• Prep Time 10 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

This is a simple prawn dish that goes well rice.

Photo and recipe courtesy of Chef Christina Arokiasamy.

Recipe Ingredient

  • 1/4cup chilli sauce
  • 1/4cup tomato sauce
  • 1tbsp soy sauce
  • 1tsp sesame oil
  • 5tbsps peanut or canola oil
  • 4cloves fresh garlic, minced
  • 3-8 red chilli, finely chopped
  • 454g Tiger prawns, cleaned and shelled
  • 1/2cup chicken broth, low sodium quality
  • 1tbsp cornstarch or rice starch mixed with 3 tbsps water
  • 1 egg, lightly beaten
  • 1tsp sesame seeds


  1. Make the sauce by combining chilli sauce, tomato sauce, soy sauce, sesame oil and keep aside.
  2. Place wok over medium heat for 30 seconds, pour hot oil around the perimeter of the wok. Add garlic and chillies and stir-fry until the garlic is golden in colour.
  3. Add in the chilli sauce mixture into the wok and mix well. Allow the sauce to simmer for 1 to 2 minutes.
  4. Put in tiger prawns into the wok, and stir-fry on high heat, pressing the prawns against the hot wok. Pour in the chicken broth, mix well and cook for 2 minutes over high heat.
  5. Add the cornstarch mixture and lightly beaten egg. Stir-fry for another 1 minute until the sauce thickens. Remove from heat. Garnish with sesame seeds and serve.

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2 thoughts on “Malaysian Chilli Sesame Prawn”

  1. Philip - May 15, 2015 at 11:27 pm

    Thanks for the recipe. The photo shown here has some greens in it and I don’t see any being mentioned in the ingredients. Are they scallions and/or curry leaves? I would like to try out the recipe.

  2. Banu - October 10, 2015 at 8:44 am

    Could be scallions or cilantro I think


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