Singapore-style Chilli Prawns | Marion's Kitchen
Singapore-style Chilli Prawns | Marion's Kitchen
Ingredients
Prawns & Aromatics
- 12 large tiger prawns (heads and tails left intact but bodies peeled and deveined)
- 1 cup roughly chopped mild red chillies
- 6 garlic cloves, roughly chopped
- 2 red Asian shallots, roughly chopped
- 2 tbsp finely chopped ginger
Sauce
- ¼ cup tomato ketchup
- 1 tbsp soybean paste
- 2 tbsp sugar
- 1 tsp sea salt
- 1½ cups water
Thickening & Finishing
- 3 tbsp vegetable oil
- 1 tbsp corn flour (cornstarch) mixed with 1 tbsp of water
- 1 egg, whisked
- Finely sliced spring onion (scallions) to serve
Instructions
- 1
Place the chillies, garlic, shallots and ginger in the bowl of a food processor and pulse until the ingredients are finely chopped.
- 2
In a large bowl, combine the tomato ketchup, soybean paste, sugar, salt and 1½ cups of water.
- 3
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the chilli mixture and cook for 10 minutes, stirring constantly until the shallots are translucent and the mixture no longer tastes 'raw'.
10 min - 4
Turn the heat up to high and then add the tomato ketchup mixture. Simmer for 2-3 minutes to allow the flavours to infuse.
2 min - 5
Then add the prawns and toss to coat. Cover with a lid and cook for 5-6 minutes or until the prawns are just cooked.
6 min - 6
Pour in the corn flour mixture and cook, stirring for another minute or until the sauce is thick.
1 min - 7
Then drizzle in the egg. Stir to mix the egg through the sauce.
- 8
Transfer the prawns and the sauce to a serving plate. Top with the spring onions and serve.
