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 PrawnsPrint Recipe
- 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
- steamed jasmine rice
- coriander (optional)
- 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.