Indulge in the vibrant flavors of Singaporean Style Chili Prawns! A delicious inspiration from Singaporean Chili Crabs, this prawn dish is smothered in a mouth-tingling classic chili paste and coated in a silky eggy sauce creating a mouthwatering dish that will leave you craving more. Get ready to ignite your taste buds with this bold and tantalizing recipe!
Total Time
40min
5.0
5 Ratings
Author: Jack Lee at SideChef
Servings:
2
Ingredients
•
1
lb
Large
Tiger Prawns
•
10
cloves
Garlic
•
5
Red Chili Peppers
, roughly chopped
•
6
Shallots
•
1
piece
Fresh Ginger
, peeled, roughly chopped
•
1
cup
Water
•
1
Tbsp
Miso Paste
•
4
Tbsp
Ketchup
•
1 1/2
Tbsp
Granulated Sugar
•
3
Tbsp
Vegetable Oil
•
1
Tbsp
Corn Starch
•
1
Eggland's Best Classic Egg
, beaten
•
1
stalk
Spring Onions
•
1
Chili Pepper
, finely sliced
•
to taste
Salt
Cooking Instructions
1.
In a mortar & pestle, add Red Chili Peppers (5), Garlic (10 cloves), Shallots (6), and Fresh Ginger (1 piece). Using a pinch of Salt (to taste) as an abrasive agent, pound until a rough paste forms. Set aside.
2.
In a separate bowl, whisk to dissolve the Miso Paste (1 Tbsp) in Water (1 cup), then combine Ketchup (4 Tbsp) and Granulated Sugar (1 1/2 Tbsp) to make the sauce. Set the sauce aside for later use.
3.
Using a wok over medium heat, pour in Vegetable Oil (3 Tbsp) and add the chili paste. Fry the paste for approximately 10 minutes until the "rawness" of the aromatics has cooked out. Your paste will be done when the shallots become translucent and the oil turns a red hue.
4.
Turn up the heat to high and add the sauce to the wok. Allow the mixture to boil for 5 minutes to melt the flavors. Taste and adjust for salt.
5.
Add in the Tiger Prawns (1 lb) and stir. Allow the prawns to simmer in the sauce for an additional 3-5 minutes for the flavor to infuse.
6.
When the prawns are almost cooked, add Eggland's Best Classic Egg (1) in swirls and stir gently. As the egg curds form, turn down the heat to low and gradually add a tsp of Corn Starch (1 Tbsp) slurry at a time, adjusting for consistency.
7.
Ladle out the prawns and sauce onto a serving plate, and serve with Spring Onions (1 stalk) and Chili Pepper (1) as a garnish.
Nutrition Per Serving
CALORIES
645
FAT
25.3 g
PROTEIN
55.6 g
CARBS
54.7 g
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