Singapore Chilli Prawns

I always see posts on other blogs about people eating singapore chilli crab and it looks so good, but too expensive for my wallet, plus I have never cooked with crab before, so I decided to try singapore chilli prawns instead!



I can't remember where I got this recipe from and I have no idea if it's an authentic one. Thanks Lorraine for letting me know that I got it from you. Lorraine's post can be found here. This was very good, but I had to add more tomato sauce than the recipe required.

My boyfriend thought it was really delicious. It's a really simple dish to make with the only the peeling of the prawns the hard work. I just served this with some asian greens that I stir fried in some garlic and oyster sauce.

It's amazing how much cornflour can thicken things too, cause before I put this in I was thinking that it was very watery and it was never going to thicken, but it did!



Singapore Chilli Prawns - from Not Quite Nigella

Ingredients:

• 750 grams prawns, peeled and butterflied (sliced down the back)
• 2 large red chillies finely sliced (you can use a little bird’s eye chilli if you like it very hot)
• Thumb sized piece of ginger (diced)
• 2-3 cloves garlic (smashed)
• 2 teaspoons of oil
• Spring onions to garnish (optional)

Sauce:

• 280mls water
• 2 teaspoons salt
• 4 tablespoons tomato sauce
• 3/4 tablespoon chilli sauce
• 1 teaspoon sesame oil
• 3/4 tablespoon white vinegar
• In another bowl mix 1 1/2 tablespoons cornflour with 2-3 tablespoons plain water

Method:

1. Heat wok or frypan on medium to high heat and add 2 teaspoons of oil. Fry prawns for 1 minute. Scoop out.

2. Fry garlic, ginger, red chilli, then add in fried prawn. Next add in the sauce ingredients and simmer for 1 minute. Add in the cornflour mixture to thicken the gravy.

3. Lastly, add in a beaten egg, stir the gravy while adding in the egg. Sprinkle chopped spring onion on top if using.