Singapore Style Chilli and Garlic Prawns

with White Rice

Serve up a Singaporean feast with these succulent chili prawns. Served in a luxurious, rich and ever-so satisfying sauce, you are sure to want to make some more!

Nutrition Per Portion

  • 623 Calories |
  • 93.2g Carbohydrates |
  • 14.5g Fat |
  • 3.4g Fibre |
  • 31g Protein |
  • 27.2g Sugar
  • Seafood
  • Low Calorie
  • Meat
  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Peel and de-vein the prawns if required. Set aside, covered, in the fridge until needed.

  • 5.0 min

    Add the rice to the boiling water and cook until tender (11mins).

  • 5.5 min

    Roughly chop the brown onion and red capsicum.

  • 6.5 min

    Chop the fresh coriander and set aside.

  • 7.0 min

    Juice the lime and set aside.

  • 7.5 min

    In a frying pan or wok, heat the olive oil over medium-high heat.

  • 8.5 min

    Add the red capsicum and brown onion. Cook until both have started to soften.

  • 10.5 min

    Add the garlic, ginger and chilli paste and stir to combine.

  • 11.0 min

    Add the tomato ketchup, brown sugar and lime juice.

  • 12.0 min

    Add the chicken stock and stir until the sauce is combined.

  • 12.5 min

    Continue to cook the sauce until it has thickened slightly.

  • 14.0 min

    Add the prawns and submerge to allow to cook.

  • 16.0 min

    Drain the rice.

  • 17.0 min

    Distribute the rice among the serving bowls.

  • 18.0 min

    Serve the chilli-garlic prawns atop the rice.

  • 19.0 min

    Garnish with fresh coriander and serve.

  • Ingredients

    Olive Oil

    White Rice

    Limes, juiced

    Fresh Coriander, chopped

    Red Capsicum, chopped

    Brown Onion, chopped

    Brown Sugar

    Chicken Stock

    Tomato Ketchup

    Garlic Chilli And Ginger Paste

    Prawns

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