This recipe is lightly fried prawns in a hot and spicy sauce. Garnish with lemon wedges, sesame seeds, and cilantro. You can add more hot sauce if you want it spicier. If you can't find these ingredients at your local grocery store, I can assure you that you can find them at a Chinese or Indian grocery store!

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 Servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain.

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  • In a medium bowl, whisk together the chile sauce, pomegranate juice, Sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.

Nutrition Facts

544 calories; protein 24.9g 50% DV; carbohydrates 69.8g 23% DV; fat 22g 34% DV; cholesterol 156.6mg 52% DV; sodium 2385.2mg 95% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2003
Absolutely Wonderful!!!!! A tangy sweet sauce but it's still alittle bit spicy. In one word YUM! Read More
(6)

Most helpful critical review

Rating: 1 stars
06/14/2007
I would not make this again. The sauce was too tomato tasting. Read More
(2)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/18/2003
Absolutely Wonderful!!!!! A tangy sweet sauce but it's still alittle bit spicy. In one word YUM! Read More
(6)
Rating: 5 stars
11/03/2003
In our kitchen we made this recipe. It was wonderful! I suggest you try this recipe. Great combinations of hot sweet and tangy. Read More
(4)
Rating: 5 stars
05/23/2006
This is the best recipe ever. We use it as a dip for shrimp. Hot or cold this is good. Read More
(4)
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Rating: 1 stars
06/14/2007
I would not make this again. The sauce was too tomato tasting. Read More
(2)
Rating: 4 stars
11/08/2006
I used the basics of this recipe as inspiration for a stir fry sauce. It is very flexible and the heat can be adjusted. I like the level of heat and the balance of flavors. It's good with chicken tofu or shrimp. Saute any veggies or meat that you like add the sauce and serve over rice. yum! Read More
(1)
Rating: 5 stars
12/20/2006
Hot hot hot!!! I followed the recipe except for the "hot ketchup". For this I mixed regular ketchup with Frostbite hot sauce (http://www.cajohns.com/). The flavors were outstanding! I will make again but eliminate the crushed red pepper. It can be added to individual plates as desired. I served this over rice with the Bacon-y Bok Choy from this site. Yum! Read More
(1)
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Rating: 5 stars
03/10/2006
sounds cool gonna try it one day Read More
(1)
Rating: 4 stars
01/04/2016
Once again I did not see the garnish suggestions until it was too late. This was good but I think it would make a better dipping sauce for the shrimp instead of smothering them in it after they are fried. Kinda defeats the purpose of getting the shrimp all nice and crispy just to sog them down in thick sauce. As written the shrimp is good and the sauce is good but I think it could benefit with a better execution. You decide... Read More