Singapore Chilli Prawns

Ingredients

  • 20 jumbo prawns, peeled and deveined
  • 2 green chillies
  • 2 dry red chillies
  • 6 garlic cloves, roughly chopped
  • 1 onion, roughly chopped
  • 2 tbsp ginger, roughly chopped
  • 1 tbsp tomato ketchup
  • 1 tbsp gojuchang paste* (*traditionally you would use soybean paste)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • Salt & Pepper
  • 2 tbsp neutral oil
  • 1 tbsp cornstarch mixed with 1 tbsp of water
  • 1 egg, whisked
  • Finely sliced spring onion, to serve

Preparation

  • Place the green chillies, garlic, onion and ginger in the bowl of a food processor and pulse until the ingredients are finely chopped (don’t mix it to a paste consistency!). Set aside in a bowl.
  • In a separate bowl, combine the ketchup, soy sauce, gojuchang paste, sugar, some salt and 1 cups of water.
  • Heat a Wok on medium heat and add 2 tbsp of oil.
  • Add the chilli mixture to the oil and cook for 7-8 minutes.
  • Then add the ketchup mixture and cook for 2-3 minutes to combine. Add the two dried red chilli’s.
  • Add the prawns to the mix and cook for 5-6 minutes until the prawns are cooked.
  • Quickly add the slurry to thicken the sauce.
  • Once the sauce is thick, add the whisked egg and stir the sauce.
  • Remove from heat and enjoy with a bowl of TK’s fried rice.