Spicy Chili Prawns with Egg Tofu

Having to organise a makan session for my family, I was a mess!

I wasn't focus as to what dish to prepare and what to buy in advance. I need something quick but delicious. I saw this bottle of chili sauce at Cold Storage with a tiny recipe tag on top of it. So I decide to try this.

Oh well...its like playing russian roulette. Either it is a hit or miss. Luckily for me, it was a hit!

It was well liked by all except those who doesn't take spicy food.

Be warned, Singlong Chili Crab sauce is indeed spicy. Not for children.

I made a few changes to this recipe such as adding egg tofu, chopped garlic and tomato ketchup. 

Ingredients

• 700g of prawns deshelled *I didn't manage to get any fresh big prawns, I decided to use frozen ones. 
• 2 tube of egg tofu
• 5 tbsp corn flour *for coating the egg tofus
• 3 gloves of garlic, chopped
• 1 bottle of Singlong Chili Crab sauce - weighing 380g
• 1 bottle of water - 380g *I used the singlong bottle
• 3 tbsp of tomato ketchup 
• 1/2 tbsp of corn flour 
• 1 egg
• Cilantro for garnish

Directions

1. Deshell and devein the prawns. Set aside
2. Cut the egg tofu in to a inch thick. Coat them with corn flour. 
3. Pan fried the egg tofu till golden brown. Set aside on a kitchen towel.
   
4. Using the same pan, fry the chopped garlic till fragrant. Add in the prawns. Fry each side fot he prawn. Once both sides turn orange but the centre is still grey, dish it up. 
5. In a pot, pour in the bottle of Singlong Chili Crab sauce, tomato ketchup and the bottle of water with the 1/2 tbsp of corn flour. Stir well.
6. Add in the prawns with the garlic in to the pot.
7. Add in the fried egg tofu and mix it with the sauce. 
8. Beat an egg and pour in. Once it is boiling, off the heat. 
9. Dish up and garnish with cilantro.