Ingredients
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750 g Prawnspeeled and butterflied
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2 Long Red Chillifinely sliced
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thumb sized piece Gingerdiced
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2-3 cloves Garlicsmashed
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2 tsp Olive Oil
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for garnishing Spring Onions
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280 ml Water
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2 tsp Salt
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4 tbsp Passata
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3/4 tbsp Sweet Chilli Sauce
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1 tsp Sesame Oil
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3/4 tbsp White Wine Vinegar
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1 1/2 tbsp Cornflour
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1 Eggbeaten
Directions
Singapore Chilli Prawns is such a quick dish, less than 10 minutes to cook once everything is prepared. The thing I found intriguing about this recipe was that an egg was stirred into the soup at the end. The egg combined with the cornstarch turned the runny tomato and chilli sauce into a thick glutenous mixture which gave this Chilli Prawns dish a unqiue feel.
Thank you to Not Quite Nigella for this delicious home cooked recipe. Don’t forget to garnish with the spring onions to bring out the colour.
Steps
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1
Done
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Heat wok or frying pan on medium to high heat and add 2 teaspoons of oil. Fry prawns for 1 minute. Scoop out. Mix the cornflour with 2-3 tbsp of water. |
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2
Done
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Fry garlic, ginger, red chilli, then add in the fried prawn. Next add in the sauce ingredients and simmer for 1 minute. Add in the cornflour mixture to thicken the gravy. |
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3
Done
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Lastly, add in a beaten egg, stir the gravy while adding in the egg. Sprinkle chopped spring onion on top if using. Enjoy warm |
