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.
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!
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
- Heat the oil in a wok
- Cook for one minute the garlic, scallion, ginger and bird-eye chilli
- Add the prawns and cook for one minute on both sides
- Add the sweet chilli sauce, water, lime juice, sugar, and bring to a boil
- 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.
- Break an egg in the wok and start stirring immediately (but gently).
- The dish is ready when the egg is cooked through (it goes quickly).
- Serve over white rice and enjoy!
Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.