Chile Prawns Recipe - Allrecipes.com
  • READY IN 25 mins

Chile Prawns

Recipe by  

"This recipe is lightly fried prawns in a hot and spicy sauce. Garnish with lemon wedges, sesame seeds, and cilantro. You can add more hot sauce if you want it spicier. If you can't find these ingredients at your local grocery store, I can assure you that you can find them at a Chinese or Indian grocery store!"

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain.
  2. In a medium bowl, whisk together the chile sauce, pomegranate juice, Sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2003

Absolutely Wonderful!!!!! A tangy sweet sauce, but it's still alittle bit spicy. In one word YUM!

 
Most Helpful Critical Review
Jun 14, 2007

I would not make this again. The sauce was too tomato tasting.

 

7 Ratings

Nov 03, 2003

In our kitchen we made this recipe. It was wonderful! I suggest you try this recipe. Great combinations of hot, sweet, and tangy.

 
May 23, 2006

This is the best recipe ever. We use it as a dip for shrimp. Hot or cold, this is good.

 
Dec 20, 2006

Hot, hot, hot!!! I followed the recipe, except for the "hot ketchup". For this, I mixed regular ketchup with Frostbite hot sauce (http://www.cajohns.com/). The flavors were outstanding! I will make again, but eliminate the crushed red pepper. It can be added to individual plates as desired. I served this over rice with the Bacon-y Bok Choy from this site. Yum!

 
Nov 08, 2006

I used the basics of this recipe as inspiration for a stir fry sauce. It is very flexible and the heat can be adjusted. I like the level of heat and the balance of flavors. It's good with chicken, tofu, or shrimp. Saute any veggies or meat that you like, add the sauce and serve over rice. yum!

 
Mar 10, 2006

sounds cool gonna try it one day

 

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Nutrition

  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 69.8 g
  • 23%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 2385 mg
  • 95%

* Percent Daily Values are based on a 2,000 calorie diet.

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