Thai Sweet Chilli Shrimps

This was a simple stir-fry dish that allowed me to empty whatever I had in my fridge. Coincidentally, I bought a huge bottle of Thai sweet chilli sauce at the supermarket a while back as it was on sale. Now, I could put it to good use!

I followed the recipe from Noobcook.

This Asian dish fits my Seigaihai (Japanese wave) kitchenware to a tee!


  • Prawns – with shell and vein removed
  • Garlic
  • Broccoli
  • Sliced carrot
  • Salt
  • Corn flour

For the sweet chilli sauce

  • 3 tbsp sweet chilli sauce
  • 1 tsp sesame oil
  • 1 tsp light soy sauce


  1. Marinate the prawn in corn flour and a few pinches of salt.
  2. Boil the broccoli and carrot in a pot of salted water.
  3. Heat oil in wok. Stir fry garlic until fragrant, about 30 seconds.
  4. Add broccoli and carrot, stir-fry for about a minute. Set the vegetables aside in the pan to let it simmer.
  5. Add prawns into the pan to stir fry.
  6. Next, add the sweet chilli sauce mix and stir fry all the ingredients till they are in the sauce and the prawns are cooked.
  7. Add black pepper to taste and garnish with finely chopped coriander.
Could include some chopped chilli to enhance the spiciness and add more color to the dish.


  • Apparently, to make the shrimps crunchy, you could massage them in water mixed with a tbsp of baking soda. Then, set aside for 30 minutes. <Source>

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