Singapore Chilli Prawns

10 min

A quick stir-fried prawn dish with a spicy, tangy tomato-chilli sauce thickened with cornflour and finished with beaten egg.

prepPeel and butterfly prawns
prepFinely slice red chillis
prepDice ginger
prepSmash garlic cloves
prepChop spring onions (if using)
prepBeat egg
prepMix cornflour with water in a small bowl
750 g prawns, peeled and butterflied	Heat wok, fry prawns 1 min	Return prawns, add sauce, simmer 1 min	Stir in cornflour slurry, thicken	Stir in beaten egg, garnish with spring onions
10 ml neutral oil
2–3 cloves garlic, smashed	Fry garlic, ginger, chilli 1 min
1 thumb-sized piece ginger, diced
2 large red chillis, finely sliced
280 ml water
2 tsp salt
60 ml tomato sauce
11 ml chilli sauce
5 ml sesame oil
11 ml white vinegar
12 g cornflour
2–3 tbsp / 30–45 ml plain water
1 egg, beaten
Spring onions, chopped (optional)

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