There are times that we all need a light meal and this one is my go-to dish if we’ve overindulged the day before. There are only so many cheesecakes, pavlovas, and big dinners that we can hold without exploding. I did some celebrating for the 4th of July and felt we needed something light. I made chilli prawns one night and the following night I made split pea with ham soup and crusty rolls.
While this dish isn’t the healthiest I make (it’s got butter in it) it’s wonderful to eat. Mr. Orgasmic and I shopped together and we bought prawns (shrimp) without tails. I think this dish looks better with tails. Never mind, it tasted great “tail-less”.
Once the rice is cooked (and yes, I do use a rice cooker) the meal takes less than 10 minutes to go from fridge to table. I probably shouldn’t have posted this because it’s so easy but it IS orgasmic.
Melt the butter in a skillet and add the garlic. We like a LOT of garlic but if you’re not best friends with garlic, leave it out. To me, eating is all about experiencing the joy of eating and anyone who holds their breath while they swallow something is off their rocker.
For my American friends this sweet chilli sauce is not the tomato based chili sauce you get in every grocery store. Sweet chilli sauce is used in Asian cooking and you should be able to buy it in the Asian section or Asian grocery stores.
If you have it on hand you could put spring onions (shallots) or chillies in this dish too.
Here’s what you need:
- 500g (1 lb) prawns, (shrimp) peeled and deveined
- 2 -4 large cloves garlic minced
- 3 tbsp butter
- ¼ cup sweet chilli sauce
- dash of soy sauce
- 2 drops sesame oil
- 2 tbsp coriander (cilantro roughly chopped
- Melt butter in a skillet and toss in the garlic and cook on low heat for a minute
- Add prawns (shrimp) and stir fry for just a few minutes until they turn pink
- Mix sesame oil, soy sauce and sweet chilli sauce and add to prawns
- Stir to coat
- Add coriander (cilantro) and stir to combine
- Serve over rice and garnish with coriander leaves (cilantro)