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Singapore Chilli Prawns

Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins

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

Singapore chilli prawns recipe

 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

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.