Singapore Chilli Prawn

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.

JUST ADD

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

STEP 1 - HUNGRY? LETS COOK

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

STEP 2 - SPICES AND PRAWNS

  • 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! 

STEP 3 - A DASH OF SWEETNESS

  • 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.

SASHI'S HELPFUL TIPS

  • 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.

Watch Sashi cook his Singaporean Chilli Prawn

BROWSE OTHER RECIPES FROM SASHI'S RANGE

Share by: