Introduction
Looking for a dish that perfectly balances sweet, spicy, and savory flavors? These Honey Sriracha Glazed Prawns are exactly what you need. I’ve perfected this recipe to create a restaurant-quality dish that’s surprisingly easy to make at home. The combination of sticky honey and spicy Sriracha creates an irresistible glaze that coats each prawn perfectly, making it an impressive option for both weeknight dinners and special occasions.
Ingredients
- 1 pound large prawns, peeled and deveined (tails on)
- 4 tablespoons honey
- 3 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions, finely chopped (for garnish)
- Sesame seeds (optional, for garnish)
- Salt and pepper to taste
Instructions
- Pat the prawns dry with paper towels and season lightly with salt and pepper.
- In a bowl, whisk together honey, Sriracha, and soy sauce until well combined.
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and slightly bubbly.
- Add minced garlic to the pan and sauté for 30 seconds until fragrant.
- Add the prawns to the pan in a single layer. Cook for 2-3 minutes on each side until they start turning pink.
- Pour the honey Sriracha mixture into the pan and let it bubble and reduce for 2-3 minutes, while occasionally turning the prawns to coat them evenly.
- Once the sauce has thickened and the prawns are fully cooked through, remove from heat.
- Garnish with chopped green onions and sesame seeds before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Recipe Notes
- Make sure not to overcook the prawns – they’re done when they form a “C” shape. If they curl into a tight “O” shape, they’re overcooked.
- Adjust the Sriracha amount based on your heat preference. Start with less if you’re sensitive to spice.
- For the best results, use fresh prawns rather than frozen ones. If using frozen, thaw completely and pat dry thoroughly.
- The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
- Serve these prawns over rice, noodles, or with a side of steamed vegetables to make it a complete meal.
- Don’t overcrowd the pan when cooking the prawns – cook in batches if necessary to ensure even cooking.
- If the sauce becomes too thick, thin it out with a splash of water or chicken broth.
Honey Sriracha Glazed Prawns
Looking for a dish that perfectly balances sweet, spicy, and savory flavors? These Honey Sriracha Glazed Prawns are exactly what you need. I've perfected this recipe to create a restaurant-quality dish that's surprisingly easy to make at home. The combination of sticky honey and spicy Sriracha creates an irresistible glaze that coats each prawn perfectly, making it an impressive option for both weeknight dinners and special occasions.
Ingredients
- 1 pound large prawns peeled and deveined (tails on)
- 4 tablespoons honey
- 3 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 3 cloves garlic minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions finely chopped (for garnish)
- Sesame seeds optional, for garnish
- Salt and pepper to taste
Instructions
- Pat the prawns dry with paper towels and season lightly with salt and pepper.
- In a bowl, whisk together honey, Sriracha, and soy sauce until well combined.
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and slightly bubbly.
- Add minced garlic to the pan and sauté for 30 seconds until fragrant.
- Add the prawns to the pan in a single layer. Cook for 2-3 minutes on each side until they start turning pink.
- Pour the honey Sriracha mixture into the pan and let it bubble and reduce for 2-3 minutes, while occasionally turning the prawns to coat them evenly.
- Once the sauce has thickened and the prawns are fully cooked through, remove from heat.
- Garnish with chopped green onions and sesame seeds before serving.
