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
Print RecipeIngredients
- 1 tablespoon peanut oil
- 2cm piece fresh ginger, finely grated
- 400g can crushed tomatoes
- ⅓ cup sweet chilli sauce
- 1 tablespoon fish sauce
- 600g medium green king prawns, peeled, deveined
- 2 eggs, lightly beaten
To Serve
- steamed jasmine rice
- coriander (optional)
Instructions
- 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.
- Add prawns. Stir-fry for 2 to 3 minutes or until prawns are pink and cooked through.
- Add beaten eggs and stir through for 1-2 minutes.
- Serve with rice and scatterings of coriander.
Notes
Post updated 30 June 2020.
Miss Piggy
Are you serious – it’s THAT easy to make…I’m so making this Shellie as it looks FANTASTIC!
Iron Chef Shellie
SERIOUS! too easy!
JustJanet
Agree with Miss Piggy…Tomorrow and OFTEN…Thank you xxx
Michelle chin
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. 🙂
Tina @ bitemeshowme
This looks like an absolute treat! Didn’t realise that it was THAT simple! WOW!
leah
looks delicious! Love prawns 😀
Heidi - Apples Under My Bed
I had no idea about the egg business – delicious!!
Heidi xo
Julie
OMG quickest recipe I have seen so far. *booksmarks*
Sara (Belly Rumbles)
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.
tania@mykitchenstories
Very nice, I so love prawns and this looks so simple and so delicious, and possibly teenager friendly
thelittleloaf
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.
Daisy@Nevertoosweet
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 ~
Cara @ Gourmet Chick
They look great. I do that keep the ginger in the freezer thing as well – much easier to grate and use that way.
Nic@diningwithastud
Oh I just bought prawns last night!! This is heaps better than the original dish I had planned 😀 thank you!!
Winston
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~~~
Chopinand @ ChopinandMysaucepan
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 🙂
msihua
My mouth is salivating right now Michele! That’s such a good looking dish 🙂
Martyna @ WholesomeCook
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!
Angel Collins
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!
Tv Food and Drink
Fantastic! I was expecting a much more complicated recipe too!
Wendy L. Conger
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. 🙂