Chef Nilesh Limaye

Singapore prawns

Recipe Alergies

Ingredients used:

    Other Ingredients Used:

    • Prawns peeled and butterflied (sliced down the back):-500gm.
    • Red chillies finaly sliced :- 2large (you can use a little bird's eye chilli if you like it very hot.)
    • Piece of Ginger diced :- thumb size .
    • Smashed garlic cloves :- 2-3.
    • Oil:- 2tsp.
    • Spring onions to garnish :-(optional).
    • For Sauce:- Water :- 280ml.
    • Salt :- 2tsp
    • Sesame oil:- 1tsp
    • White vinegar :- ¾ tbsp
    • cornflour :-1 ½ tbsp
    • (In another bowl mix with. 2-3 tbsp.plain water.)
    • Egg :- 1(beatan and strried in at the last step.)

    Steps Involved in Cooking:

    • 1 .Heat wok or frypan on medium to high heat and add 2tsp. Of oil. Fry prawns for 1min.scoop out.
    • 2 .Fry garlic , ginger ,red chilli then add in the sauce ingredients and simmer for 1min. Add in the cornflour mixture to thicken the gravy
    • 3 .Lastly ,add in a beatan egg, stir the gravy while adding in the egg sprinkle chopped spring onions on top if using
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