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Chili Prawns


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Chili Prawns 0 Picture


  • SAUCE:
  • 1/4 cup chicken stock (or canned chicken broth)
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sweet chili-garlic sauce
  • 1 teaspoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon minced shallot
  • 1 fresh red or green jalapeño chili stemmed, minced
  • 3/4 pound large uncooked shrimp - (abt 16) shelled, tails left
  • intact and deveined
  • 1 egg lightly beaten


Servings 4


Step 1

Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes.

Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers". Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.

This recipe yields 4 servings as part of a multi-course meal.

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