Chlli Prawns with Jasmine Rice was what Ching-He Huang made when she was invited sometime ago to guest-cook in Saturday Kitchen, a very popular morning programme on BBC1. I’ve been a fan and follower of this programme since 2001.

Anyways,this is a quick stir-fry and I’m for anything quick.. Of course, I’m also a fan of anything spicy.. 🙂

Serves 2


For the prawns:

  • 3 tbsp grondnut or any kind of vegetable oil
  • 5 large garlic cloves, crushed
  • 1 tbsp root ginger, grated or finely minced
  • 3 medium red chillies, deseeded and finely chopped
  • 200g raw tiger prawns, shelled and deveined  (I used frozen raw 30/50 prawns)
  • 400ml hot vegetable stock
  • 3 tbsp tomato ketchup
  • 1/2 tbsp light soy sauce
  • 1/2 tsp brown sugar  (I used sugarcane sugar)
  • 1 lime, juice only
  • 1 tbsp cornflour, mixed with 2 tbsp water
  • 2 spring onions  (I used 100g mixed paprikas, sliced)
  • 1 large handful coriander, roughly chopped

To serve:

  • 250 jasmine rice, cooked as per instructions on packet
  • coriander sprigs, to garnish  (I didn’t have this, so did without)
  • 1 lime wedge  (I didn’t have this, so did without)


  1. Heat a wok over a high flame and add oil.
  2. Add garlic, ginger and chillies and stir-fry for 30 seconds.
  3. I added in mixed paprikas at this time and stir-fry for abt 3 mins.
  4. Stir in prawns and cook for a fruther 30 seconds, till prawns turn pink. Pour in stock and bring to boil.
  5. Add ketchup, light soy sauce and sugar and mix well.
  6. Add lime juice and blended cornflour. Cook till reduced and slightly thickened – abt 5-8 mins.
  7. Scatter over spring onions and coriander.
  8. Scoop a portion of rice onto 2 serving plates and ladle prawns on rice.
  9. Garnish with a few sprigs of coriander and a wedge of lime  (which I omitted doing).

Even tho I didn’t follow all the ingredients exactly, the basics were there and I must say, we enjoyed it very much. Simple, spicy and delish again.. 🙂


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