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Sweet and Spicy Prawns

Course: Side Dish
Cuisine: Asian


  • 1 kg Australian raw prawns; peeled and deveined leaving shells intact
  • 1 semi-ripe tomato deseeded and sliced
  • 1 medium zucchini sliced
  • 1 bell pepper sliced
  • ½ lime; rind grated and juiced
  • 1 tsp five spice powder
  • 2 tbsp sriracha
  • 1 tbsp ginger grated
  • 3 garlic cloves finely chopped
  • 1 tbsp palm sugar grated
  • 3 tbsp sweet chilli sauce
  • 2 tbsp fish sauce
  • ¼ cup pine nuts
  • Salt to season
  • 3 tbsp vegetable oil


  • In a bowl, mix the lime zest, five spice blend and 1 tbsp vegetable oil; marinate the prawns in this for at least 1 hour.
  • Combine the sweet chilli sauce, sriracha, fish sauce, lime juice and palm sugar in a bowl; taste and adjust to preferences.
  • Heat 1 tbsp oil in a wok to just smoking, add the prawns and cook on high for 2-3 minutes. Remove and keep aside.
  • Heat the remaining oil; sauté ginger and garlic on high and add the prawns back. Add the zucchini and bell peppers.
  • Add the mixed sauces to the prawns and cook for another 2-3 minutes.
  • Then add the tomatoes, taste and add salt if necessary.
  • Continue cooking till the sauce has coated the prawns well.
  • Add the pine nuts, mix and remove from heat.