Quick, punchy and surprisingly light (yet protein packed), these chilli garlic prawns come together in minutes, making them perfect for an easy weeknight dinner or a last-minute entertaining hero.
At the centre of it all is Lee Kum Kee’s cult-favourite Chiu Chow Style Chilli Oil. Rich, savoury and layered with umami, it goes far beyond a basic heat hit, with preserved chillies, fragrant garlic and that signature crunch. Here, it folds into a creamy chilli mayo, adding depth to sweet, juicy prawns – proof that a simple dish can feel anything but ordinary.
INGREDIENTS
- 500g raw prawns (frozen)
- 1 tsp salt
- 3–4 tbsp Lee Kum Kee Chilli Garlic Sauce
- 2 tbsp cooking oil
- 1 spring onion, sliced thinly on an angle
Chilli Mayo Dipping Sauce:
2 tsp Lee Kum Kee Chiu Chow Style Chilli Oil
1 cup mayonnaise
INSTRUCTIONS
- Place frozen prawns in a large bowl and cover with cold water and salt. Leave for 30 minutes or until defrosted. Drain, rinse and pat dry with a paper towel.
- In another bowl, mix prawns with chilli garlic sauce until well coated.
- Heat a pan, griddle or barbecue. Add the prawns and fry for 1–2 minutes until they turn pink. Do not overcook.
- Mix the mayonnaise and chilli oil to create the chilli mayo.
- Arrange prawns on a platter, top with spring onion and serve with chilli mayo.
