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Singapore Chile Prawns

  • 4servings
  • 35minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 5 tablespoons tomato catsup

  3. 1 1/2 to 3 tablespoons sugar, or to taste

  4. 1 1/2 teaspoons corn flour

  5. 1 teaspoon pounded brown preserved soya beans or dark miso

  6. 1/4 teaspoons salt

  7. 1 pound large, whole prawns (unshelled)

  8. 3 tablespoons vegetable oil

  9. 8 cloves garlic , roughly chopped

  10. 8 fresh red chiles, roughly chopped

  11. 1 egg

  12. 2 scallions , cut into finger lengths

  13. 1 teaspoon freshly squeezed lime or lemon juice

  14. 1 small bunch cilantro , cut into 1-inch long pieces

  15. Serving Suggestions: loaf of French bread

Instructions Jump to Ingredients ↑

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

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

  3. 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.

  4. 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.

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

  6. 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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