Japanese

Prawn Firecracker

A quick and simply Halal Chronicles take on the infamous Wagamama’s Prawn Firecracker.

Ingredients (serves 2):

For the sauce:

  1. Toasted sesame oil, as required
  2. 200ml Sriracha sauce (adjust to your preference)
  3. 2 Finely chopped fresh garlic gloves
  4. 1tbsp Soy sauce (taste and add more if required)
  5. Salt, as required
  6. Coriander for garnishing
  7. Spring onion for garnishing
  8. Black sesame seeds for garnishing
  9. Shichimi seasoning for garnishing
  10. Cooked Jasmine rice
  11. 3-4 Large dried red chilli (adjust to your preference)
  12. Mangetout, as required
  13. Optional: Baby corn, as required
  14. 2 Small Onion, quartered
  15. 1 Whole red pepper, roughly chopped
  16. 2 Lime wedges

Instructions:

  1. In a pan heat 1-2tbp of toasted sesame oil
  2. Add the dried chilli to the hot oil and cook for a few seconds (the chilli will flavour the oil)
  3. Next add the chopped garlic clove and stir-fry until slightly golden brown
  4. Add the quartered onion and stir-fry on high heat for a few seconds (until the onions are slightly charred)
  5. Season as required (pinch only)
  6. Add the mangetout, red pepper and optional baby corn. Stir-fry on high heat for approx. 1min.
  7. Add the prawns and stir-fry for 2mins
  8. Add the sriracha sauce and coat the vegetables and prawns in the sauce for approx. 30 seconds. Add more sauce to your desired consistency.

  9. Add 1tbsp of soy sauce (adjust according to your preference) and mix for a few seconds
  10. Serve with cooked Jasmine rice topped with shichimi seasoning and black sesame seeds.
  11. Garnish with fresh coriander, spring onion and lime wedge.

Enjoy! Share your recreations using #halalchroniclesrecipes!

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2 thoughts on “Prawn Firecracker

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