Singapore Chilli Prawns (16 November)

Ingredients (serve 4):

20 prawns/ 550 grams prawns, peeled and deveined
2 chilli, finely chopped
2 cloves garlic, chopped
1 thumb size ginger, chopped

1/2 onion, finely chopped
1 egg, lightly beaten

2 Tbsp peanut oil
50 grams baby spinach (optional)

50 grams straw mushrooms (optional)

 

Singapore Chilli sauce:

8 Tbsp tomato sauce
4 Tbsp sweet chilli sauce

1 Tbsp white vinegar

2 Tsp salt

1 Tsp sesame oil
2 Tsp sugar
Cornflour slurry (1 Tbsp cornflour with 1/4 Tbsp of water)

 Preparation:

(1) Combine all sauce ingredients in a bowl and mix well. Set aside.

(2) Heat pan with oil, stir-fry garlic, ginger, chilli and onion till fragrant. Then, add prawns. Fry for about 2 minutes.

 

(3) Add the sauce mixture (spinach and mushrooms) and bring it to a boil.

 

(4) Quickly stir in lightly beaten egg and continue stirring until egg is well mixed and cooked, about 1 minute.

Done!