Recipe

Singapore Chile Prawns Recipe

	Mystic75 / All my dishes 1 year, 10 months ago 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. It's a Singapore version of a French seafood stew. Prep:15m Cook:20m Servings:6	Mystic75
	bright red means i will make water and u and u will love me

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Ingredients

auce:

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

Prawns:

1 pound large, whole prawns (unshelled)

3 tablespoons vegetable oil

8 cloves garlic, roughly chopped

8 fresh red chilies, 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

Directions

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.

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