Chili Prawns

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  • Level: Easy
  • Total: 24 min
  • Prep: 20 min
  • Cook: 4 min
  • Yield: 4 servings as part of a multi-
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1/4 cup chicken stock or canned chicken broth

1/4 cup ketchup

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons sweet chili-garlic sauce

1 teaspoon vegetable oil

1 tablespoon minced garlic

1 teaspoon minced ginger

1 tablespoon minced shallot

1 fresh red or green jalapeno chili, stemmed and minced

3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined

1 egg, lightly beaten


  1. Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.
  2. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers". Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.