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Singapore-style Chilli Prawns

Singapore chilli crab may be one of the Lion City’s most iconic dishes – it’s certainly one of my go-tos whenever I’m there! For an easier-to-manage, at-home version, I’ve put my own spin on things and used prawns instead, then recreated that sweet, glossy tomato sauce. Heaven in a bowl!

WATCH THIS RECIPE

Singapore-style Chilli Prawns

PREP TIME
10 minutes
COOK TIME
25 minutes
SERVES
4
Ingredients

12 large tiger prawns (heads and tails left intact but bodies peeled and deveined)*

1 cup roughly chopped mild red chillies

6 garlic cloves, roughly chopped

2 red Asian shallots, roughly chopped

2 tbsp finely chopped ginger

¼ cup tomato ketchup

1 tbsp soybean paste*

2 tbsp sugar

1 tsp sea salt

3 tbsp vegetable oil

1 tbsp corn flour (cornstarch) mixed with 1 tbsp of water

1 egg, whisked

Finely sliced spring onion (scallions) to serve

Steps
  • Step 1

    Place the chillies, garlic, shallots and ginger in the bowl of a food processor and pulse until the ingredients are finely chopped. Set aside for later.

  • Step 2

    In a large bowl, combine the tomato ketchup, soybean paste, sugar, salt and 1½ cups of water. Set aside for later.

  • Step 3

    Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the chilli mixture and cook for 10 minutes, stirring constantly until the shallots are translucent and the mixture no longer tastes ‘raw’. Turn the heat up to high and then add the tomato ketchup mixture. Simmer for 2-3 minutes to allow the flavours to infuse. Then add the prawns and toss to coat. Cover with a lid and cook for 5-6 minutes or until the prawns are just cooked. Pour in the corn flour mixture and cook, stirring for another minute or until the sauce is thick. Then drizzle in the egg. Stir to mix the egg through the sauce. Transfer the prawns and the sauce to a serving plate. Top with the spring onions and serve.

  • Notes
    Notes:

    – You can also use 800g/1.7 lb peeled and deveined prawns/shrimp (no heads or tails). But if doing so, use fish or chicken stock instead of the water for the sauce.

    – Soybean paste is available from Asian supermarkets. You could also use 1 tbsp of miso paste if unavailable.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

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5.0 out of 5 stars (based on 4 reviews)
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Nafrah D
February 8, 2024

YUMMM

Made this recipe twice, one time with crabs instead of prawns and it has been AMAZING!!

This will be my go to Singaporean chilli prawn recipe.

Alex
October 17, 2023

A crowdpleaser

I’ve made this twice and love this recipe. The sauce is unctuous! I actually fry the shrimp first ahead of cooking the chili-garlic mixture (instead of cooking the shrimp in the sauce) just so it has some crunch (I coat it with corn flour/starch), which gives the shrimp some texture. This pairs perfectly with her Black Pepper Crab recipe.

Shayna
January 12, 2023

A hit every time!

Watch the video and follow exactly. You won’t go wrong with this! I made this as a very novice cook. It takes me much more time than 30minutes but this dish converted My entire family into being wary of my cooking to being huge fans. I always add a little more spice than mild chillies. I’ve never gone wrong with any of Marion’s east asian recipes so easy to follow. Especially with video. She’s made me cook with the confidence of a stay at home mum and I was a college student with no cooking ability. I have to thank her for educating and bringing up my quality of life. I went from hating being in the kitchen to loving cooking every step of the way.

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