I'm A Fire Cracker - AIG Foods Ltd.

If you’re a big fan of Wagamama’s Firecracker dish, then you’re going to love these Firecracker Prawns.

Juicy, succulent prawns with a nice spicy kick to them – this dish is definitely a firecracker of both colour and taste.

This versatile dish can easily be switched up by swapping the prawns for chicken and you can also adjust the heat to your taste.

You’ll need the below ingredients to fire up those taste buds.

Ingredients for the Marinade:

2 tsp ginger

2 tsp garlic

2 tbsp honey

2 tbsp vinegar

4 tbsp ketchup

4 tsp Light Soy Sauce

4 tbsp Dark Soy Sauce

6 tbsp sweet chilli sauce

2tbsp spicy sriracha sauce

¼ cup water

Other Ingredients:

1kg King Prawns

Olive Oil

Jasmine Rice

1 tbsp Corn Flour

200g Mangetout (1 packet)

2 onions cut into large pieces

2 bell peppers (cut into large pieces)

Black sesame seeds to garnish

Spring Onions (optional garnish)

Prawn Crackers to serve

Start by preparing the rice – in a saucepan combine 1 cup jasmine rice, 1½ cups water, and ½ tsp salt and bring to a boil
Stir once, cover, and reduce heat to low. Simmer for 18 minutes (do not lift the lid or stir)
Remove from heat and let it stand, covered, for 5 minutes; fluff with a fork and leave on the side till your ready to serve
Mix the marinade ingredients well and add in the prawns, evenly coating them in the marinade
Cover the tub and leave in the fridge for a minimum of an hour but preferably overnight
Heat 1/3 cup oil in a wok on medium-high heat
Add your prawns into the oil without the marinade and cook for 5 mins
Add the veg, mix well and leave to cook on high heat for 2-3 mins (note that we want to keep them crunchy)
Add in the remaining marinade, mix well and leave to boil
Once it starts to boil, cover the lid and cook for 5 mins
In a bowl mix together 2btsp water with the cornflour, making a slurry mixture and add to the wok
Mix well and leave to cook until the sauce thickens
Once the sauce reaches desired consistency the dish is ready to be serve
Use a small bowl to mould the sticky rice to achieve a dome shape
Finally, garnish with spring onions and black sesame seeds