Tomato Chilli Prawns with Steamed Rice

Growing up, my family had this one dish that appeared on our dinner table more times than I can count: tomato chilli prawns. It wasn’t fancy or complicated, but there was something about that sweet, tangy, slightly spicy sauce clinging to plump prawns that made it utterly irresistible.

My mum would make it on busy weeknights when she needed something quick but wanted it to feel special, and we’d all fight over the sauce-soaked bits at the bottom of the plate, spooning it over steaming bowls of rice.

The sauce itself is this beautiful balance of tomato paste, chilli sauce, and a splash of Chinkiang vinegar that gives it that distinctive sweet and sour tang. Fresh tomato wedges break down slightly as they cook, adding even more body to the sauce, while the prawns stay tender and juicy from their quick marinade. What I love most is how fast this comes together, from start to finish, you’re looking at about 30 minutes, but it tastes like you’ve been cooking for hours. It’s one of those dishes that feels like home to me, the kind of meal that’s comforting and familiar but never boring.

Perfect with a big bowl of steamed rice and maybe some stir-fried greens on the side!

Tomato Chilli Prawns with Steamed Rice

These tomato chilli prawns are a comforting, homestyle dish packed with sweet, tangy, and gently spicy flavours. Juicy prawns are lightly marinated, then cooked in a rich tomato based sauce with garlic, onion, and chilli, creating a glossy, savoury finish. Simple to prepare and perfect with steamed rice, this is a reliable crowd pleaser for both weeknight dinners and casual entertaining.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 29 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Ingredients Method Video Notes

Ingredients

  

• 250 g Raw peeled Prawns approx. 25 prawns (16/20 size)
• 2 cloves of garlic minced
• 1 piece medium onion finely sliced
• 2 piece large tomatoes wedged
• 1 piece stalk of spring onion for garnish

Seasoning for prawns:

• 1 tbsp soy sauce
• 1 tbsp Chinese rice wine
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp cornflour
• 1 Pinch of white pepper

Seasoning for Sauce:

• 2 tbsp tomato paste
• 2 tsp sugar
• 1/2 tsp salt
• 1 tbsp soy sauce
• 2 tsp Chinese rice wine
• 1 tsp Worcestershire sauce
• 1/2 tbsp Chinkiang Vinegar
• 1 tbsp chilli sauce
• 100 ml of water

Method

 

1. Step 1: Marinate the prawns with soy sauce, Chinese rice wine, Sesame oil, sugar, white pepper and cornflour and set aside
2. Step 2: Mix all the seasonings for the sauce in a bowl and set aside
3. Step 3: Heat some oil in a pan and add half the minced garlic and the marinated prawns. Stir fry for 1min until half cooked and the prawns have turned in colour. Set aside.
4. Step 4: In the same pan, heat some oil and stir fry the rest of the minced garlic and onion for 1 minute to soften the onion. Add the fresh tomatoes and bowl of mixed seasonings for the sauce. Further cook for 1 min on medium heat.
5. Step 5: Add the half cooked prawns and stir fry for 2 -3 mins until the prawns are cooked. If the sauce requires thickening, mix 1 tsp of cornflour with some cold tap water in a bowl and add that into the sauce.
6. Step 6: Sprinkle the dish with some chopped spring onion. Ready to serve with some steamed rice.

Video

Notes

• Use firm, fresh prawns for the best texture. If using frozen prawns, fully defrost and pat dry before marinating to avoid excess water in the sauce.
• Do not overcook the prawns. They should be just cooked through and springy, as they will continue to cook slightly in the sauce.
• Fresh ripe tomatoes give the best balance of sweetness and acidity, but tinned tomatoes can be used in a pinch.
• Adjust the chilli sauce to suit your heat preference. Add more for extra spice or reduce it for a milder dish.
• If the sauce becomes too thick, loosen it with a little water or stock. If it is too thin, add a small amount of cornflour slurry gradually.
• This dish is best served immediately with steamed jasmine rice, but it also works well with egg fried rice or plain noodles.