Thai Chilli Prawns
Embrace Thai spices in this delicious oriental-inspired dish. We love this simple recipe for Thai 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 Thai chilli prawns. Finish with fresh coriander and a squeeze of lemon juice before serving with rice or toasted pittas. You won’t regret it.
Tried a recipe for Thai chilli prawns before and found it difficult? No need to worry – our quick and easy sticky chilli prawns recipe takes just 8 steps to make, so you can enjoy a deliciously tangy dinner without working up a sweat in the kitchen.
Embrace this delicious oriental-inspired dish. We love this simple recipe for Thai sticky chilli prawns– it’s sweet, tangy, spicy… and of course, sticky.
Cooking Time
10 minutes
Prep Time8 minutes
Servings4 portions
- 1 tbsp Flora Original
- 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
- 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.
- Add in garlic and ginger and fry for a further 2–3 minutes.
- Add the prawns and fry, stirring, until they have just turned pink.
- Add tomato ketchup and Tabasco sauce to taste.
- Add coriander and a squeeze of lemon juice.
- Cook for 2–3 minutes, until the prawns are cooked and the sauce is sticky.
- Serve with either toasted pitta bread or rice.
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