Singapore Chili Prawns

 

Ingredients: (serves 3)

12 large prawns (heads and tails left intact but bodies peeled and deveined)

4 mild red chilies (roughly chopped)

6 garlic cloves (peeled and roughly chopped)

3 shallots (peeled and roughly chopped)

1/2" ginger (peeled and chopped)

3 tbsp. cooking oil

1/2 tbsp. cornflour mix with 1 tbsp. water

1 egg, whisked

Spring onion/coriander  - to serve

Tomato ketchup mixture: (mix in a bowl)

1/4 cup tomato ketchup

1 tbsp. soybean paste (lightly grind using a mortar and pestle)

1 tbsp. sugar (more to taste)

1/2 tsp. sea salt (more to taste)

1 1/2 cup water

Methods:

1. Place the chilies, garlic, shallots and ginger in a bowl of a hand blender, pulse until the ingredients are finely chopped, and set aside for later use.
2. In a heated wok of medium heat, add cooking oil.  Add the chili mixture and cook, stirring constantly until the shallots are translucent and fragrant.  Turn heat up and then add the tomato ketchup mixture.  Simmer for 2-3 minutes to allow the flavors to infuse, and taste for correct seasoning; adding more sugar and salt if needed.  Then add the prawns and toss to coat.  Cover with a lid and cook until prawns are just cooked.  Pour in the cornflour mixture and cook, stirring until the sauce is thick.  Then drizzle in the egg, stir to mix the egg through the sauce.  Off the heat.  Transfer the prawns and sauce to a serving plate.  Top with spring onion/coriander, and serve.

I adapted this yummylicious recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.