Singaporean · Lunch, Dinner
Singapore chilli prawns
Juicy prawns in a sweet, spicy and tangy tomato-chilli sauce with a runny egg swirl.
- Calories
- 619 kcal
- Protein
- 53 g
- Carbs
- 68 g
- Fat
- 15 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: egg, shellfish.
Ingredients
- 200 g Prawns
- 2½ tbsp Tomato purée
- 2 chillis Red chillies
- 2 cloves Garlic
- 8 g Ginger
- 2½ tsp Sugar
- ½ tbsp Vinegar
- 1 egg Eggs
- ½ tbsp Sunflower oil
- 55 g Jasmine rice
- 10 g Spring onions
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Heat the oil in a wok, fry garlic, ginger and chilli for 1 minute, then add the prawns and stir-fry 3 minutes.
- Stir in tomato puree, sugar, vinegar and 100ml water, simmer 5 minutes until the prawns are cooked and the sauce thickens.
- Drizzle in the beaten egg, stirring gently to form ribbons.
- Scatter with spring onion and serve with the rice.
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