Chili prawns again? I know that there are so many out there, who have their own versions and who can really cook this well. But I have tried to simplify this version to its simplest gid. Try it, you might just switch to the RHM’s recipe.

RHM’s CHILI PRAWNS
1 kilo prawns (snouts cut off & whiskers pulled off)
1 head garlic (minced or chopped)
1 teaspoon dried red chili flakes
1 tablespoon white sugar
1 cup sweet chili sauce (Tai Pan or Mama Sita’s)
¼ cup cooking oil

PROCEDURE:

1.) Heat up your “kalaha” and pour oil. Add your garlic and red pepper flakes. Do not overcook garlic nor even brown it. Add prawns and toss around until well coated.

2.) Add sweet chili sauce, sugar and water. Cook the prawns for about 2 minutes on each side. Do not cover. Season with salt and cracked pepper.

3.) Turn off fire and drizzle with about a tablespoon of sesame oil (optional).
Tips:

- Do not overcook or make “pa alangay”, as prawns will get rubbery. This is almost like a stir- fry style of cooking – very fast!
- Thai jasmine rice wouldn’t be such a bad idea to eat this with.
- After transferring to a platter, you can garnish with sliced “sibuyas dahon” and toasted sesame seeds.

Enjoy your RHM’s Chili Prawns, and a big hug from the Red Hot Mama!!!