20-min Singapore Chili Prawns | Quick & Easy Twist on the Iconic Chili Crab Recipe!

Singapore Chili Crab is more than just a dish; it’s a national treasure of Singapore. Known for its rich, sweet, and spicy sauce that perfectly coats the succulent crab meat, Singapore Chili Crab is a culinary icon both locally and internationally. This dish is often considered a must-try for anyone visiting Singapore and has captured the hearts (and taste buds) of food lovers around the world.

But if you find it challenging to source the right crab or are unsure how to prepare it, don't worry—I’ve got you covered! In this video, I’m sharing an easy Singapore Chili Prawns recipe that offers the same incredible flavors as the classic chili crab, but with more accessible ingredients and simplified steps. Ready in under 20 minutes, this dish is perfect for those who crave the taste of Singapore without the hassle.

INGREDIENTS
Prawns – 500g
Shallots – 5 small
Garlic – 6 cloves
Chilli – 4 large (not spicy)
Ginger – ½ inch
Egg - 1 medium

SAUCE
Water – ½ cup
Sugar – 2 tbsp
Tomato Ketchup – 4 tbsp
Soy Bean Paste (optional) – 1 tbsp
Corn Starch – 2 tbsp
Water – 4 tbsp

PROCESS

1) Peel and devein 500g of prawns

2) Finely chop shallots, garlic and fresh chillis. Alternatively, you can put them all in food processor.

3) Grate ½ inch of ginger

4) Prepare slurry by mixing 2 tbsp of corn starch with 4 tbsp of water

5) Beat one egg

6) Put 4 tbsp of cooking oil into a wok then add above ingredients into the wok when the oil is hot. Sauté them for about 3 minutes until everything is softened.

7) Meanwhile, prepare the sauce by combining ½ cup of water, 2 tbsp of sugar, 5 tbsp of tomato ketchup, 1 tbsp of soy bean paste (optional) and stir well.

8) Pour the sauce into the work and stir on a low heat until the sauce simmers.

9) Add one cup of water and bring it back to simmer. At this stage, you can have a taste of the sauce and adjust if necessary.

10) Add prawns into the work while making sure that prawns are fully submerged in the sauce. Then cover the wok for about 5 minutes (less if your prawns are smaller).

11) Add about half of the slurry into the work and stir slowly (stir the slurry before adding)

12) Remove prawns from the wok to avoid overcooking (you can put them aside for now).

13) Add the rest of the slurry into the work, add the beaten egg.

14) Stir slowly until the sauce thickens to the desired consistency, then take it off the stove.

15) You can serve by adding the prawns back into the sauce.

I Need to Start Writing Things Down by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

Source: http://chriszabriskie.com/darkglow/

Artist: http://chriszabriskie.com/