Singapore Chili Prawns: In the Kitchen

August 18, 2011


Image via Closet Cooking

The summer is all about seafood for me. Living so close to the Gulf of Mexico affords endless fresh seafood options and nine times out of ten if you open up my overstuffed freezer some sort of seafood is going to fall on your foot.

Sorry about that. I promise to feed you really, really well, though.

When I stumbled across this recipe on Pinterest I knew I was going to have to try this. A little sour, a little sweet, a little heat – it was Asian perfection in a bowl and so completely simple to make. I’m now a huge fan of Closet Cooking – you should be, too.

Note: Asian cooking is fast. Have all of these ingredients prepped and ready to go – you won’t have time to do any prep on the fly. I choose to use all organic ingredients as a lifestyle and health choice, but this works just as well with conventional foods.

Singapore Chili Prawns
Serves 3-4

1 tablespoon peanut oil
1 pound shrimp (shelled and deveined – I leave the tails on for visual interest)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger
1/4 cup chopped shallots
2 red chilies (these are the thin ones – not red jalapenos)
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chili sauce
Juice of 1/2 lime
2 teaspoons palm sugar (grated or sugar) – I just used regular sugar
1 teaspoon corn starch
1 egg (lightly beaten)

1. Heat the oil in a large pan.
2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
3. Add the shrimp and saute for a minute on both sides.
4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
5. Stir the egg into the pan and continue stirring until the egg is cooked (a minute or two).

Serve over rice – enjoy!

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