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...”

Recipes | February 7, 2012
Singapore Chilli Prawns

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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Singapore Chilli Prawns

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22 comments on “Singapore Chilli Prawns
  1. Miss Piggy - February 7, 2012 at 7:16 pm

    Are you serious – it’s THAT easy to make…I’m so making this Shellie as it looks FANTASTIC!

  2. JustJanet - February 7, 2012 at 8:23 pm

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

  3. Michelle chin - February 7, 2012 at 10:53 pm

    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. :)

  4. Tina @ bitemeshowme - February 8, 2012 at 7:08 am

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

  5. leah - February 8, 2012 at 7:46 am

    looks delicious! Love prawns 😀

  6. Heidi - Apples Under My Bed - February 8, 2012 at 8:48 am

    I had no idea about the egg business – delicious!!
    Heidi xo

  7. Julie - February 8, 2012 at 9:18 am

    OMG quickest recipe I have seen so far. *booksmarks*

  8. Sara (Belly Rumbles) - February 8, 2012 at 12:14 pm

    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.

  9. tania@mykitchenstories - February 8, 2012 at 4:31 pm

    Very nice, I so love prawns and this looks so simple and so delicious, and possibly teenager friendly

  10. thelittleloaf - February 8, 2012 at 7:19 pm

    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.

  11. Daisy@Nevertoosweet - February 8, 2012 at 8:46 pm

    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 ~

  12. Cara @ Gourmet Chick - February 9, 2012 at 8:17 am

    They look great. I do that keep the ginger in the freezer thing as well – much easier to grate and use that way.

  13. Nic@diningwithastud - February 9, 2012 at 10:47 am

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

  14. Winston - February 12, 2012 at 7:35 pm

    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~~~

  15. Chopinand @ ChopinandMysaucepan - February 13, 2012 at 2:00 pm

    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 - February 13, 2012 at 7:20 pm

    My mouth is salivating right now Michele! That’s such a good looking dish :)

  17. Martyna @ WholesomeCook - February 14, 2012 at 11:24 am

    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!

  18. Angel Collins - February 14, 2012 at 4:35 pm

    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!

  19. Tv Food and Drink - February 19, 2012 at 5:29 am

    Fantastic! I was expecting a much more complicated recipe too!

  20. Wendy L. Conger - February 21, 2012 at 12:10 am

    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. :)

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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