Singapore Sweet Chili Shrimp Recipes

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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

SINGAPORE NOODLE CURRY SHRIMP



Singapore Noodle Curry Shrimp image

One skillet, and it's dinner!

Provided by Martorella

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 14

⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Steps:

  • Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g

SINGAPORE CHILLI CRAB RECIPE BY TASTY



Singapore Chilli Crab Recipe by Tasty image

The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.

Provided by VisitSingapore

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock
1 ½ cups tomato puree
1 tablespoon rice wine vinegar
½ cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter
1 bunch coriander
fried bao dough, mantou

Steps:

  • Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
  • In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
  • Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
  • Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
  • Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
  • Remove the crab legs and head, and plate up on a shallow dish.
  • Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
  • Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
  • Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams

SINGAPORE SHRIMP STIR-FRY



Singapore Shrimp Stir-Fry image

Categories     Wok     Vegetable     Stir-Fry     Quick & Easy     Coconut     Shrimp     Curry     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 tablespoons Thai oil or other flavored cooking oil
10 ounces uncooked medium shrimp, peeled, deveined
1 8-ounce package mixed stir-fry vegetables (including snow peas, carrots, onion and celery; about 3 cups)
2/3 cup canned unsweetened coconut milk
2 tablespoons ginger-flavored or spicy soy sauce
1 teaspoon Thai red or green curry paste
Chopped green onions

Steps:

  • Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.

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