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Singapore Chilli Prawns

Print Recipe
Servings 4


  • 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)


  • 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.


Adapted from Superfood Ideas