Australian Prawn Recipes

Australian Prawns

Singapore Chilli Prawns

Need to spice up your life? Try our Singapore Chilli Prawns.

Prep Time30 minsCook Time10 minsTotal Time40 mins

Ingredients

½ tsp cornflour

10 long red chillies, finely chopped

1 onion, finely chopped

80 ml vegetable oil (1/3 cup)

2 kilos green prawns peeled and deveined with tails intact

5 cm piece ginger, finely chopped

3 garlic cloves, finely chopped

1 tbsp tomato paste

100 ml tomato purée

2 tbsp tomato ketchup

1 egg, lightly beaten

2 tbsp soy sauce

1 tbsp sugar

Coriander and spring onions to serve

Singapore Chilli Prawns

Method

Whisk cornflour and 200ml water in a small bowl to combine and set aside.

Process chilli and onion in a food processor until a paste forms and set aside.

Heat oil in a large wok over medium heat. Add prawns and stir-fry for 1-2 minutes or until starting to colour.

Add chilli paste, ginger and garlic and cook tossing for 1-2 minutes or until fragrant.

Add tomato purée and ketchup, bring to the simmer, add cornflour mixture, egg with egg, soy sauce, sugar and salt and cook for another 4-5 minutes or until mixture is thickened and coats the prawns. Serve hot topped with coriander and spring onions.

Serves 4.