Project Description

Singapore chilli king prawns


  • 500ml vegetable oil
  • 3 large banana shallots, thinly sliced
  • 500g king prawns, peeled to tail
  • 6 tbsp fresh ginger, peeled and finely chopped
  • 6 cloves garlic, finely chopped
  • 6 red chillies, finely chopped
  • 50ml water
  • 3 tbsp dark soy sauce
  • 4 tbsp tomato ketchup
  • 3 spring onions, finely sliced

Singapore chilli king prawns


  1. Heat 400ml of the oil in a pan until hot (160C if you have a thermometer), add shallots and fry until golden brown and crispy. Set aside.
  2. Add the rest of the oil to a wok. Add the prawns and fry for 3 mins, adding the ginger, garlic and chillies after 1 min
  3. cooking. After the 3 mins, add the water, soy sauce and tomato ketchup.
  4. Cook out for a further minute until the sauce is reduced then add the spring onions.
  5. To serve, spoon the prawns onto plates and sprinkle with the crispy shallots.