Singapore Sweet Chilli Prawns

Autumn is slowly kicking-in these days. As far as I’m concerned, suffering from the cold is not an option at all, so today, in a desperate attempt to go against the season-changing atmosphere, I have cooked a hot and spicy dish from an exotic area of the world. I mean, really spicy! I’ve made Sweet Chilli Prawns from Singapore.

singapore-sweet-chilli-prawns-by-cookingtrips-wordpress-com

Deliciously hot, I advise to serve this dish over a nice bowl of plain white rice to ease-off the heat! Unless your heater is broken at home… I always had imagined food from Singapore to be very fragrant, and I must say I am not disappointed. For sure I will push further my general knowledge about this geographic-super-platform for foodies! My house was filled with delicious Asian aromas while I was cooking, but you should beware of the chilli emanations when cooking, better cook with the windows opened if you can!

singapore-sweet-chilli-prawns-hot-spicy-and-delicious

INGREDIENTS (serve 2)

  • 2 tbsp of grilled sesame oil or peanut oil
  • 1 clove of garlic, minced
  • 1 minced shallot or the white part of a scallion
  • 1 tbsp of grated ginger
  • 1 bird-eye chilli, deseeded and chopped
  • 12 prawns (mine were frozen)
  • 1/2 cup of sweet chilli sauce
  • 1 cup of water
  • 1/2 lime juice
  • 1 tbsp of brown sugar
  • 1 tsp of cornstarch + cold water
  • 1 egg

 

DIRECTIONS

  1. Heat the oil in a wok
  2. Cook for one minute the garlic, scallion, ginger and bird-eye chilli
  3. Add the prawns and cook for one minute on both sides
  4. Add the sweet chilli sauce, water, lime juice, sugar, and bring to a boil
  5. In a small cup on the side, thoroughly combine the cornstarch with a little bit of cold water, and pour the mixture over the wok. Combine it all.
  6. Break an egg in the wok and start stirring immediately (but gently).
  7. The dish is ready when the egg is cooked through (it goes quickly).
  8. Serve over white rice and enjoy!

 

Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved. 

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