Mix sweet chilli sauce, soy sauce and sesame oil in a bowl.
Roughly chopped garlic, slice spring onions and red chillis if you decide to use some. Set aside.
Devein and trim the prawns.
Heat 2 tbsp. of cooking oil in a wok. When the oil is hot, on medium flame, add garlic, chillies and HALF of the spring onions. Saute until aromatic.
Add in the prawns. When the cook side down is slightly charred and turning orange, flip the prawns to the other side.
When the prawns are almost cooked, add the sauce mixture and stir to combine.
Once prawns and sauce mixture is well combined, turn up the heat to medium and quickly toss the ingredient around.
When the sauce thickens and start to caramelize, switch off the flame and add in the remaining spring onions. Toss to combine everything. Serve immediately with long grain/jasmine rice.
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