@sidechefcooking
Singaporean Style Chili Prawns combine the classic flavor from Singaporean Chili Crabs with a silky eggy sauce, creating a mouthwatering dish that will leave you wanting more. So come join us in taking your taste buds on an unforgettable journey – this recipe is sure to become an instant favorite! Singapore ChiliPrawns DeliciousRecipe #YummyFood Ingredients: 1lb Large Tiger Prawns 10 cloves Garlic 5 red Chilies, roughly chopped 6 Shallots, skins, and roots removed 1 thumb Ginger, peeled & roughly chopped 1 cup Water1 tbsp Miso Paste ¼ cup Ketchup1 1/2 tbsp Sugar 3 tbsp Vegetable Oil 1 tbsp Cornstarch, mixed with 1 tbsp of water 1 Egg, beaten Salt to taste Steps: 1. In a mortar & pestle, add red chilies, garlic cloves, shallots, and ginger. Using a pinch of salt as an abrasive agent, pound until a rough paste forms. Set aside. 2. In a separate bowl, whisk to dissolve the miso paste in water then combine ketchup and sugar to make the sauce. Set the sauce aside for later use. 3.Using a wok over medium heat, pour in vegetable oil 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. 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. 4. Add in the prawns and stir, allow the prawns to simmer in the sauce for an additional 3-5 mins for the flavor to infuse. When the prawns are almost cooked, add beaten egg in swirls and stir gently. As the egg curds form, turn down the heat to low and gradually add a teaspoon of cornstarch slurry at a time, adjusting for consistency. 5. Ladle out the prawns and sauce onto a serving plate, and serve with spring onions and finely sliced chili as garnish.
♬ 原聲 – SideChef – SideChef
