A Recipe Inspiration for Prawns / Shrimps that will take you to Singapore!
Singapore Chili Prawns
Fish & Seafood
Taste the flavor of Singapore with this Singapore Chili Prawns Dish!
1 kilo Prawns Large or XL
8 dried or fresh chili, rehydrated in water and seeds removed and roughly chopped *
- 2 tbsp soy bean paste
6 cloves garlic, roughly chopped
1 medium-sized onion, roughly chopped
1 (3-inch) piece ginger, roughly chopped
- 1 tbsp shrimp paste
- 425 grams crushed tomatoes
- ½ cup sweet chili sauce
1 large egg, whisked
- 2 tsp rice vinegar
- Sugar to balance the sourness
- Salt to taste
* You can use fresh finger chili or a mix of dry and fresh chili. This will depend on your spicy food tolerance. The 8 dried chili will be at medium spicy level.
Clean and trim your prawns, cut the sharp spine above the prawn head. Refrigerate until ready to use.
Place the following to your food processor - dried chili, soy bean paste, garlic, onion, and ginger. Add about 2 tbsp of the water where you soaked your dried chili. Puree into a paste and set aside.
Heat the oil in a wok over medium-high heat then add your shrimp paste and saute for about 2 minutes. Then add the chili garlic paste and saute until the paste change in color. Add the crushed tomatoes and cook for about 4 minutes. Add your sweet chili sauce and about 1 to 1.5 cups of water(depends on how much sauce your prefer). Let the sauce simmer.
Add the prawns and stir to combine. Reduce the heat for a slow simmer and cover. Cook until the prawns is cooked through, about 5-7 minutes.
Remove the prawns from the pan. Add your rice vinegar. Taste the sauce and adjust with salt and sugar accordingly. Let it simmer for 2 more minutes then drop the egg in the sauce and slowly whisk to make the sauce silky.
Pour your sauce over the prawns and garnish with the cilantro and spring onions.