Thai Cheating Sticky Chilli Prawns

Thai Cheating Sticky Chilli Prawns

We love this simple recipe for Thai cheating sticky chilli prawns – it’s sweet, tangy, spicy… and of course, sticky. Coated with a sauce that includes diced red pepper, garlic, ginger, tomato ketchup and tabasco, you won’t be able to keep your fingers off these tasty prawns. Finish with fresh coriander and a squeeze of lemon juice, and serve with rice or toasted pittas.

  • Recipe serves: 4
  • Prep Time 8 min
  • Cook Time 10 min


  • 1 tbsp Flora Cuisine
  • 1 Large onions, diced
  • 1 Large red peppers, diced
  • 1 Large clove garlic, crushed
  • 2.5 cm piece fresh root ginger, grated
  • 400 g raw peeled prawns (thawed if frozen)
  • 4 tbsp tomato ketchup
  • tabasco sauce, to taste
  • 2 tbsp fresh coriander, chopped
  • a squeeze of lemon juice


  1. Heat the Flora Cuisine in a frying pan. Add in the onion and fry until softened. Add red pepper and fry, stirring for 2–3 minutes.
  2. Add in garlic and ginger and fry for a further 2–3 minutes.
  3. Add the prawns and fry, stirring, until they have just turned pink.
  4. Add tomato ketchup and Tabasco sauce to taste.
  5. Add coriander and a squeeze of lemon juice.
  6. Cook for 2–3 minutes, until the prawns are cooked and the sauce is sticky.
  7. Serve with either toasted pitta bread or rice.