Singapore Chile Prawns
Printer-friendly versionSingapore Chili Prawns
|
3 lbs |
Prawns |
Trimmed, shell on |
|
3 T. |
Vegetable Oil |
|
|
2 |
Medium Onions |
Finely chopped |
|
9 cloves |
Garlic |
Finely chopped |
|
3 inches |
Ginger |
Finely chopped |
|
6 T. |
Tomato sauce |
|
|
6 T. |
Chili Sauce |
|
|
3 Cups |
Water |
|
|
1 T. |
Salt |
|
|
3 T. |
Brown sugar |
|
|
3 |
Eggs |
Beaten |
|
3 |
Green Onions |
Thinly Sliced |
Heat a wok to medium-high and, cooking in batches, stir fry the prawns in the oil for 3-4 minutes until just cooked through. Set aside. Heat 1 T. oil in the wok, fry onion, garlic and ginger until fragrant. Add tomato sauce, chili sauce, water and season with salt and brown sugar. Cook for about 2-3 minutes, tasting to make sure flavors have melded. Adjust seasonings if necessary.Add prawns and stir for about 1 minute more. Pour in the beaten egg and quickly remove from heat. Garnish with the spring onion.
