Prawns Asian

Singapore-style chilli prawns

Name: Singapore-style chilli prawns recipe
Yield: 4
Cuisine: /asian
Ingredients: 1 tbs sunflower or other vegetable oil; 2 tsp soy bean paste (from Asian grocers, substitute miso paste); 1/3 cup bottled tomato sauce; 1/3 cup (100g) sweet chilli sauce; 1 tbs fish sauce; 1 tbs soy sauce; 2 tbs rice wine vinegar or white vinegar; 1 tbs cornflour; 16 large (about 850g) whole prawns, cleaned, shells and tails left intact; 1 egg, lightly beaten; Steamed buns, to serve; 4 long red chillies, plus extra sliced to serve; 4 garlic cloves; 4cm piece (20g) ginger, peeled; 2 eschalots, peeled; 2.00 bunch coriander, stalks roughly chopped, leaves reserved

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by Warren Mendes

delicious. team

Sep 07, 2020

These Singapore-style prawns will bring a kick to any gathering.

1 tbs sunflower or other vegetable oil
2 tsp soy bean paste (from Asian grocers, substitute miso paste)
1/3 cup bottled tomato sauce
1/3 cup (100g) sweet chilli sauce
1 tbs fish sauce
1 tbs soy sauce
2 tbs rice wine vinegar or white vinegar
1 tbs cornflour
16 large (about 850g) whole prawns, cleaned, shells and tails left intact
1 egg, lightly beaten
Steamed buns, to serve

Chilli paste

4 long red chillies, plus extra sliced to serve
4 garlic cloves
4cm piece (20g) ginger, peeled
2 eschalots, peeled
1 bunch coriander, stalks roughly chopped, leaves reserved
1 bunch coriander, stalks roughly chopped, leaves reserved

Method

1.

For the chilli paste, place chilli, garlic, ginger, eschalot, coriander stalks and oil in a small food processor and whiz to a rough paste.
2.

Heat the oil in a wok or large deep frypan over medium-high heat. Add the chilli paste and cook for 5 minutes or until it starts to caramelise. Add the soybean paste, tomato sauce and sweet chilli sauce and continue to cook for a further 1 minute. Stir in fish sauce, soy sauce and rice wine vinegar. Mix cornflour with 2 tbs water and add the mixture with 1½ cups (375ml) water. Stir and simmer for 5-6 minutes.
3.

Meanwhile, to clean the prawns, use scissors to cut the back of each prawn and slip out the vein. Add prawns to the sauce and cook, coating with the sauce, for 4-5 minutes until the prawns are cooked through. Season. Reduce heat to low and use a spoon to push the prawns to the side of the pan, creating a gap in the sauce. Add the egg and quickly stir to combine. Remove from the heat.
4.

Serve scattered with coriander, extra chilli and steamed buns.