Singaporean Style Chili Prawns
Indulge in the vibrant flavors of Singaporean Style Chili Prawns! A delicious inspiration from Singaporean Chili Crabs, this prawn dish is smothered in a mouth-tingling classic chili paste and coated in a silky eggy sauce creating a mouthwatering dish that will leave you craving more. Get ready to ignite your taste buds with this bold and tantalizing recipe!
Ingredients
Cooking Instructions
step 1
In a mortar & pestle, add Red Chili Peppers (5), Garlic (10 cloves), Shallots (6), and Fresh Ginger (1 piece). Using a pinch of Salt (to taste) as an abrasive agent, pound until a rough paste forms. Set aside.
step 2
In a separate bowl, whisk to dissolve the Miso Paste (1 Tbsp) in Water (1 cup), then combine Ketchup (4 Tbsp) and Granulated Sugar (1 1/2 Tbsp) to make the sauce. Set the sauce aside for later use.
step 3
Using a wok over medium heat, pour in Vegetable Oil (3 Tbsp) and add the chili paste. Fry the paste for approximately 10 minutes until the "rawness" of the aromatics has cooked out. Your paste will be done when the shallots become translucent and the oil turns a red hue.
step 4
Turn up the heat to high and add the sauce to the wok. Allow the mixture to boil for 5 minutes to melt the flavors. Taste and adjust for salt.
step 5
Add in the Tiger Prawns (1 lb) and stir. Allow the prawns to simmer in the sauce for an additional 3-5 minutes for the flavor to infuse.
step 6
When the prawns are almost cooked, add Eggland's Best Classic Egg (1) in swirls and stir gently. As the egg curds form, turn down the heat to low and gradually add a tsp of Corn Starch (1 Tbsp) slurry at a time, adjusting for consistency.
step 7
Ladle out the prawns and sauce onto a serving plate, and serve with Spring Onion (1 stalk) and Chili Pepper (1) as a garnish.
