Uploaded November 2025 | Updated September 2026, 2 weeks ago

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Swicy prawns
Serves 4 | Prep 15 mins | Cooking 15 mins

1/3 cup (80ml) sweet chilli sauce
¼ cup (60ml) tomato sauce
2 tbs honey
2 tbs crispy chilli oil
1 tbs oyster sauce
1 tbs soy sauce
1 tbs Chinese cooking wine
1 tbs lime juice
1 tbs sesame oil
1kg Coles Australian Black Tiger Prawns, peeled leaving tails intact, deveined
2 shallots or 1 red onion, thinly sliced
4 spring onions, coarsely sliced
4 lime leaves, shredded
5cm-piece ginger, cut into matchsticks
2 garlic cloves, thinly sliced
Spring onion curls, to serve
Thinly sliced red chilli, to serve (optional)
Lime wedges, to serve
Steamed rice, to serve

1. Combine the sweet chilli sauce, tomato sauce, honey, chilli oil, oyster sauce, soy
sauce, rice wine and lime juice in a medium bowl.
2. Heat half the sesame oil in a large wok or frying pan over high heat. Add the
prawns and cook, tossing occasionally, for 4-6 mins or until prawns curl and change
colour. Transfer to a bowl.
3. Heat the remaining sesame oil to the wok or pan. Add the shallot or red onion,
spring onion, lime leaf, ginger and garlic and stir-fry for 2 mins or until aromatic.
Return the prawns to the work or pan with the sweet chilli sauce mixture. Cook,
tossing, for 2-3 mins or until sauce mixture boils and thickens slightly.
4. Transfer prawn mixture to a serving platter. Sprinkle with spring onion curls and
chilli, if using. Serve immediately with lime wedges and steamed rice.