Easy Chili Oil Prawn Tapioca Noodles
This recipe is a total keeper—simple, easy, and designed for maximum flavor with just a few ingredients. Perfect for a quick weeknight treat after work or a fiery family dinner, these noodles feature a signature "bounce" from the tapioca that soaks up every drop of smoky, spicy chili oil. In just 10 minutes, you can transform plump prawns and fresh aromatics into a glossy, street-food style feast that satisfies every craving.
Ingredients
- 500 g Tapioca noodles
- 250 g Prawn meat
- 2 tsp Chilli flakes
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Minced garlic
- 1/2 Brown onion
- 1 cup Spring onion
- 1 cup Vegetable oil
Instructions
- Step 1 - Prep the Aromatics: Start by finely dicing your brown onion and slicing the spring onions. Mince the garlic so it’s ready to release all that flavor.
- Step 2 - Build the Base: In a large pan or wok, add your brown onions, the white parts of the spring onions, and the minced garlic. Toss in the prawn meat.
- Step 3 - Season Heavily: Sprinkle in a generous amount of chili flakes (adjust to your spice level!). Pour in the soy sauce, oyster sauce, and a splash of extra chili sauce if you’re feeling brave. Give everything a quick toss to coat the prawns.
- Step 4 - The Sizzle: In a separate small pot, heat your vegetable oil until it’s shimmering. Pour that hot oil directly over the prawn and spice mixture in the pan—you want to hear that satisfying sizzle! This "blooms" the spices and creates that instant chili oil.
- Step 5 - Cook the Prawns: Turn the heat up and stir-fry for 2–3 minutes until the prawns are pink, plump, and perfectly cooked through.
- Step - 6 Noodle Time: Add your prepared tapioca noodles directly into the pan. Toss everything together vigorously so the noodles soak up every drop of that glossy red sauce.
- Step- 7 The Finish: Turn off the heat and throw in the green parts of the spring onions and a sprinkle of sesame seeds for that final crunch.