Korean Chili Prawns
Shrimp, prawns, they are just fabulous. I know there are some people that are anti seafood or anti shrimp, but I just love it. I always try and get tiger prawns at Costco — although they are a little pricey but they are well worth it.
Although the normal chili shrimp/prawns are fried, but I don’t like frying things at home – I rarely do. But of course, you can fry them if you’d like – but I grilled the prawns instead. I have to admit, frying them would be tastier… but certainly not healthier.
The sauce is spicy and sweet – it is a lot like Korean YangNyum chicken, but with prawns.
Peel and devein prawns. Season with salt and freshly ground black pepper – and add 2 tablespoons cornstarch and stir well to coat evenly.
Heat olive oil in wok — add crushed garlic and prawns (or shrimp) and cook until they are thoroughly cooked.
Add the sauce to the wok and cook until the sauce thickens.
I served it with cooked Somen and sprinkled some crushed peanuts on top. It was fabulous.
- 24 prawns or shrimp, peeled and deveined
- salt and freshly ground black pepper
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 tablespoon chili oil
- 1 tablespoon crushed garlic
- 3 tablespoons Asian chili sauce
- 2 tablespoons ketchup
- 1 tablespoon sugar
- 3 tablespoons water
- crushed peanuts
- In medium bowl, place prawns, salt, ground pepper, cornstarch and stir together until well coasted. At this point you can deep fry the prawns if you want.
- Heat olive and chili oil in wok over medium high heat. Add the garlic to the pan and stir, for 1 minute. Add the prawns and cook until they are cooked through.
- Make the sauce by combining chili sauce, ketchup, sugar, and water in bowl. Add the sauce to the wok and stir well, until the sauce thickens.
- If desired, serve with cooked somen and sprinkle with crushed peanuts to the prawns.
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