Prawns in Chilli Sauce

Prawns in Chilli Sauce

You can't get much simpler than this flavour-packed Japas recipe. Suitable for gluten-free diets. Part of our series of Japas (Japanese tapas recipes for chefs).

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time10 mins


  • 8 pc raw prawns
  • 1 tsp Kikkoman Tamari Gluten-free Soy Sauce
  • 1 tsp Sake (or white wine)
  • 1 pc Pak choi
  • 2 tbsp salad oil
  • few drops sesame oil
For the chilli sauce:
  • 2 cloves garlic
  • 10g ginger
  • 5-6cm leek, white part
  • 100g ketchup
  • 60ml Kikkoman Tamari Gluten-free Soy Sauce
  • few drops TABASCO® Pepper Sauce
  • 60ml Bullion
  • Sugar


Very finely chop garlic, ginger and leek. Mix well all remaining ingredients for chilli sauce.

Peel the prawns (leave heads), wipe off the moisture and season with Kikkoman Tamari Gluten-Free Soy Sauce and sake. Preheat the oil in a frying pan and fry the prawns for a short while until they turn pink. Remove from the pan. Add some more oil if necessary, add garlic and ginger and after they release the aroma add the leek and fry on a medium heat. Once softened add the sauce and bring to the boil.

Add the prawns to the sauce and stir fry until all heated through. then finish with a few drops of sesame oil at the end.

Serve with 1/4 fried pak choi and garnish with chopped chives and chilli strips, if liked.

Tip: if gluten-free is not a priority then sprinkle the prawns with corn flour before frying to give the sauce more viscosity

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