Sticky Teriyaki Prawns Recipe
Craving something sweet and savory? These Teriyaki Prawns are a quick and delicious win! Juicy prawns glazed in a sticky, irresistible teriyaki sauce—it's perfect for a speedy weeknight dinner or a fancy appetizer. Way better than takeout, this recipe delivers big flavor with minimal effort. Let's get cooking!Calories: 250 | Protein: 25g | Carbs: 15g | Fat: 6g
Equipment
- Bowl for marinating
- Frying pan or wok
- Measuring spoons
Ingredients
- For the Sauce and Prawns:
- 200 g raw prawns
- 2 tbsp teriyaki sauce
- 1 tbsp light brown sugar
- 3 tbsp soy sauce
- 2-3 crushed garlic cloves
- Pinch of chili flakes
- Optional Additions for Serving:
- Rice as a side
- Pak Choi fried with garlic
Instructions
- Marinate the PrawnsIn a bowl, mix the teriyaki sauce, light brown sugar, soy sauce, garlic, and chili flakes.Add the raw prawns to the bowl, ensuring they are evenly coated in the sauce. Let them marinate for 5–10 minutes.
- Cook the PrawnsHeat a frying pan or wok over medium-high heat. Add 1 tsp of sesame oil to the pan.Add the marinated prawns to the hot pan, cooking for 2–3 minutes on each side, or until they turn pink and opaque.Pour any remaining sauce into the pan and cook until it becomes sticky and coats the prawns evenly.
- Prepare the SidesWhile the prawns are cooking, prepare your sides.For the Pak Choi, sauté it in a separate pan with a bit of garlic until tender and fragrant.
- ServePlate the prawns with a side of fluffy rice and garlic-fried Pak Choi. Drizzle any leftover sauce over the rice for extra flavor!
Notes
- Marinating Time: Don’t skip the marinating step! It helps the prawns soak up all the delicious flavors.
- Cooking Time: Be careful not to overcook the prawns; they can become rubbery if left on the heat for too long.
- Sticky Sauce: If the sauce isn’t thickening, let it simmer for a bit longer, but keep an eye on it to avoid burning.