Garlic Prawns and Sweet Chilli

The first time I made this dish, my kitchen filled with the most incredible aroma of garlic and sweet chilli that had my roommate wandering in from the living room before I even called her for dinner. We stood over the stove sneaking prawns straight from the pan, burning our fingers just a little because we couldn not wait. Something about that combination of succulent seafood and slightly spicy rice makes even a Tuesday night feel special.

Last summer my sister came over after a terrible day at work, and I whipped this up without really thinking about it. She took one bite, looked up with tears in her eyes, and told me this was exactly what she needed. Food has this magical way of being comfort without anyone having to say anything at all.

Ingredients

• 500 g large raw prawns: Fresh prawns make such a difference here, and keeping them raw until cooking means they stay tender instead of turning rubbery
• 3 cloves garlic: Do not be shy with the garlic because it forms the aromatic foundation that makes everything else sing
• 1 tbsp unsalted butter: This little bit of richness at the end transforms the prawns into something restaurant worthy
• 3 cups cooked jasmine rice: Day old rice is non negotiable because fresh rice turns to mush in the pan
• 3 tbsp sweet chilli sauce: This is the star that ties everything together with that perfect balance of sweet and heat

Instructions

Sauté the aromatics:

Heat that olive oil until it shimmers, then toss in your minced garlic and let it sizzle for about 30 seconds until your kitchen starts smelling amazing

Cook the prawns:

Add your prawns to the pan with salt and pepper, letting them cook for just 2-3 minutes until they turn pink and curl slightly, then finish with butter and lemon juice for that glossy coating

Prep the rice base:

Heat vegetable oil in your wok and stir fry the onion, garlic, carrot, and bell pepper until they soften and become fragrant

Add the eggs:

Push everything to one side and pour in those beaten eggs, scrambling them quickly until just set before mixing them through the vegetables

Combine and sauce:

Toss in the cold rice, peas, sweet chilli sauce, soy sauce, and sesame oil, stir frying until every grain is coated and heated through

Finish and serve:

Fold in those spring onions, pile the rice onto plates, and crown each portion with your garlic butter prawns and a sprinkle of parsley

Pin It

This recipe became my signature dish during university when my budget was tight but I still wanted to cook something that made people feel special. Now whenever friends visit, they somehow steer the conversation toward seafood and rice, and I know exactly what they are hoping for.

Making It Your Own

Sometimes I swap the prawns for shrimp when I am feeling fancy or use chicken thighs when I want something more substantial. The sweet chilli rice base works with almost any protein you have on hand.

Perfect Rice Every Time

Spread your cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours. This dries out the grains just enough so they fry up beautifully separate instead of clumping together.

Getting The Timing Right

I start the rice first and let it hang out on low while I quickly cook the prawns, then everything comes together at the same perfect moment. Nothing worse than cold prawns on hot rice or vice versa.

• Prep everything before you start cooking
• Keep your heat high and keep things moving
• Taste and adjust the seasoning before serving

Pin It

Somehow this simple combination never fails to turn an ordinary evening into something memorable. Enjoy every bite.

Recipe FAQs

→ Can I use fresh rice instead of day-old?

Day-old rice works best as it's drier and less sticky, but you can use fresh rice. Spread cooked rice on a baking sheet and refrigerate for 1-2 hours to dry it slightly before stir-frying.

→ How do I know when prawns are cooked?

Prawns are perfectly cooked when they turn completely pink and opaque. This usually takes 2-3 minutes per side. Avoid overcooking as they'll become rubbery and tough.

→ Can I make this dish gluten-free?

Simply substitute regular soy sauce with tamari or gluten-free soy sauce. The sweet chilli sauce should also be checked for gluten-containing ingredients, though most brands are naturally gluten-free.

→ What other proteins can I use?

Chicken breast cubes, firm tofu, or even sliced pork belly work beautifully with the sweet chilli rice. Adjust cooking times accordingly—chicken takes about 5-6 minutes to cook through.

→ How spicy is this dish?

Sweet chilli sauce provides mild heat with a sweet finish. For more spice, add chilli flakes to the prawns or use extra hot sweet chilli sauce. You can also drizzle sriracha over the finished dish.