Monday 3 August 2015

Chilli Prawn 辣椒虾

Following my post on the sweet and sour sauce, I am now providing another use for this wonderful sauce - the ever famous sauce for chilli crab. Chilli crab is famous in Malaysia and Singapore and it has since gained popularity beyond just these two shores. It has become so significant a dish that Singapore named it its National dish. The sweet and spicy sauce, which I am highlighting today, combines sweet, sour and spicy flavour to give you that perfect umami taste. The sauce itself is so good that most of the time this dish is served with mantou or buns to soak up that sauce for a perfect juicy burst of flavour in your mouth. Awesome!

I would love to write about crabs today but crab is not in season and it is pretty exorbitant at the moment. Therefore, I am replacing the crabs with prawns today, which is equally as good. It would also give those who cannot or do not eat crabs another alternative. This recipe is once again contributed by my husband (but meticulously refined for homecooking by yours truly) whose chilli crab has won raving reviews by many, me included. I unashamely declare that I am a fan of his clilli crab for years. Don't just take my word for it. Try it for yourself. Good things are meant to be shared!

Chilli Prawn 辣椒虾


1/4 cup sweet and sour sauce
1/4 cup chilli sauce (I used Maggi)
600 g large prawns, tips and leg removed
10 g ginger, chopped finely
6 cloves garlic, minced
3 chilli padi, chopped finely
1/4 cup water
2 tbsp oyster sauce
1 1/2 tbsp sugar
1/2 tsp salt
1 egg, beaten briefly
3 tbsp oil + oil for frying prawn
cornstarch to mix with a little water for thickening sauce

Cooking Instructions

1. Mix sweet and sour sauce, water, oyster sauce, sugar and salt in a bowl.

2. Using a pair of scissors, cut off the legs, tails and the pointed part of the head of the prawns. Wash and drain. Heat up oil in a wok. When the oil is hot enough, add in prawns and cook prawns briefly until just cooked. (Note: to avoid oil splatter, dry your prawns thorougly or add a little bit of cornstarch to coat the prawns)

3. Remove frying oil and leave about 3 tablespoons of oil in the wok. Add in garlic, chilli padi, and ginger and stir-fry until fragrant. Add in prawns and sauce. When sauce starts to bubble, drizzle slowly with cornstarch mixture until you get your desired thickness. The sauce should be able to stick to the prawn when lifted.

4. Lastly, add in beaten egg and quickly switch off fire. Remove and plate.

If you want a mantou recipe to go with your chilli prawn, here are two recipes:
For basic mantou recipe, please click here. It is a recipe for bao skin which could also be shape into mantou.
For pumpkin mantou recipe, please click here.

If serving this dish with mantou, I suggest you double the quantity of the sauce.

No comments:

Post a Comment

Thank you for your dropping by to The Informal Chef. If you like what you have read and would like to SHARE this with your friends, kindly click on those little buttons available on top. I am also available in the following social medias:


Add "like" in FACEBOOK, "follow" in PINTEREST, or add your email to my BLOGGER's e-mail or RSS feed to keep abreast with my latest postings.

Look forward to your comments. Cheers!