Iron Chef Shellie

Singapore Chilli Prawns

Every time I watch a show that shows Singapore chilli crab, I salivate and dream I could be bothered cooking up crab at home. I found a cheaper, easier… most likely less authentic, but still super delicious and easy to make alternative.

I picked up a bag of frozen de-shelled prawns at Colonial Fruit Market the other day; I always keep ginger in the freezer in little pieces, and tinned tomatoes are a staple in the pantry. So really this is a dish I could whip up at a moment’s notice, and have an amazing meal.

I can’t stress how easy this was to make, and the cleaning up was basically nothing… which is always an added bonus.

I cracked in a couple of eggs at the end to make the dish a little more authentic, and for those who enjoy a bit of coriander, may I suggest, a generous scattering of it to top it off.

Singapore Chilli Prawns

Adapted from Superfood Ideas

1 tablespoon peanut oil
2cm piece fresh ginger, finely grated
400g can crushed tomatoes
1/3 cup sweet chilli sauce
1 tablespoon fish sauce
600g medium green king prawns, peeled, deveined
2 eggs, lightly beaten

To Serve:
4 cups steamed jasmine rice
Coriander (optional)

  1. Heat a wok over medium-high heat. Add oil. Swirl to coat. Add ginger, tomato, sweet chilli sauce and fish sauce. Stir-fry for 2 minutes or until sauce boils and thickens slightly.
  2. Add prawns. Stir-fry for 2 to 3 minutes or until prawns are pink and cooked through.
  3. Add beaten eggs and stir through for 1-2 minutes.
  4. Serve with rice and scatterings of coriander.

Serves 4.

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Comments
22 Responses to “Singapore Chilli Prawns”
  1. Miss Piggy says:

    Are you serious – it’s THAT easy to make…I’m so making this Shellie as it looks FANTASTIC!
    Miss Piggy recently posted..Settlers Arm Inn, St Albans

  2. JustJanet says:

    Agree with Miss Piggy…Tomorrow and OFTEN…Thank you xxx

  3. The simplicity of this dish is so ridiculous that i feel that i NEED TO MAKE IT ALREADY.

    Maybe i should try making singapore chili chicken. :)
    Michelle chin recently posted..Drawing, not Quidditch, tryouts

  4. This looks like an absolute treat! Didn’t realise that it was THAT simple! WOW!

  5. leah says:

    looks delicious! Love prawns :D
    leah recently posted..Tuna Pasta Sauce

  6. I had no idea about the egg business – delicious!!
    Heidi xo
    Heidi – Apples Under My Bed recently posted..A Love Letter

  7. Julie says:

    OMG quickest recipe I have seen so far. *booksmarks*
    Julie recently posted..White wine Sangria

  8. Great recipe. Now I never ever thought about freezing ginger. I freeze almost everything else so it makes perfect sense! Thanks for that little tip.
    Sara (Belly Rumbles) recently posted..MOS Burger Japan

  9. Very nice, I so love prawns and this looks so simple and so delicious, and possibly teenager friendly
    tania@mykitchenstories recently posted..Porcini Mushroom and Parmesan Tart with Roasted Mushrooms

  10. I too would love to tackle a whole crab in my kitchen but I have yet to do it. This looks like a lovely alternative – prawns and chilli are one of my favourite combinations.
    thelittleloaf recently posted..Pumpkin, Poppy & Sesame Seed Bagels

  11. Wow ~ I didn’t think it was SO easy to make Singapore Chilli Prawns! I always thought it had lots of authentic Asian herbs and oils…but wow that’s so easy! Will have to send this recipe to my sister, she loves prawns ~
    Daisy@Nevertoosweet recently posted..Being Blair – The Plaza Hotel

  12. They look great. I do that keep the ginger in the freezer thing as well – much easier to grate and use that way.
    Cara @ Gourmet Chick recently posted..Nineteen Squares

  13. Oh I just bought prawns last night!! This is heaps better than the original dish I had planned :D thank you!!

  14. Winston says:

    YUMMY!!! Now that is ONE dish that would totally get me excited to dig in as soon as it’s presented before me, my goodness. I’ve always loved this dish (and the beaten egg is my fav part) but never actually attempted it myself. That’s gotta change starting now. Glad you shared this with us. Soooo quick and equally delish too, y-y-y-yummo~~~
    Winston recently posted..My Chinese New Year memories…

  15. Dear Iron Chef Shellie,

    I think the Singapore chilli crab sauce is great although I love stirring Singaporeans that the sauce actually originated from Malaysia, Port Klang to be specific.

    Port Klang is the place where chilli crab was first made (and still as good if not better than the Singapore version) when the fishermen brought in their daily catch and also when Singapore was part of Malaysia :)

  16. msihua says:

    My mouth is salivating right now Michele! That’s such a good looking dish :)
    msihua recently posted..Omar and the Marvellous Coffee Bird @ Gardenvale, VIC

  17. I’m with you on the cheaper and easier version. As much as I love crab meat, looking the creature in the eye before you cook it freaks me out a little and then there is the picking out of the meat. Tedius. Much better with prawns!
    Martyna @ WholesomeCook recently posted..Baked beetroot donuts for Valentine’s Day (vegan)

  18. I want to have a taste of that Singapore prawns. I love spicy foods that’s why I’m fond of eating Korean foods. Nice post!
    Angel Collins recently posted..Feel Good Friday: Finding Fabulous Costume Jewelry

  19. Fantastic! I was expecting a much more complicated recipe too!
    Tv Food and Drink recently posted..Valentine’s Day Recipes: Cookie Dough Truffles

  20. Wendy L. Conger says:

    That is so yummy! I cant help but crave for prawns. Also, it’s so very easy to make, without so much ingredients. Thank you for sharing your recipe. :)
    Wendy L. Conger recently posted..Translate PDF files

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