of the ‘wok hei’, means having the hot wok taste and flavour in the food. Thai chili sauce is actually not spicy at all, if you want it to be spicier, you can add in some bird-eye chili, either you slit it into half or use the back of the knife slightly pound the chili.
- 15 medium size prawns
- 5 cloves garlic chopped
- 1 1/2 tablespoon butter
- 3 to 4 tablespoons of Thai chili sauce (you can add more Thai chili sauce, adjust it a little according to your own taste)
- Few dashes of Black pepper
- 2 Bird-eye Chili (optional)
- Some seasoning powder. I use 2 pinches of seasoning powder, afraid it will be too salty.
- Spring onions chopped
1. Medium heat put in butter & garlic, stir and cook till fragrant. Try not to cook the garlic too brown, just slightly golden, or else it will have the burnt taste.
2. Once the garlic has cook til fragrance, add in the Thai chili sauce, seasoning powder (i use vegetable seasoning), black pepper and bird-eye chili. You can skip the chili if you do not want it to be spicy. Then keep stir all together till well combined and the sauce starts to simmer.
3. Once simmering, add in the prawns, and spring onions, stir all together till the prawns are cooked around 4-5 minutes. Just remember do not overcook your prawns. And serves