Recipe: Singapore Chili Prawns


This is my new favorite recipe.

It is quick (less than 10 minutes from start to serve); healthy (shrimp? veggies? egg? ) and So Darn Good. It is the perfect combo of Sweetness and Spice, with a bit of sour to even it all out.

I had seconds. So did my husband.

I stumbled on this recipe recently on one of my favorite foodie blogs: Closet Cooking.

Closet Cooking is a pretty funny, pretty useful blog from a dude who cooks in a kitchen about the size of a closet.

Singapore Chili Prawns had two things going for it:

1) Singapore. I spent time there as a teen, so any mention of this awesome, insanely populated, little island-city-nation (not unlike Manhattan, in many ways! ha!) always attracts my interest. And…

2) Prawns. Like the writer Kevin, I’m a major shrimp geek. MAJOR. But you already knew that…

This recipe is insanely quick–each minute you’re adding something or changing something, so it is important to have all your ingredients ready-to-go when you start. Also, the starch in the recipe thickens it up A LOT–so if you want something not as thick as my images below, try leaving the starch out…or at least reducing it by a lot.

From start to finish, this recipe takes less than 10 minutes. Seriously. You can have a home-made from-scratch dinner in less time than it takes to heat up a “TV Dinner”…and it is WAY better tasting AND better for you. Awesome, right?

…Kevin (closet cooking)  got the recipe from a site called Almost Bourdain…which you know made me happy.

On to the good stuff: the recipe!

Prepared 08-16-09; served on brown rice. Used extra corn starch to make it thick.

Prepared 08-16-09; served on brown rice. Used extra corn starch to make it thick.

Singapore Chili Prawns

(makes 4 servings)


1 tablespoon peanut oil
1 pound shrimp (shelled and deveined)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1/4 cup shallots (chopped)
2 chilies (seeded and chopped)
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chili sauce
1/2 lime (juice)
2 teaspoons palm sugar (grated or sugar)
1 teaspoon corn starch
1 egg (lightly beaten)

1. Heat the oil in a pan.
2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
3. Add the shrimp and saute for a minute on both sides.
4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
5. Stir the egg into the pan and continue stirring until the egg is cooked.

FYI: Kevin had this to say on his blog about the egg and the soup:”I was introduced to the concept of slowly pouring an egg into a hot liquid while stirring. The egg quickly cooks into little particles that give the liquid an amazing texture in addition to adding some protein to the broth itself. Speaking of hot and sour, these chili prawns have both hot and sour elements along with sweet elements.”


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