Singaporean Chilli Prawn

Home Chef Kit Recipe

My Singaporean Chilli Prawns are a crowd favourite and one of my signature dishes that I know you'll just love.

• 500g of peeled prawns (fresh or thawed)
• 200g of diced vegetables (optional)

In a medium sized saucepan, bring my special CHILLI PRAWN SAUCE to a boil over a medium to high heat.

Add my secret ingredient - LEMONGRASS - from the spice pack and stir into the curry along with 500g peeled prawns.
Cook on a medium heat for 2-3mins.
The chilli is optional and you can chop the chilli before you add to the curry if you like an extra burst of heat!

Stir in the PALM SUGAR to taste - this gives the prawns that special chilli sweetness.
If you like you can now also add your 200g diced vegetables and cook for a final 2 mins.

Fresh prawns work best with this dish but you can also use frozen prawn cutlets - just thaw them first.
Cut your vegetables so they cook at the right speed - thinly slice hard vegetables like carrots, but keep softer vegetables larger so they retain their texture and flavour.
The flavours in this dish also work well with chicken, pork or fish so you can get creative in the kitchen and try the different versions of this dish.
Serve with fragrant jasmine rice and garnish with fresh coriander.