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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
Cook Time 15 minutes
Total Time 29 minutes
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.
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