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!
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
- 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)
- 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
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.