This dish features prawns tossed in a tangy, spicy, and slightly sweet sauce that’s enriched with garlic, ginger, and chili paste. It’s a quick and satisfying meal that’s perfect for any occasion, whether you’re looking for a show-stopping appetizer or a main course that packs a punch.
Ingredients
- 500g large prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 red chilies, sliced thinly
- 1 tablespoon chili paste (adjust to taste)
- 1 small onion, finely chopped
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup water or chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 egg, beaten (optional for added richness)
- Fresh cilantro, chopped, for garnish
- Spring onions, sliced, for garnish
Steps
1. Prepare the Prawns: start by cleaning the prawns thoroughly. Remove the shells, leaving the tail intact if desired for presentation. Devein the prawns and pat them dry with paper towels. This helps the prawns sear nicely and absorb the flavors of the sauce.
2. Sauté Aromatics: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, sautéing until fragrant and slightly golden, about 1-2 minutes. Add the chopped onion and sliced red chilies, cooking until the onion becomes translucent.
3. Make the Chilli Sauce: To the wok, add the chili paste, ketchup, soy sauce, rice vinegar, and sugar. Stir everything together, allowing the mixture to cook for 2-3 minutes until the sauce starts to thicken slightly and the sugar dissolves completely.
4. Add the Prawns: Add the prawns to the wok, stirring well to coat them in the sauce. Pour in the water or chicken broth and bring the mixture to a simmer. Let the prawns cook in the sauce for 3-4 minutes or until they turn pink and are cooked through.
5. Thicken the Sauce: if the sauce is too thin, add the cornstarch slurry to the wok. Stir continuously as the sauce thickens, making sure it coats the prawns evenly. This step will help the sauce cling to the prawns, giving each bite a perfect balance of heat and flavor.
6. Optional Egg Addition: For a richer sauce, slowly drizzle the beaten egg into the wok while stirring gently. The egg will cook in ribbons, adding a silky texture to the dish. This step is optional but highly recommended for an authentic touch.
7. Garnish and Serve: Remove the wok from the heat and garnish the Singapore Chilli Prawns with freshly chopped cilantro and sliced spring onions. Serve hot with steamed jasmine rice or crusty bread to soak up the delicious sauce.
Tips For Variation
- Adjust the Heat Level: Customize the spice by increasing or reducing the amount of chili paste and red chilies. Add a dash of hot sauce for extra heat.
- Vegetarian Version: Replace prawns with tofu or mixed vegetables like bell peppers, zucchini, and mushrooms for a vegetarian twist.
- Add Coconut Milk: For a creamier sauce, add half a cup of coconut milk after the sauce has thickened. It will balance the spiciness and add richness.
- Use Lime Juice: Add a squeeze of fresh lime juice at the end for a zesty and fresh flavor boost.
- Herb Variations: Experiment with different herbs such as Thai basil or mint to change the flavor profile.
- Noodle Addition: Serve the prawns over cooked rice noodles instead of rice for a noodle-based variation.
- Add Vegetables: Enhance the dish with vegetables like snap peas, bell peppers, or broccoli for added crunch and nutrition.
- Sauce Sweetness: Adjust the sugar level in the sauce to suit your preference—some like it sweeter, others less so.
Macros
- Calories: Approximately 350 kcal per serving
- Protein: 25g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 10g
FAQs
- Can I use frozen prawns for this recipe?
- Yes, you can use frozen prawns, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture diluting the sauce.
- Is this dish very spicy?
- The spiciness can be adjusted according to your taste. Reduce the amount of chili paste and fresh chilies if you prefer a milder version.
- Can I make this dish ahead of time?
- It’s best enjoyed fresh, but you can prepare the sauce in advance and cook the prawns when you’re ready to serve. Reheat gently to avoid overcooking the prawns.
- What can I serve with Singapore Chilli Prawns?
- This dish pairs well with steamed jasmine rice, crusty bread, or rice noodles. A side of stir-fried vegetables also complements it nicely.
- Can I add more seafood to this recipe?
- Absolutely! Feel free to add squid, scallops, or fish chunks to the dish for a mixed seafood variation. Just adjust the cooking time accordingly to avoid overcooking.
Singapore Chilli Prawns: A Spicy Dish with a Twist!
Ingredients
- 500 g large prawns peeled and deveined
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 2 red chilies sliced thinly
- 1 tablespoon chili paste adjust to taste
- 1 small onion finely chopped
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ cup water or chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- 1 egg beaten (optional for added richness)
- Fresh cilantro chopped, for garnish
- Spring onions sliced, for garnish
Instructions
- Prepare the Prawns: start by cleaning the prawns thoroughly. Remove the shells, leaving the tail intact if desired for presentation. Devein the prawns and pat them dry with paper towels. This helps the prawns sear nicely and absorb the flavors of the sauce.
- Sauté Aromatics: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, sautéing until fragrant and slightly golden, about 1-2 minutes. Add the chopped onion and sliced red chilies, cooking until the onion becomes translucent.
- Make the Chilli Sauce: To the wok, add the chili paste, ketchup, soy sauce, rice vinegar, and sugar. Stir everything together, allowing the mixture to cook for 2-3 minutes until the sauce starts to thicken slightly and the sugar dissolves completely.
- Add the Prawns: Add the prawns to the wok, stirring well to coat them in the sauce. Pour in the water or chicken broth and bring the mixture to a simmer. Let the prawns cook in the sauce for 3-4 minutes or until they turn pink and are cooked through.
- Thicken the Sauce: if the sauce is too thin, add the cornstarch slurry to the wok. Stir continuously as the sauce thickens, making sure it coats the prawns evenly. This step will help the sauce cling to the prawns, giving each bite a perfect balance of heat and flavor.
- Optional Egg Addition: For a richer sauce, slowly drizzle the beaten egg into the wok while stirring gently. The egg will cook in ribbons, adding a silky texture to the dish. This step is optional but highly recommended for an authentic touch.
- Garnish and Serve: Remove the wok from the heat and garnish the Singapore Chilli Prawns with freshly chopped cilantro and sliced spring onions. Serve hot with steamed jasmine rice or crusty bread to soak up the delicious sauce.