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SideChef
Recipes
Singaporean Style Chili Prawns
Recipe

15 INGREDIENTS • 7 STEPS • 40MINS

Singaporean Style Chili Prawns

5
5 ratings
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!
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Singaporean Style Chili Prawns
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Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
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!
40MINS
Total Time
$9.02
Cost Per Serving
Ingredients
Servings
2
US / Metric
Tiger Prawns
1 lb
Large Tiger Prawns
heads and tails left intact but bodies peeled and deveined
Garlic
10 cloves
Red Chili Pepper
5
Red Chili Peppers, roughly chopped
Shallot
6
Shallots
skins and roots removed
Fresh Ginger
1 piece
Fresh Ginger, peeled, roughly chopped
1 thumb sized piece
Water
1 cup
Water
Miso Paste
1 Tbsp
Ketchup
1/4 cup
Granulated Sugar
1 1/2 Tbsp
Vegetable Oil
3 Tbsp
Vegetable Oil
Corn Starch
1 Tbsp
Corn Starch
mixed with 1 Tbsp of water
Egg
1
Egg, beaten
Spring Onion
1 stalk
Spring Onion
diagonally sliced, for garnish
Chili Pepper
1
Chili Pepper, finely sliced
for garnish
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
645
Fat
25.3 g
Protein
55.6 g
Carbs
54.7 g
Add to plan
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Singaporean Style Chili Prawns
Save
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
Cooking InstructionsHide images
step 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.
step 2
In a separate bowl, whisk to dissolve the Miso Paste (1 Tbsp) in Water (1 cup), then combine Ketchup (1/4 cup) and Granulated Sugar (1 1/2 Tbsp) to make the sauce. Set the sauce aside for later use.
step 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.
step 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.
step 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.
step 6
When the prawns are almost cooked, add 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.
step 7
Ladle out the prawns and sauce onto a serving plate, and serve with Spring Onion (1 stalk) and Chili Pepper (1) as a garnish.
step 7 Ladle out the prawns and sauce onto a serving plate, and serve with Spring Onion (1 stalk) and Chili Pepper (1) as a garnish.
Tags
view more tags
Dairy-Free
Gluten-Free
Asian
Lunch
Date Night
Dinner
Popular
Shellfish
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