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
Bring a saucepan of salted water to the boil.
Peel and de-vein the prawns if required. Set aside, covered, in the fridge until needed.
Add the rice to the boiling water and cook until tender (11mins).
Roughly chop the brown onion and red capsicum.
Chop the fresh coriander and set aside.
Juice the lime and set aside.
In a frying pan or wok, heat the olive oil over medium-high heat.
Add the red capsicum and brown onion. Cook until both have started to soften.
Add the garlic, ginger and chilli paste and stir to combine.
Add the tomato ketchup, brown sugar and lime juice.
Add the chicken stock and stir until the sauce is combined.
Continue to cook the sauce until it has thickened slightly.
Add the prawns and submerge to allow to cook.
Drain the rice.
Distribute the rice among the serving bowls.
Serve the chilli-garlic prawns atop the rice.
Garnish with fresh coriander and serve.
Fresh Coriander, chopped
Red Capsicum, chopped
Brown Onion, chopped
Garlic Chilli And Ginger Paste
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