Spicy Chili Prawn

In one of entry, I cooked spicy chili prawns with egg tofu using Singlong Chili Crab sauce. But I didn't have that yesterday, so I whipped out my own chili crab sauce. 

Ingredients

Marinate for the shrimps

• 25 medium size shrimps

• 2 tbsp of shaoxing wine

• a pinch of salt 

• 2 to 3 dash of white pepper

• 1 tbsp of corn flour

For chili sauce

• 2 slice of a inch ginger

• 4 garlic cloves

• 2 white part of scallion

• 3 tsp of Spicy Chili Bean Paste

• 3 tbsp of tomato ketchup

• 2 tbsp of chili sauce

• 2 chili padi

• 1/2 cup of chicken broth

• 1 tbsp shaoxing wine

• 2 tsp of sugar

• 2 tsp of sesame oil

• 2 eggs

For thickening

• 1 tbsp of corn flour + 2 tbsp of water

For garnish

• scallions

Directions

1. Wash, deshell and devein the prawns.
2. Pat dry the prawns and marinate them with the above mentioned marinate ingredients for prawns. Set a side.
3. Mince the ginger, garlic and the scallion. Set aside.
4. Slice the chili padi and remove all the seeds. Set aside. 
5. Pan fry the prawns on each side. Remove once it turn orange. *Note: It is okay if the centre is grey. Set aside. 
6. In a pan, heat a tsp of sesame oil over medium heat, fry the mince ginger, garlic and scallion till fragrant. 
7. Lower the heat and add in the chili bean paste and tomato ketchup. Stir well. 
8. Pour in the chicken broth, shaoxing wine and sugar. Mix well.
9. Allow the sauce to simmer for a few minutes. Add in the half cooked prawns. Coat the prawns well. 
10. Add in the slice chili padi and 1 tsp of sesame oil. Thicken the sauce with the corn flour mixture. 
11. Beat 2 eggs and pour them onto the sauce. Over the pan with a lid for a few minutes and turn off the heat. 
12. Dish up. Garnish and serve it hot. 

Note: my family loves spicy food, that's why chili padi was added. 

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.