The Easiest and Tastiest Mid-week Recipe
I'm not at all being biased! I made this and there were just no words between my boyfriend and I, as we filled our tummies after a long Wednesday hump-day.
I've become a bit of a spice princess and shied away from the heat of late. This dish actually isn't hot. It's quite mild, but has a lovely fresh chilli flavour (a lot of people think chilli is purely heat). If you would like more heat, feel free to swap your long red chilli's out for birds eye chillies or add more chilli sauce in. The dish is also gluten free, and thickened with an egg. It's very healthy.
We keep lovely green prawns in the freezer (which we pick up from our favourite Sydney seafood supplier; Faros Brothers). Everything else we had in the cupboard and I think most of you would too! This dish honestly took 5-10 minutes from start to finish. Hop to it!
Singapore Chilli Prawns
750g green prawns, peeled and deveined
2 large red chillis finely sliced (you can use a little bird's eye chilli if you like it very hot)
Thumb sized piece of ginger (finely chopped)
2-3 cloves garlic (finely chopped)
2 teaspoons of rice bran oil
for the sauce
200ml water
2 tspns salt
2 tbspns tomato sauce (I use a gluten free one from the supermarket)
4 tbspns tomato paste
2 tbspns sambal olek (you can substitute for a chilli sauce, like spirulina, but start by using 1 tablespoon and then taste)- check for gluten free options if this is a requirement for you
1 tbspn sesame oil
1 tbspn white vingear (i substituted with white wine vinegar because I was out and it was delicious)
1 egg beaten, and mixed through at the last step
1.Fry garlic, ginger, red chilli, then add in prawns and fry for 1 minute.
2.Next add in the sauce ingredients and simmer for 1 minute.
3. Lastly, add in a beaten egg, stir the sauce while adding in the egg.
4.Serve with brown rice and sprinkle chopped spring onion over the top.