Singapore Chilli Prawns Shrimp Recipes

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SINGAPORE CHILE PRAWNS



Singapore Chile Prawns image

Singapore Chile Prawns comes from our lively East Coast Seafood tradition. In Singapore, the seafood restaurants have always lined the coast in the Eastern Part of Singapore and today this is still the same with the Seafood Centre offering eight restaurants along the coast, under the coconut trees. This dish is part of the repertoire of Singapore seafood recipes found in the East Coast and is considered one of Singapore's national dishes. The delectable sauce is slurped up with thick slices of white bread - delicious! Serve Singapore Chile Prawns with a tossed salad and you get a wonderful meal for the summer and fall.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup water
5 tablespoons tomato catsup
1 1/2 to 3 tablespoons sugar, or to taste
1 1/2 teaspoons corn flour
1 teaspoon pounded brown preserved soya beans or dark miso (optional)
1/4 teaspoons salt
1 pound large, whole prawns (unshelled)
3 tablespoons vegetable oil
8 cloves garlic, roughly chopped
8 fresh red chiles, roughly chopped
1 egg
2 scallions, cut into finger lengths
1 teaspoon freshly squeezed lime or lemon juice
1 small bunch cilantro, cut into 1-inch long pieces
Serving Suggestions: loaf of French bread

Steps:

  • Make the Sauce: Whisk together all the ingredients in a bowl and set aside.
  • Make the Prawns: Cut down the backs of the prawns and remove the black intestinal vein. Set aside.
  • Heat the oil in a wok or shallow saucepan over high heat. Add the garlic and stir-fry for 1 minute. Add the chiles and stir-fry for another minute. Add the prawns and stir-fry until the shell turn slightly red, about 2 to 3 minutes. Add the sauce and stir-fry until the shells turn red.
  • Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Simmer the sauce for a few seconds and remove from the heat. Stir in the scallions and lime juice.
  • Transfer the prawns to a platter, garnish with the cilantro, and serve with chunks of French bread.
  • Note: This dish is also wonderful with mussels, crabs or lobsters; or you could mix all the seafood together. It's a Singapore version of a French seafood stew.

SINGAPORE VELVET SHRIMP



Singapore Velvet Shrimp image

Make and share this Singapore Velvet Shrimp recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup ketchup
1/2 cup water
2 tablespoons sweet chili sauce
1 1/2 tablespoons curry powder
1 tablespoon vegetable oil
1 stalk lemongrass, stalk bottom 4 inches only, minced
2 garlic cloves, minced
1 teaspoon minced ginger
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
3 green onions (2 cut into 2-inch pieces, 1 chopped)
1 lb medium raw shrimp, peeled and deveined
1 tablespoon sesame oil

Steps:

  • Make sauce: combine all the ingredients in a bowl; mix well and set aside.
  • Place a stir-fry pan over high heat until hot; add oil, swirling to coat all sides.
  • Add in lemongrass, garlic, and ginger; cook, stirring, until fragrant, about 15 seconds.
  • Add in yellow onion, red bell pepper, and green onion pieces and stir-fry until the onion slices begin to brown on the edges, about 2 minutes.
  • Add in the shrimp and stir-fry until they begin to curl and turn pink, 1 ½ to 2 minutes.
  • Add in the sauce and cook, stirring, until the sauce boils and thickens slightly, about 30 seconds.
  • Add in the sesame oil and toss to coat the shrimp evenly.
  • Transfer to a plate, sprinkle with the chopped green onion, and serve.

Nutrition Facts : Calories 233.1, Fat 9.3, SaturatedFat 1.4, Cholesterol 172.5, Sodium 506.8, Carbohydrate 13.6, Fiber 1.7, Sugar 8.4, Protein 24.5

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