Stir-fry Prawns with Fresh Tomatoes in Chilli Sauce

This dish is a delight for prawn (or shrimp) aficionados.

Simply divine, you absolutely must give it a try. It’s a blend of simplicity and elegance, with the tomatoes and onions sautéed to bring out their natural sweetness.

Perfect for a special lunch treat or as a delightful accompaniment to evening drinks. Pair it with some stir-fried greens for a nutritious, balanced meal served alongside rice or Chinese steamed buns.

Larger fresh tiger prawns are better, but of course it all depends on your budget! Personally, I often opt for frozen ones bought on sale: they’re budget-friendly and save on the hassle of shelling. 

We’ll use shelled frozen prawns in the recipe as it’s a relatively generous amount of prawns.

Whether you prefer the prawns with their tails on for show, or off for easier eating, it’s entirely up to you.

We’ll also cook stir-fried choy sum as a side dish.

For a recipe on how to cook rice, follow this link.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @recipescometrue on Instagram and hashtag it #recipescometrue.

Stir-fry Prawns with Fresh Tomatoes in Chilli Sauce

4 from 1 vote

Perfect for a special lunch treat or as a delightful accompaniment to evening drinks. Pair it with some stir-fried greens for a nutritious, balanced meal served alongside rice or Chinese steamed buns.

Servings 3 dishes

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

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Ingredients

  

Stir-fry Prawns with Fresh Tomatoes in Chilli Sauce

• 36 prawns (a.k.a. shrimps) (approx. 420g) shelled
• 5 tomatoes (approx. 600g) chopped
• 1 onion chopped
• 2 garlic cloves (approx. 15g) finely chopped
• 4 cm ginger (approx. 15g) finely chopped
• 4 tbsp vegetable oil ( 1 tbsp = 15ml )
• 1 tbsp chilli bean sauce (Toban Djan) ( 1 tbsp = 15ml )
• 1 tbsp oyster sauce ( 1 tbsp = 15ml )
• 1 pinch salt adjust to your taste
• 2 tsp potato starch or cornstarch
• 2 tbsp water ( 1 tbsp = 15ml )

Stir-fry Choy Sum (optional side dish)

• 1 bunch choy sum
• 1 garlic clove
• 1 tbsp sesame oil ( 1 tbsp = 15ml )
• 1 tsp oyster sauce
• 1 pinch salt

Instructions

 

Optional [follow the parts in italics only if you’re making the choy sum side dish].

• Wash the choy sum, making sure to wash any mud that has accumulated in the overlapping parts of the stem at the base, and cut it into 7 cm wide pieces.
  
• Slice the garlic and set aside it with the choy sum.
  
• Wash the prawns lightly and pat dry thoroughly with paper towels.
  
• Prep the tomatoes by removing the stems and making a cross-cut where the head was.
  
• Blanch the tomatoes in boiling water for 10 seconds, then immediately cool them in cold water.
  
• Peel, then halve the tomatoes horizontally, remove the seeds, and cut them into 1 cm cubes.

  Tip: Remove any remaining hard green-white parts of the tomatoes.
  
• Finely chop the onion, ginger, and garlic.
  
• Prepare the potato starch mix with the water.

  Tip: Having all these things prepared in advance means you can quickly whip up the dish when guests arrive–simply stir-fry away!
  
• Heat 1 tbsp vegetable oil in a wok or frying pan, add the prawns, and fry briefly for 30 seconds, then remove the prawns from the pan.

  Tip:  If your frying pan is not non-stick, add oil to the pan and place it on high heat before use, so that the prawns cook nicely without sticking to the bottom. However, be careful when heating the pan as it can be dangerous! When hot enough to produce sufficient smoke, turn off the heat and wait until the oil temperature has cooled to a reasonable level (maybe a few minutes) and then add the prawns.

  Tip:  Be careful not to overcook the prawns as they’ll toughen and lose flavour. 

  Tip:  Keep the liquid and oil from the prawns when they are cooked and use them together later.
  
• Add 3 tbsp of vegetable oil in the wok over medium heat, add the garlic, ginger, and chili bean paste (Toban Djan), and stir-fry until fragrant, about 1 minute.
  
• Once the garlic and ginger release their delightful aroma, add the onions and continue to stir-fry for about 5-6 minutes until the onions are mashed.

  Tip: The key is to gently coax out the sweetness of the onions. Don’t be too rough with them.
  
• Add the tomatoes, increase the heat, and stir-fry until the water is absorbed and they lose their shape, roughly 6 minutes.
  
• Season with 1 tbsp oyster sauce and a pinch of salt, then add the prawns and stir-fry to coat for about 1 minute.
  
• Finish off by quickly mixing in the potato starch (or cornstarch) mix to thicken the sauce.

  Tip: If starch is not available, cornflour can be substituted. However, it is less soluble and more absorbent than starch, so in that case, reduce the amount of cornflour by about 3/4 and dissolve it thoroughly in water before use.
  

Optional [again, follow the parts in italics only if you’re making the choy sum side dish].

• In another frying pan, heat sesame oil (15ml) and the sliced garlic.
  
• When the garlic and sesame oil aroma ignite, add the choy sum, quickly stir-fry over high heat approximately 1 minute, seasoning with oyster sauce, salt, and pepper. 
  
• Serve with some rice—and enjoy this delectable dish!
  

Notes

Kid-friendly version: Reduce the amount of chilli bean sauce (Toban Djan) to about 1 to 2 teaspoons. With this amount, the dish will not be so spicy because of the sweetness of the tomatoes and onions. 

Serving quantity: This recipe will provide an ample serve for three adults, but will also be just right if you want to serve this dish together with several others for a party of 4-7 people. 

Course: Dinner, Lunch, Main Course

Cuisine: Chinese

Keyword: chilli, prawn, shrimp, spicy, stir-fry, tomatoes