Singaporean Style Chili Prawns

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1 lb Large Tiger Prawns
10 clove Garlic
5 N/A roughly chopped Red Chili Peppers
6 N/A Shallots
1 piece peeled, roughly chopped Fresh Ginger
1 cup Water
1 Tbsp Miso Paste
1/4 cup Ketchup
1 1/2 Tbsp Granulated Sugar
3 Tbsp Vegetable Oil
1 Tbsp Corn Starch
1 N/A beaten Egg
1 stalk Spring Onion
1 N/A finely sliced Chili Pepper
to taste Salt


In a mortar & pestle, add Red Chili Pepper (5 N/A) [roughly chopped], Garlic (10 clove), Shallot (6 N/A), and Fresh Ginger (1 piece) [peeled, roughly chopped]. Using a pinch of Salt ( to taste) as an abrasive agent, pound until a rough paste forms. Set aside.

In a separate bowl, whisk to dissolve the Miso Paste (1 tablespoon) in Water (1 cup), then combine Ketchup (1/4 cup) and Granulated Sugar (1 1/2 tablespoon) to make the sauce. Set the sauce aside for later use.

Using a wok over medium heat, pour in Vegetable Oil (3 tablespoon) and add the chili paste. Fry the paste for approximately 10 minutes until the “rawness” of the aromatics has cooked out. Your paste will be done when the shallots become translucent and the oil turns a red hue.

Turn up the heat to high and add the sauce to the wok. Allow the mixture to boil for 5 minutes to melt the flavors. Taste and adjust for salt.

Add in the Tiger Prawns (1 pound) and stir. Allow the prawns to simmer in the sauce for an additional 3-5 minutes for the flavor to infuse.

When the prawns are almost cooked, add Egg (1 N/A) [beaten] in swirls and stir gently. As the egg curds form, turn down the heat to low and gradually add a tsp of Corn Starch (1 tablespoon) slurry at a time, adjusting for consistency.

Ladle out the prawns and sauce onto a serving plate, and serve with Spring Onion (1 stalk) and Chili Pepper (1 N/A) [finely sliced] as a garnish.