Singapore Chilli Prawns Shrimp
Dive into the bold and fiery flavors of Singapore Chilli Prawns Shrimp, a dish that effortlessly combines sweet, tangy, and spicy notes for a truly tantalizing experience. Succulent prawns are cooked to perfection in a vibrant sauce made with tomato ketchup, chilli sauce, and a hint of soy for depth, while aromatic garlic, ginger, and red chillies bring an irresistible heat. A unique touch of beaten egg swirled into the simmering sauce adds richness and texture, creating a silky finish that pairs beautifully with steamed rice or crusty bread. Ready in just 30 minutes, this easy yet impressive recipe is perfect for weeknight dinners or serving as a show-stopping seafood dish at your next gathering. Let the fresh pop of spring onions garnish this colorful plate and bring it to life—every bite is packed with flavor you won’t forget.
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Recipe Information
Ingredients
- 500 g large prawns (shrimp), peeled and deveined
- 2 tbsp cooking oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 red chillies, finely chopped
- 1 tsp ginger, finely grated
- 3 tbsp tomato ketchup
- 2 tbsp chilli sauce (e.g., Sriracha)
- 1 tsp sugar
- 2 tsp soy sauce
- 1 tbsp cornstarch
- 150 ml water
- 1 egg, lightly beaten
- 2 spring onions, chopped
Instructions
Begin by preparing your prawns. Rinse them under cold water and set aside on a kitchen towel to drain.
In a small bowl, mix the cornstarch with water to create a slurry. Set this aside.
Heat a large wok or skillet over medium heat. Once hot, add the cooking oil.
Add the finely chopped onion to the hot oil and sauté for 2–3 minutes until softened and translucent.
Stir in the minced garlic, red chillies, and grated ginger. Cook for another minute or until fragrant.
Add the tomato ketchup, chilli sauce, sugar, and soy sauce. Mix well and let the sauce bubble for 1–2 minutes.
Slowly pour the cornstarch slurry into the sauce while stirring continuously. Let it simmer until the sauce thickens slightly.
Lower the heat and gently fold in the prawns, ensuring they are all coated in the sauce. Cook for 3–4 minutes until the prawns turn pink and are cooked through.
While stirring the sauce, drizzle the beaten egg into the wok in a thin, steady stream. Allow it to cook for 1 minute before gently mixing.
Finish by garnishing with chopped spring onions. Serve hot with steamed rice or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1162 mg | 388% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 25.9 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 311 mg | 24% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
