Singapore Chilli Prawns

The cuisine of Singapore is influenced by Chinese, Indonesian and Indian culinary cultures. A popular seafood dish is the singapore chilli prawn dish which can be found on many asian food restaurant menus.


I make a variation of this dish using Sriracha Sauce (I buy this at my local Asian food market) instead of using fresh chilies because I HATE cutting up chilies (always manage to rub it in my eye) and making it with dried chilies is not an option for me.

This is such and easy dish to make and with the help of a secret ingredient, an adaptable North American version of the Singapore Prawn dish. I like to add vegetables just before serving which I cook separately either sautéing them or broiling them before tossing them into the final dish. The cilantro and lime (or lemon juice) added at the end give the dish a complete finish, I will not make the dish if we don’t have fresh cilantro at home.

Ingredients

To Make the Sauce:

• 1 cup water

• 5 tablespoons tomato catsup (this is the secret ingredient)

• 1 1/2 to 3 tablespoons sugar, to taste

• 1 1/2 teaspoons corn flour

• 1/4 teaspoons salt

Prawns:

• 1 pound large, whole prawns

• 3 tablespoons vegetable oil

• garlic to taste roughly chopped

• ½ teaspoon Sriracha Sauce

• 1 egg

• 2 scallions

• 1 teaspoon freshly squeezed lime juice

• fresh cilantro to taste

Directions

To make the Sauce: stir together all the ingredients and set aside.

Make the Prawns: Remove the black intestinal vein. Set aside.

Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry for 1 minute. Add the Sriracha sauce 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, zig zag 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.

Add any vegetables that you cook up separately, I like to use red or yellow peppers

Stir in the scallions and lime juice. Voila!