Singapore Chilli Prawns

A prawn twist to a Singapore classic

• CuisineSingaporean
• CategorySeafood
• CourseMain

Ingredients

• 600 gmsPrawns, shelled
• 2Eggs
• 4Bird's eye chillies
• 6Dried red chillies
• 3Candle nuts
• 2 tbspSoy paste
• 50 gmsGarlic
• 50 gmsGinger
• 4Eschallots
• 50 gmsBelacan
• 1 cupTomato sauce
• 1 tbspPalm sugar
• Oil
• Salt

Preparation

1. Soak dried red chillies in water
2. Toast belacan
3. Chop and grind together bird's eye chillies, soaked dried chillies, candle nuts, soy paste, ginger, garlic, eschallots, toasted belacan
4. Heat oil in a pan, add the ground paste and fry for 5 minutes
5. Add tomato sauce, palm sugar, some water and mix
6. Add prawns and simmer till cooked
7. Beat eggs and pour in a thin stream to make threads