Singapore Chilli Prawns

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½ tsp cornflour
10 long red chillies, finely chopped
1 onion, finely chopped
80 ml vegetable oil (1/3 cup)
2 kilos green prawns peeled and deveined with tails intact
5 cm piece ginger, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
100 ml tomato purée
2 tbsp tomato ketchup
1 egg, lightly beaten
2 tablespoons soy sauce
1 tablespoon sugar
Coriander and spring onions to serve

Whisk cornflour and 200ml water in a small bowl to combine and set aside.

Process chilli and onion in a food processor until a paste forms and set aside.

Heat oil in a large wok over medium heat. Add prawns and stir-fry for 1-2 minutes or until starting to colour. Add chilli paste, ginger and garlic and cook tossing for 1-2 minutes or until fragrant. Add tomato purée and ketchup, bring to the simmer, add cornflour mixture, egg with egg, soy sauce, sugar and salt and cook for another 4-5 minutes or until mixture is thickened and coats the prawns. Serve hot topped with coriander and spring onions.

PREP TIME: 20 minutes
COOK TIME: 10 minutes
SERVES: 4

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