Singapore Chilli Prawns
Chilli Prawns stir-fried in a special aromatic, sumptuous, sweet and savoury sauce with a distinctive fluffy consistency.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 4 tbsp extra virgin olive oil
- 1 kg large fresh king prawns (shelled and deveined, tails intact)
- 1 egg (lightly beaten)
- 1 lemon (cut into wedges)
- steamed basmati rice (to serve)
- 3 clove garlic (finely minced)
- 1 small small brown union (cut into wedges)
- 5 long fresh red chillies (deseeded and cut into 1 inch pieces)
- 1 medium tomato (peeled, deseeded and diced into 1 inch pieces)
- 5 tbsp gluten free tomato sauce
- 3 tbsp gluten free tomato paste
- 2 tbsp gluten free sweet chilli sauce
- 1 tbsp gluten free rice wine vinegar
- 1 tsp salt
- 1 tsp corn starch ((or potato starch) mixed well with 3 tablespoons of water)
- 1/2 tsp salt
- 1/2 tsp ground white pepper
Instructions
- 1
Add the chillies, garlic and onion into a food processor, blend until you get a smooth paste and set aside in a bowl.
- 2
Marinate the prawns with ground white pepper and salt.
- 3
Heat up a non-stick wok with 2 tablespoons of extra virgin olive oil and stir-fry the prawns for 2 to 3 minutes on medium to high heat. Remove the prawns and juice and set aside. Clean wok with kitchen paper towel.
- 4
Heat up the non-stick wok with another 2 tablespoons of extra virgin olive oil, stir-fry the chilli paste for 2 minutes or until aromatic on medium to high heat. Then add the sauce prepared earlier and stir-fry for another 2 to 3 minutes.
- 5
Return the prawns and juice to the wok, stir-fry and mix the sauce well with the prawns. Lastly, add the egg and stir-fry and mix well with the sauce for an additional 2 to 3 minutes or until prawns are just cooked.
- 6
Serve hot with steamed basmati rice and lemon wedges.