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 bowl
2 teaspoons neutral oil	Heat wok, fry prawns 1 min, scoop out	Fry garlic, ginger, chilli; return prawns	Add sauce ingredients, simmer 1 min	Stir in cornflour mixture to thicken	Stir in beaten egg, garnish with spring onion
750 g / 26 oz prawns, peeled and butterflied
2–3 cloves garlic, smashed
1 thumb-sized piece ginger, diced
2 large red chillis, finely sliced
280 ml / 10 oz water
2 teaspoons salt
4 tablespoons / 60 ml tomato sauce
3/4 tablespoon / 11 ml chilli sauce
1 teaspoon sesame oil
3/4 tablespoon / 11 ml white vinegar
1 1/2 tablespoons / 12 g cornflour mixed with 2–3 tablespoons / 30–45 ml plain water
1 egg, beaten
spring onions, chopped (optional)

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