Singapore Chile Prawns

Recipe courtesy Violet Oon

Show: Sara's SecretsEpisode: Singapore Sensations

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
20 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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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

Make the Sauce: Whisk together all the ingredients in a bowl and set aside.

Make the Prawns: Cut down the backs of the prawns and remove the black intestinal vein. Set aside.

Heat the oil in a wok or shallow saucepan over high heat. Add the garlic and stir-fry for 1 minute. Add the chiles and stir-fry for another minute. Add the prawns and stir-fry until the shell turn slightly red, about 2 to 3 minutes. Add the sauce and stir-fry until the shells turn red.

Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Simmer the sauce for a few seconds and remove from the heat. Stir in the scallions and lime juice.

Transfer the prawns to a platter, garnish with the cilantro, and serve with chunks of French bread.

Note: This dish is also wonderful with mussels, crabs or lobsters; or you could mix all the seafood together. It's a Singapore version of a French seafood stew.

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Comments & Reviews

recipe Singapore Chile Prawns
Anonymous 02-04-2007
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not what I expected
Rated: 1 stars out of 5

I did not use the optional ingredient, maybe it was needed to enhance the texture/flavor. The ketchup overpowered the flavor... and I found myself doctering this meal up to disguise that flavor...alot more lime, sea salt, black and red pepper. It became edible but not delicious and I would not try it again.Read more
recipe Singapore Chile Prawns
Anonymous 06-12-2006
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Excellent!
Rated: 5 stars out of 5

Excellent and Quick. It's a wonderful combination of sweet and spicy. If you don't want it as sweet don't add as much sugar... and catsup.Read more
recipe Singapore Chile Prawns
Anonymous 02-15-2005
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Easy and Yummy
Rated: 5 stars out of 5

We made this for an in-home V-day dinner and it was delicous. We served it over rice and the combination was very nice. The... sauce is sweet, tangy and savory. We didn't find chilis and used jalapanos instead, which worked not as well, but still good.Read more
recipe Singapore Chile Prawns
KEVIN Tampa, FL 02-13-2005
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YUM! No leftovers here
Rated: 4 stars out of 5

Made this dish for the family and they wiped the serving bowl clean. I served this with jasmine rice and french bread. Add... the sugar a bit at a time and taste, because this dish was more sweet than spicy with the full three teaspoons of sugar. Easy and very tasty!Read more
recipe Singapore Chile Prawns
JUSTIN Mountain View, CA 11-14-2004
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yummy and quick
Rated: 5 stars out of 5

I tried this recipe this evening and it was a big hit with me and my husband. I added a few sliced mushrooms and slightly... more scallions, and served it on baked polenta slices. It was delicious! Sweet, garlicky... tasty! Next time I would entirely peel the shrimp/ prawns though.Read more
recipe Singapore Chile Prawns
Anonymous 08-05-2004
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sharon and Bob
Rated: 5 stars out of 5

this is an incredible recipe. a great balance of spicy and sweet. we've made this dish 7 or 8 times, always, to rave... reviews!Read more