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Overhead of Singapore chilli prawns, large shrimp in glossy red chilli crab style sauce with egg ribbons in a white bowl on dark slate, with rice and mantou buns

Singapore Chilli Prawns (Chilli Crab Style)

The sauce from Singapore's most famous dish, sweet and tangy with a chilli kick and ribbons of egg, poured over quick-seared prawns instead of a whole crab. No shell cracking, 25 minutes, 42g of protein per serving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 14 oz large raw shrimp 400g, peeled and deveined, tails on or off, size 21/25 or 26/30
  • 1/4 tsp salt for the shrimp
  • 1 tsp cornstarch for the shrimp
  • 1.5 tbsp neutral oil divided
  • 4 cloves garlic finely minced
  • 1 tbsp ginger finely minced
  • 2 shallots finely minced, about 1/3 cup
  • 2 red chilies Fresno or long red chilies, finely minced, seeds in for more heat
  • 1 tbsp sambal oelek or chili garlic sauce
  • 1 tsp fermented soybean paste (taucu) optional, or 1 tsp white miso
  • 3 tbsp ketchup
  • 1 tbsp sugar
  • 1 tbsp rice vinegar or juice of half a lime
  • 1 tbsp light soy sauce
  • 3/4 cup water or unsalted chicken stock 180ml
  • 2 tsp cornstarch mixed with 1 tbsp cold water, for the sauce
  • 1 large egg lightly beaten
  • 2 scallions sliced, plus a handful of cilantro leaves to finish

Method
 

  1. Pat the shrimp very dry with paper towels. Toss with the salt and 1 tsp cornstarch and set aside while you prep the aromatics. Mince the garlic, ginger, shallots and chilies finely; a small food processor is fine for this.
  2. Stir the ketchup, sugar, vinegar, soy sauce and water together in a small bowl so the sauce is ready to pour in one go.
  3. Heat 1 tbsp of the oil in a wok or wide skillet over high heat until it shimmers. Add the shrimp in a single layer and sear for about 60 seconds per side, until pink on the outside but not fully cooked through in the thickest part. Transfer to a plate. They finish cooking in the sauce.
  4. Lower the heat to medium and add the remaining 1/2 tbsp oil. Add the garlic, ginger, shallots and chilies and fry, stirring, for 2 to 3 minutes until soft and fragrant with no raw garlic smell. Stir in the sambal and soybean paste and fry for another 30 seconds.
  5. Pour in the ketchup mixture and bring to a simmer. Let it bubble for 1 minute, then taste. It should be sweet, sour and hot in roughly equal measure. Adjust with a pinch more sugar or a splash more vinegar.
  6. Stir the cornstarch slurry, then pour it in while stirring. Simmer for 30 seconds until the sauce is glossy and coats a spoon.
  7. Turn the heat to low. Pour the beaten egg in a thin stream across the surface of the sauce and wait 15 seconds without stirring, then fold gently two or three times so the egg sets in soft ribbons rather than dissolving into the sauce.
  8. Return the shrimp and any juices to the pan and toss for about 1 minute until the shrimp are just cooked through and coated. Scatter with scallions and cilantro and serve right away with steamed rice or mantou buns for the sauce.