Prawns & Veggie Stir-Fry in Sweet Chili Thai Sauce on a bed of Steamed Rice

Prep Time:



Chili Garlic Prawns

  • 1 lb Black Tiger Prawns (26-30)
  • 4 tbsp Lee Kum Kee Chili Garlic Paste mix
  • 2 limes- juice and zest
  • 4 to 5 sprigs of cilantro
  • Black pepper
  • 2 tbsp cooking oil


Mix Veggie Stir Fry

  • ¼ cup carrots, sliced and blanched
  • ¼ cup red onions, large dice
  • ¼ cup green zucchini, sliced
  • ½ head of broccoli, small florets
  • 1 red pepper, large dice
  • 6 to 8 shitake mushrooms, sliced
  • 1 Japanese eggplant, cut in half lengthwise
  • 2 tbsp garlic, minced
  • 1 cup sweet chili sauce
  • 1 tbsp Sriracha (optional)
  • Cooking oil
  • Salt
  • Black pepper
  • Green onion for garnish


Thai Sweet Chili Sauce

  • ⅔ cup rice vinegar
  • ¾ cup sugar + 2 tbsp
  • 2 star anise
  • 1″ pc cinnamon
  • 1 cup water
  • 1 tbsp soy sauce
  • 3 cloves garlic, minced
  • 2 tbsp sambal oelek (add more to increase the heat)
  • 1 tbsp cornstarch

Created By

Ankita Vaidya | Simmer & Spice | | Instagram @simmer.spice | Email


Chili Garlic Prawns
1. Peel, devein, and clean the prawns. Marinate in chili garlic paste, freshly cracked black pepper, lime juice, lime zest, oil, and chopped cilantro. You can leave it in the fridge overnight for best results.
2. When ready to cook, heat a pan with oil. Once the pan is hot, sear prawns on each side for about 2 minutes. How to tell if the prawns are cooked? Their colour changes and they curl up.
3. Once cooked, take them off the pan immediately to avoid over cooking.
4. Mix in with the stir fry or noodles or enjoy on it’s own.


Mix Veggie Stir Fry
1. In a wok or a large pan, heat 4 tbsp cooking oil. Place the eggplant halves flesh side
down. Sear for 2 to 3 minutes until you can see and smell the caramelization. Flip the
eggplant and sear the skin side for 2 more minutes. Then transfer the eggplant on a
baking sheet in the oven at 350°F for 15 to 20 minutes.
2. In the same pan, add a little more oil. Sear the onions on a very high heat for a minute.
Next add garlic and broccoli and sear for 30 sec.
3. Add other vegetables except eggplant and toss for about 2 to 4 minutes. Season with a
pinch of salt and black pepper. You may choose to add sriracha at this point in cooking.
4. Once the vegetables are well seared and cooked, add our homemade sweet chili sauce.
Bring the sauce to a simmer and turn the heat off.
5. Garnish with some green onion and serve hot with steamed rice or noodles.


Thai Sweet Chili Sauce
1. In a pot, mix water, sugar, vinegar, garlic, and soy sauce.
2. Bring it to a boil and let all the sugar dissolve. Add sambal oelek and cook for another 2
or 3 minutes. Add water if needed.
3. Make a slurry with cornstarch and add it to the pot. On high heat, keep stirring the pot
until cornstarch is cooked and the sauce is thickened.
4. Store in a glass jar, in the fridge, for 1 month.


~Feel free to get in touch with Ankita for any food or cooking related queries~

Created By

Ankita Vaidya | Simmer & Spice | | Instagram @simmer.spice | Email