Singapore Chilli Prawns


For the bread pudding:

  • 1.5 to 2 kg prawns (5 pieces per portion)
  • 2 tablespoons oil
  • 6 x shallots, minced
  • 6 x large cloves garlic, minced
  • 2 tablespoons finely minced ginger
  • 5 x red bird's eye chilies, minced
  • 875 ml chicken stock
  • 4 tablespoons red chilli bean paste / sauce
  • 60 ml bottled chilli sauce
  • 50ml fresh lime juice
  • 125ml canned tomato sauce
  • 1 tablespoon sugar
  • 2 tablespoons Chinese rice wine (or dry sherry)
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 tablespoons corn starch, mixed with 3 tablespoons water
  • 2 eggs, lightly beaten

Chilli Ginger Sauce:

  • 6 x red finger-length chilies, minced
  • 5 x cloves garlic, minced
  • 2 tablespoons finely minced ginger
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon rice vinegar
  • 1 tablespoon water


  1. Clean, wash and butter-fly prawns
  2. Make the Chili-Ginger Sauce by whisking all the ingredients in a bowl. Set aside.
  3. Heat the oil in a wok over medium-low heat and add the shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper.
  4. Give the prawns a quick char on the flat grill to colour.
  5. Bring the sauce to a boil, then lower the heat and simmer for 2 minutes. Add the charred prawns and simmer, uncovered, turning several times, until the prawns are well heated through and cooked, about 2 to 3 minutes.
  6. Add the corn starch/water mixture and stir until the sauce thickens, about 30 seconds.
  7. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty bread.
Download Recipe