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Korean Sweet Chili Prawn

Korean Sweet Chili Prawn

Good morning!

It’s Friday. Once again! I’ve had a busy week. My four year old is doing a joyschool (co-op preschool) and it’s my turn to teach this week and next. I had a lot of fun preparing for lessons and teaching those sweet children. The highlight of preschool this week was having the kids making their own treats! Kids love making treats.


Do you like prawn? Shrimp? I love them. I wish they were a little cheaper, though. But I bought some big tiger prawns at Costco the other day! They’re expensive but definitely worth it.


The sauce is sweet and tangy with a little bit of heat. I love the combination of sweet chili sauce and ketchup. I thought about frying the prawns but decided against it to save some calories. So I grilled the prawns until they were cooked. You can grill them outdoor or indoor. Your choice. If you decide to fry them, make batter by combining 6 tablespoons cornstarch and 1 egg in a medium sized bowl, add the peeled and deveined prawns to the batter. Mix well by hand to coat the prawns with the batter evenly and fry them in a fryer, until golden brown. If you don’t want to fry them, then grill them like I did.


Tiger prawns are much bigger than normal shrimps and they taste fantastic!


I made some cabbage salad to go with my prawn dish. Shred half of a cabbage very thin and add Japanese Goya dressing to the cabbage. Mix well with spoon and serve! It’s one of my favorite salads ever!

Korean Sweet Chili Prawn

  • 15-20 prawns, peeled and deveined
  • salt and pepper to taste
  • 2 tablespoons sake (rice wine)
  • 4 tablespoons sweet chili sauce
  • 3 tablespoons ketchup
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sugar
  • 1 tablespoons sake (rice wine)
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons water
  • cornstarch mixture (1 tablespoon water + 1 tablespoon cornstarch)

  1. In medium bowl, place the prepared prawns and season with salt and pepper to taste and add 2 TBS sake. Stir and set it aside for 10 minutes.
  2. Grill the prepared prawns or fry them if desired. To fry the prawns, mix 6 tablespoons cornstarch and 1 egg until smooth and add the prepared prawns and fry them in a fryer until golden brown.
  3. Meanwhile, In medium bowl, combine sweet chili sauce, ketchup, chili garlic sauce, sugar, rice wine, vinegar, water, and cornstarch mixture and stir well until smooth.
  4. In wok or large pan, add the sauce over medium high heat and bring it to boiling. Add the grilled or fried prawns to the pan and stir well, until the sauce thickens.
  5. Serve with Goya salad and green onions if desired.


5 Responses to “Korean Sweet Chili Prawn”

  1. #
    Belinda @zomppa — October 12, 2012 at 1:26 pm

    This is the best sauce!! Love it!!

  2. #
    Lynna — October 12, 2012 at 1:27 pm

    I love these~ Sweet chili sauce is one of my favorite condiments!

  3. #
    ATasteOfMadness — October 15, 2012 at 12:39 am

    Wow, this looks too good for words. I can’t believe I haven’t bought prawns in such a long time! Thank you for the reminder!


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