Singapore Chilli PrawnsWarren Mendez
- 1 tbsp sunflower, Peanut or other vegetable oil
- 2 tsp soy bean paste (from Asian grocers, substitute miso paste)
- 1/3 cup tomato sauce (ketchup)
- 1/3 cup (100g) sweet chilli sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp rice wine vinegar or white vinegar
- 2 tsp cornflour
- 1 tbsp of Sugar
- 18 large (about 1kg) whole prawns
- 1 egg, lightly beaten
- Sliced white bread to serve (cheap white bread, no crusts)
For the Chilli Paste
- 5 long red chillies, plus extra sliced to serve
- 4 garlic cloves
- 4cm piece (20g) ginger, peeled
- 2 small purple eschalots, peeled
- 1 bunch coriander, stalks roughly chopped, leaves reserved
- For the chilli paste, place chilli, garlic, ginger, eschalot, coriander stalks and oil in a small food processor and whiz to a rough paste.
- Heat the oil in a wok or large deep frypan over medium-high heat. Add the chilli paste and cook for 5 minutes or until it starts to caramelise. Add the soybean paste, tomato sauce and sweet chilli sauce and continue to cook for a further 1 minute. Stir in fish sauce, soy sauce and rice wine vinegar. Mix cornflour, sugar with 2 tbsp water and add the mixture with 1 cup water. Stir and simmer for 5-6 minutes.
- Meanwhile, to clean the prawns, use scissors to cut the back of each prawn and slip out the vein. Add prawns to the sauce and cook, coating with the sauce, for 4-5 minutes until the prawns are cooked through. Season. Reduce heat to low and use a spoon to push the prawns to the side of the pan, creating a gap in the sauce. Add the egg and quickly stir to combine. Remove from the heat.
- Serve scattered with coriander, extra chilli and white bread without crusts, to mop up all the sauce.