Japanese

Prawn Firecracker

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

Ingredients (serves 2):

  1. 50-75g Raw prawns
  2. Toasted sesame oil, as required
  3. 200ml Sriracha sauce
  4. 1-2tsp Garlic puree
  5. 1-2tsp Ginger puree
  6. 2tbp Soy sauce
  7. Salt, as required
  8. Coriander for garnishing
  9. Black sesame seeds for garnishing
  10. Shichimi seasoning for garnishing
  11. Cooked Jasmine rice
  12. 4 Large dried red chilli
  13. Mangetout, as required
  14. Baby corn, as required
  15. 1 Onion, quartered
  16. 1 Whole red pepper, roughly chopped

Instructions:

  1. Marinate the prawns in 50ml sriracha sauce, garlic, ginger, soy sauce and salt as required
  2. Set aside in the fridge for 2-3hrs.
  3. In a pan heat 1-2tbp of toasted sesame oil.
  4. Add the marinated prawn mixture and cook for 3mins.
  5. Remove the prawns, leaving the sauce in the pan.
  6. Add the dried chilli and cook for 1 min.
  7. Add the mangetout, red pepper, onion and baby corn. Cook on high heat until the vegetables are slightly soft but still crunchy.
  8. Add the remaining 150ml of sriracha sauce and cook for approx. 5mins. Add more sauce to your desired consistency.
  9. Add the prawns to the sauce mixture and cook for approx. 2mins, coating the prawns in the sauce.
  10. Serve with Jasmine rice topped with shichimi seasoning and black sesame seeds.
  11. Garnish with fresh coriander.

Enjoy! Share your recreations using #halalchroniclesrecipes!

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2 thoughts on “Prawn Firecracker

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