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Photo of Malaysian chilli prawns by WW

Malaysian chilli prawns

Total Time
25 min
10 min
15 min
Forget slaving over a hot stove for hours – this delicious dish is ready in just 25 minutes, making it perfect for a casual dinner party or weeknight meal


Canola oil

1 tbs

Brown onion

1 large, thinly sliced

Sambal oelek

2 tbs


4 large, ripe, chopped

Chicken stock cube

1 individual

Lime juice

1½ tbs

Raw peeled prawns

800 g, tails intact

Sugar snap peas

150 g

Snow peas

150 g

Yellow capsicum

1 large, thinly sliced

Cooked basmati rice

2½ cup(s), (425g), to serve

Fresh mint

cup(s), leaves torn

Fresh coriander



  1. Heat a wok over medium-high heat. Add oil and heat for 30 seconds. Add onion and stir-fry for 2–3 minutes or until softened. Add sambal oelek and cook for 1 minute. Add tomatoes, stock cube, juice and ¾ cup (185ml) water and cook for 3–5 minutes or until sauce has slightly thickened.
  2. Add prawns and cook for 3–5 minutes or until prawns change colour and are just cooked through. Add sugar snap peas, snow peas and capsicum and cook for 1–2 minutes or until just tender. Serve chilli prawns with rice and sprinkled with mint and coriander.


Sambal oelek is a spicy red paste made from crushed chillies and dried shrimp. Popular in South-East Asian cooking, it is available in the Asian section of most supermarkets.