Singapore Chile Prawns Recipe

Name: Singapore Chile Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 5 tablespoons tomato catsup; 1 1/2 to 3 tablespoons sugar, or to taste; 1 1/2 teaspoons corn flour; 1 teaspoon pounded brown preserved soya beans or dark miso (optional); 1/4 teaspoons salt; 1 pound large, whole prawns (unshelled); 3 tablespoons vegetable oil; 8 cloves garlic, roughly chopped; 8 fresh red chiles, roughly chopped; 1 egg; 2 scallions, cut into finger lengths; 1 teaspoon freshly squeezed lime or lemon juice; 1 small bunch cilantro, cut into 1-inch long pieces; Serving Suggestions: loaf of French bread

Servings: persons

1 cup water
5 tablespoons tomato catsup
1 1/2 to 3 tablespoons sugar, or to taste
1 1/2 teaspoons corn flour
1 teaspoon pounded brown preserved soya beans or dark miso (optional)
1/4 teaspoons salt
1 pound large, whole prawns (unshelled)
3 tablespoons vegetable oil
8 cloves garlic, roughly chopped
8 fresh red chiles, roughly chopped
1 egg
2 scallions, cut into finger lengths
1 teaspoon freshly squeezed lime or lemon juice
1 small bunch cilantro, cut into 1-inch long pieces
Serving Suggestions: loaf of French bread

1
Make the Sauce: Whisk together all the ingredients in a bowl and set aside.
2
Make the Prawns: Cut down the backs of the prawns and remove the black intestinal vein.
3
Set aside.
4
Heat the oil in a wok or shallow saucepan over high heat.
5
Add the garlic and stir-fry for 1 minute.
6
Add the chiles and stir-fry for another minute.
7
Add the prawns and stir-fry until the shell turn slightly red, about 2 to 3 minutes.
8
Add the sauce and stir-fry until the shells turn red.
9
Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks).
10
Simmer the sauce for a few seconds and remove from the heat.
11
Stir in the scallions and lime juice.
12
Transfer the prawns to a platter, garnish with the cilantro, and serve with chunks of French bread.
13
Note: This dish is also wonderful with mussels, crabs or lobsters; or you could mix all the seafood together.
14
It's a Singapore version of a French seafood stew.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup water, 5 tablespoons tomato catsup, 1 1/2 to 3 tablespoons sugar, or to taste, 1 1/2 teaspoons corn flour, and more.

Yes, Singapore Chile Prawns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore Chile Prawns

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