Thursday, October 1, 2009

Singapore Chilli Prawns

Singapore Chilli anything is one of my all time favourite flavours so I was really glad when I came across a recipe for Singapore Chilli Prawns a while back on Kevin's blog, Closet Cooking. Ironically, Kevin who is based in Toronto, Canada, thanked Ellie at Almost Bourdain for this recipe and Ellie lives here in Australia, Sydney in fact! And I have to say thanks to both!!

There are many variations to this recipe especially when it comes to Singapore Chilli Crab. Some are quite complex and hard to follow. Others easy, some very spicy and others quite sweet. The recipe on both Ellie and Kevin's blogs is quite simple. Ellie makes comment in her blog post that this recipe is quite adaptable to suit everyones tastes. As both Noel and I are lovers of hot and spicy I have modified the recipe a little to reduce the bulk of the sweetness but saying this it still has the element of sweet and sour that makes this dish so incredible.

My favourite thing about this recipe and others like it, is the concept of adding a beaten egg, there is just something beautiful about the way the egg cooks and looks dependent on the dish it is being added too. Adding egg to red chilli sauce looks amazing giving so much texture and of course, adding extra protein is always a bonus. But as with most asian inspired dishes ensure that you have all your ingredients ready.

Next stop Singapore Chilli Crab!! But that will be another story.....

Singapore Chilli Prawns
(recipe adapted from Almost Bourdain & Closet Cooking)

Serves: 4
Points per serve: 3

1 tablespoon peanut oil
2 teaspoon garlic, chopped,
2 teaspoon ginger, crushed
1/2 brown onion finely chopped
3 red chillies, seeded (if desired) and chopped
500 grams raw prawns, shelled and deveined
4 tablespoons tomato ketchup
2 tablespoons hot chilli sauce
1 tablespoons sweet chilli sauce
juice of 1/2 lime
1/2 cup water
1 teaspoon cornflour
1 egg, lightly beaten
fresh coriander, chopped, for garnish

Heat the oil in a wok or large frying pan. Add the garlic, ginger, onion, and chillies and saute until fragrant, about a minute. Add the prawns, saute for a minute on both sides or until they start to turn pink.

Add the tomato sauce, chilli sauces, lime juice and combined water and cornflour and bring to a boil.

Stir the egg into the pan and continue stirring until the egg is cooked. Sprinkle with chopped coriander.

(click here for a printable version of this recipe)

1 comment:

Pity said...

what a lovely way of eating prawns, i love your twos to the dsh, and it looks great,

cheers from london,