Sizzling Chilli Prawns with Egg Fried Rice
Transform your dinner table with this bold and flavorful recipe for Sizzling Chilli Prawns with Egg Fried Rice, a perfect fusion of heat, sweetness, and savory comfort. Juicy, pan-seared prawns are coated in a lip-smacking homemade chilli sauce made with soy sauce, honey, and ketchup, delivering the ideal balance of spice and tang. Paired with golden egg-fried jasmine rice, bursting with aromatic sesame oil and fresh spring onions, this dish is both satisfying and vibrant. Ready in just 40 minutes, it’s a quick yet impressive option for weeknight dinners or special occasions. Garnished with lime wedges for a zesty finish, this recipe is sure to become a crowd favorite. Perfect for seafood lovers and fans of Asian-inspired cuisine, it’s a winning combination of simplicity and bold flavors.
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Recipe Information
Ingredients
- 400 grams Large prawns, peeled and deveined
- 4 Garlic cloves, minced
- 2 Red chilli, finely chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Ketchup
- 1 tablespoon Honey
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 4 cups Cooked jasmine rice, chilled
- 3 Eggs
- 3 Spring onions, finely sliced
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Lime, cut into wedges (for garnish)
Instructions
In a small bowl, whisk together soy sauce, ketchup, honey, 1 teaspoon of cornstarch, and 2 tablespoons of water to create the chilli sauce. Set aside.
Pat the prawns dry with paper towels and toss them in the remaining 1 teaspoon of cornstarch to coat evenly.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the prawns and stir-fry for 2-3 minutes until they turn pink and are just cooked. Remove the prawns from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the minced garlic and chopped red chilli, sautéing for 30 seconds until fragrant.
Pour the prepared chilli sauce into the pan and bring it to a gentle simmer. Return the prawns to the pan, toss in the sauce, and cook for 1-2 minutes until the prawns are fully coated and sizzling. Turn off the heat and set aside.
To make the egg fried rice, beat the eggs in a small bowl with a pinch of salt and black pepper. Heat a wok or large non-stick skillet over medium heat and add 1 tablespoon of sesame oil.
Pour the beaten eggs into the pan and scramble lightly. Once fully cooked, push the eggs to one side of the pan.
Add the chilled rice to the pan and stir-fry, combining with the eggs. Cook for 3-4 minutes, breaking up clumps of rice and ensuring it is heated through.
Stir in the sliced spring onions and adjust seasoning with additional salt and pepper if needed. Remove from heat.
Serve the sizzling chilli prawns over a bed of egg fried rice. Garnish with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.4 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
