Recipes - Malaysian & Singaporean

Chilli Prawns in Spicy Tomato Sauce


Lovers of spicy food will enjoy this dish. Once you have mastered the prawns, go a step further and try with mud crab. Try this Chinese dish.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Side
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

500g large prawns (peeled and deveined; leave tails intact)
½ tsp Lee Kum Kee Minced Garlic
5 tbsp Linghams Chilli Sauce
6 tbsp tomato sauce
½ cup Swanson Chicken Broth or chicken stock
2 tsp corn flour and water (mix together as paste)
spring onion (chopped into 3cm pieces; to garnish)
1 egg (lightly beaten)




Steps:
  1. Heat oil in pan, add garlic and stir-fry prawns until cooked, remove to one side.
  2. Heat more oil and add the sauces and stock and thicken with corn flour.
  3. Add prawns into the wok and mix in egg and garnish with spring onion.

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Chilli Prawns in Spicy Tomato Sauce

Chilli Prawns in Spicy Tomato Sauce

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Lovers of spicy food will enjoy this dish. Once you have mastered the prawns, go a step further and try with mud crab. Try this Chinese dish.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Side
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

500g large prawns (peeled and deveined; leave tails intact)
½ tsp Lee Kum Kee Minced Garlic
5 tbsp Linghams Chilli Sauce
6 tbsp tomato sauce
½ cup Swanson Chicken Broth or chicken stock
2 tsp corn flour and water (mix together as paste)
spring onion (chopped into 3cm pieces; to garnish)
1 egg (lightly beaten)

Instructions
  1. Heat oil in pan, add garlic and stir-fry prawns until cooked, remove to one side.
  2. Heat more oil and add the sauces and stock and thicken with corn flour.
  3. Add prawns into the wok and mix in egg and garnish with spring onion.

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