Spicy chilli and garlic prawns

    35 min

    Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops or tofu can easily be substituted for prawns. This makes for a wonderful supper.

    273 people made this

    Serves: 1 

    • 2 1/2 tablespoons vegetable oil
    • 60ml water
    • 75g shredded cabbage
    • 1 tablespoon minced garlic
    • 8 large fresh prawns, peeled and deveined
    • 2 teaspoons crushed red chilli flakes
    • 2 tablespoons sliced onion
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon soy sauce

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Heat 1 tablespoon oil in a frying pan over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from pan and place on a serving platter.
    2. Heat the remaining 1 1/2 tablespoons oil in the pan over high heat. Place the garlic and prawns in the pan and stir until garlic is lightly browned and prawns turn pink. Add chilli, onion, coriander, soy sauce and remaining water to the pan. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

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    Reviews in English (182)


    Tried this with chicken. Very tasty, even my son liked it. Could do with something to thicken the sauce though. Maybe an egg yolk (added off the heat) or palm sugar to add some sweetness  -  15 Nov 2014


    these were definatley worth the effort we will be having these again as a starter. very tasty  -  01 Feb 2014


    This recipe is amazing! The only 2 things I did differently were, I added some fresh minced ginger (approximately 1 1/2 tsp. But I would add more next time) and I had a bag of precut broccoli, cauliflower and carrots, which I microwaved and threw in there at the end. I didn't have any red pepper flakes in my cupboard, but found some packets of red pepper flakes that we got from a pizza joint and poured those in there! Gotta improvise sometimes! Also, after we had eaten our dinner, my husband said that next time I should add some peanuts!Thanks for this delicous low carb recipe!  -  23 Mar 2007  (Review from Allrecipes US | Canada)