Looking for a fiery dish to impress your dinner guests? Chef Shiyas Kareem from the Gulf News Food Show has you covered with his ultimate spice test: Firecracker Prawns. Ready in just 20 minutes, this vibrant dish combines succulent prawns with a medley of colorful vegetables and an explosive firecracker sauce. Let’s dive into this culinary adventure.
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients:
- 120 gms Thai jasmine rice
- 1 tbsp Vegetable oil
- 2-inch Ginger, grated
- 2 Garlic cloves, crushed
- 100 gms White onion, sliced
- 50 gms Red pepper, sliced
- 50 gms Green pepper, sliced
- 40 gms Spring onions, sliced
- 80 gms Mangetout peas
- 450 gms Prawns
- 1 red chilli, deseeded, sliced
- 1 Dried chilli, sliced
- 100 ml Firecracker sauce
- 1 tsp Shichimi or dried chilli flakes
- 1 tbsp Toasted mixed sesame seeds
- 1 tbsp Sesame oil
- 2 Lime wedges
Firecracker Sauce:
- 50 ml Yakitori sauce
- 50 ml Oyster sauce or vegetarian oyster sauce
- 100 ml Sriracha sauce
- 75 ml Sweet chilli sauce
- 30 ml Chilli oil
- 2 tbsp Dried chilli flakes
Yakitori Sauce:
- 1 tbsp Teriyaki sauce
- 6 tbsp Light soy sauce
- 1 tbsp Sugar
Method:
- For the Firecracker Sauce:
- Combine yakitori sauce, oyster sauce, sriracha sauce, and sweet chilli sauce in a clean mixing bowl. Mix well.
- Gradually add chilli oil drops while whisking until well incorporated.
- Add chilli flakes and mix well. Set aside.
- For the Yakitori Sauce:
- Place all ingredients into a small saucepan and gently simmer over a low flame until the sugar has dissolved and the sauce has slightly reduced. Set aside to cool.
- To Assemble:
- Start by boiling 250 ml of water. Lower the flame, cover the pot with a lid, add the rice, and let it simmer until all the water is absorbed, about 10 to 15 minutes. Set aside.
- Heat the oil in a wok or frying pan over a medium-high flame and stir-fry the ginger and garlic for 1 to 2 minutes.
- Add the vegetables, half of the spring onions, prawns, and chillies. Stir-fry for 2 to 3 minutes.
- Add the firecracker sauce, reduce the flame to low, and simmer for a minute until heated through.
- Spoon rice onto the serving plate and top with the prawn and vegetable mixture.
- Garnish with shichimi or dried chilli flakes, toasted sesame seeds, sesame oil, and the remaining spring onions. Serve with a wedge of lime on the side.
Tips:
- Ensure the correct rice-to-water ratio for perfect rice – not too dry or soggy.
