Wagamama Prawn Firecracker Curry Recipe

Wagamama's Prawn Firecracker Curry is a spicy and flavorful dish featuring succulent prawns cooked in a fiery coconut-based curry sauce with red chili, garlic, and ginger, offering a vibrant and aromatic culinary experience. Make our Wagamama Prawn Firecracker Curry Recipe at home. With our Secret Restaurant Recipe your Prawn Firecracker Curry will taste just like Wagamama.

Prep Time30

Active Time20

Total Time50

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Keyword: Curry, Prawns, Rice, Spicy and Hot, Wagamama

Yield: 2 Servings

Ingredients

4 1/2 ounces Wagamama Firecracker Sauce (See "Spotlight Recipes" below for a Link to this Recipe)
8 ounces Rice
2 Spring Onions (Green Onions)
1 tablespoons Vegetable Oil
8 ounces Prawns shelled, cleaned and tails removed
1 small Hot Red Pepper sliced very thin
1 Onion sliced
2 1/2 ounces Mangetout Snap Peas
Sea Salt to taste
White Pepper to taste
Sesame Oil to serve
Shichimi Powder to serve
Lime cut into wedges, to serve

Instructions

Prepare Wagamama Firecracker Sauce according to the recipe linked to in "Spotlight Recipes" below. Set aside.
Prepare rice according to package directions. Divide evenly between two serving plates. Keep warm.
Cut one spring onion in half lengthwise. Cut into 1-inch pieces.
Cut other spring onion into 1/2-inch pieces and set aside for serving.
Place oil in a wok or large frying pan. Place over medium high heat.
When oil is hot and shimmering, add prawns. Cook until golden on each side. Push to the side.
Add chopped green onion, red pepper, onion and mangetout. Cook, stirring constantly, until vegetables are cooked, but still crunchy.
Add the firecracker sauce. Stir all together and cook until heated.
Taste. Add salt and pepper, to taste.
Spoon stir fry evenly over rice on each plate.
Sprinkle with remaining spring onion.
Drizzle with a bit of sesame oil.
Dust with shichimi powder.
Garnish with a lime wedge.
Serve hot.