Chilli Prawns

Written by Bridget on . Posted in Ravishing Recipes


The original recipe was sourced from one of our FAVOURITE cookbooks here at home, the delightful and ever-inspiring Wok Simple by The Australian Women’s Weekly. You can find it here Wok Simple (Australian Womens Weekly)

The thing I LOVE about this recipe, and many of the others in this book, is that they can be adapted to just about any other “protein” food you prefer 🙂

Don’t like prawns? How about chicken? Or tofu? Or cashews and quinoa?!?!

You are limited ONLY by your imagination and these recipes will really showcase to you just how EASY it can be to add flavour and FUN to your “healthy” meals 🙂

This one is TRULY so delicious and “on the table in under 30 minutes”!

Quantities shown are for one, so adapt as necessary 🙂 ENJOY ! xo


7 uncooked medium king prawns (300g)

1 clove garlic, crushed

2 tablespoons sambal oelek

2 teaspoons peanut oil

2 tablespoons finely chopped fresh coriander

100g dried rice stick noodles (optional- I omitted noodles in mine and served atop a generous warm, crunchy salad with avocado)

2 teaspoons sesame oil

2 green onions, chopped finely

1 cup (80g) finely shredded red cabbage

2 teaspoons fish sauce

2 tablespoons oyster sauce

2 teaspoons brown sugar

1 fresh long red chilli, sliced thinly

1/4 cup loosely packed fresh coriander leaves


1. Shell and devein prawns leaving tails intact; combine prawns, garlic, sambal, peanut oil and chopped coriander in small bowl, season.

2. Place noodles in medium heatproof bowl, cover with boiling water; stand until tender, drain.

3. Meanwhile, heat sesame oil in wok; stir-fry prawn mixture until prawns change colour.

4. Add onion, cabbage, sauces, sugar and noodles; stir-fry until cabbage wilts. Serve topped with chilli and coriander leaves.

**NB. As I prefer to eat “whole food fats”, I cooked mine without oil and with lime juice. I then added avocado to the meal 🙂 We also used a combination of snapper and prawns. It was delish!

You can go even healthier, omit all the extra sauces and sugar, and just use Sambal to flavour your dishes! I am a FULL-FLEGED fan of this delicious spicy condiment! 🙂 YUM 🙂

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