Singapore Chili Prawns

The Singapore chili prawns were really quick and easy to make and they turned out great!
The sweet, hot and sour tomato sauce was so tasty and it went really well with the succulent prawns.

Singapore Chili Prawns

Speaking of hot and sour, these chili prawns have both hot and sour elements along with sweet elements. 

Servings: 4

ingredients

• 1 tablespoon peanut oil
• 1 pound shrimp (shelled and deveined)
• 1 tablespoon garlic (chopped)
• 1 tablespoon ginger (grated)
• 1/4 cup shallots (chopped)
• 2 birds eye chilis or cayenne or red jalapenos (sliced)
• 1/2 cup water
• 4 tablespoons tomato sauce
• 3 tablespoons sweet chili sauce
• 1/2 lime (juice)
• 2 teaspoons palm sugar (grated or sugar)
• 1 teaspoon corn starch
• 1 egg (lightly beaten)

directions

1. Heat the oil in a pan.
2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
3. Add the shrimp and saute for a minute on both sides.
4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
5. Stir the egg into the pan and continue stirring until the egg is cooked.

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