Singapore Chile Prawns comes from our lively East Coast Seafood tradition. In Singapore, the seafood restaurants have always lined the coast in the Eastern Part of Singapore and today this is still the same with the Seafood Centre offering eight restaurants along the coast, under the coconut trees. This dish is part of the repertoire of Singapore seafood recipes found in the East Coast and is considered one of Singapore's national dishes. The delectable sauce is slurped up with thick slices of white bread — delicious! Serve Singapore Chile Prawns with a tossed salad and you get a wonderful meal for the summer and fall.

Ingredients

Sauce:

• 1 cup water
• 5 tablespoons tomato catsup
• 1 1/2 to 3 tablespoons sugar, or to taste
• 1 1/2 teaspoons corn flour
• 1 teaspoon pounded brown preserved soya beans or dark miso (optional)
• 1/4 teaspoons salt

Prawns:

• 1 pound large, whole prawns (unshelled)
• 3 tablespoons vegetable oil
• 8 cloves garlic, roughly chopped
• 8 fresh red chiles, roughly chopped
• 1 egg
• 2 scallions, cut into finger lengths
• 1 teaspoon freshly squeezed lime or lemon juice
• 1 small bunch cilantro, cut into 1-inch long pieces
• Serving Suggestions: loaf of French bread

Directions