Singapore Chilli Prawns (Shrimp)

Singapore Chilli Prawns (Shrimp) created by Peter J

I found this and thought it sounded really good. I haven't tried it (intend to soon) but wanted to share it anyway. From a supermarket give away.

Ready In:
25mins
Serves:
Units:

ingredients

  • 2 tablespoons oil
  • 500 g green prawns (uncooked)
  • 1 teaspoon ginger, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons black bean paste
  • 1 tablespoon chili, minced
  • 14 cup ketchup
  • 1 tablespoon malt vinegar
  • 2 teaspoons brown sugar
  • chives (to garnish)

directions

  • Heat oil and stir fry prawns until they change colour.
  • Remove to a plate.
  • Add garlic, ginger, black bean paste and chilli, stir fry for 1-2 minutes.
  • Return prawns to wok with ketchup, vinegar and sugar, stir fry until hot.
  • Sprinkle with chives and serve with rice.
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RECIPE MADE WITH LOVE BY

@Jewelies
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@Jewelies
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"I found this and thought it sounded really good. I haven't tried it (intend to soon) but wanted to share it anyway. From a supermarket give away."
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  1. Beth C.
    What is the chili meaning? A pepper?
    Replies 2
  2. Sousan A.
    I tried this recipe and it was really tasty although I used cider vinegar and omitted the black bean sauce. I made iranian basmati rice to accompagne it and they both tasted really nice.
    Reply
  3. Rhiannon and Matt
    Great taste. Easy recipe to alter according to what was on hand.<br/>Omitted the bean paste, added more chilli and used cider vinegar.<br/>Matt made it for dinner last night & if I hadn't seen him put the tomato sauce in the pan I never would've guessed it was in there. I think he used less than stated due to others reviews.<br/>Thanks for sharing, mate :)
    Reply
  4. goleksiak
    Great recipe! I make shrimp stock with the shells for cooking the jasmine rice. I also use Toban Djan instead of Black Bean Paste
    Reply
  5. Hotcooking_21
    The flavor was really nice. Not as spicy as I thought it was going to be. Hubby tought it needed some veggies, so I will add them next time. Thanks for the recipe.
    Reply
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