• Sizzling Singapore Chili Prawns

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    • 1/4 c. chicken stock
    •     (or possibly canned chicken broth)
    • 1/4 c. ketchup
    • 2 Tbsp. soy sauce
    • 2 Tbsp. rice vinegar
    • 2 Tbsp. sweet chili garlic sauce
    • 1 tsp vegetable oil
    • 1 Tbsp. chopped garlic
    • 1 tsp chopped ginger
    • 1 Tbsp. chopped shallot
    • 1 x fresh red or possibly green jalapeno chile seeded, chopped
    • 3/4 lb uncooked large shrimp - (abt 16) shelled, deveined,
    •     and tails left intact
    • 1 x egg lightly beaten


    1. Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili garlic sauce together in a small bowl.
    2. For the Dish: Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the garlic, ginger, shallot and chile. Stir-fry till fragrant, about 20 seconds. Add in the shrimp and stir-fry till they turn pink and curl slightly, 1 to 2 min.
    3. Pour the sauce into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers".
    4. Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.
    5. This recipe yields 4 servings.

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