Singapore Chili Prawns

Singapore Chili Prawns


Singapore Chili Prawns

Anita Dieckhöfer
This dish is one of the most popular dishes from Singapore especially among tourists because of the incessant Singapore tourism board promoting this dish. But actually the real version is not from prawn but from crab (Singapore Chili Crab). In Germany it is quite difficult to find fresh crabs, nevertheless the dish is not less delicious when prepared with prawns.
Course Main Course
Cuisine Singaporean Food
Servings 4 people



  • 16 pcs large tiger prawns (or more and less 600 gr) (heads and tails left intact but bodies peeled and deveined)
  • 100 gr cornstarch
  • 1 tsp Salt
  • 1 tsp Pepper
  • Cooking oil

Spice Blend ingredients:

  • 5 pcs Big red chili
  • 5 pcs Bird's eye chili
  • 6 pcs Asian shallots
  • 6 cloves Garlic
  • 3 cm Ginger

Singapore Sauce ingredients:

  • 2 slice Galangal
  • 3 pcs Kaffir lime leaves
  • 2 pcs Bay leaves
  • 1 pcs Onion
  • 2 tbsp Chili sauce
  • 1 tbsp Soybean paste
  • 1 tbsp Oyster sauce
  • 4 tbsp Milk
  • 1 pcs Egg (whisked)
  • 1.5 tbsp Sugar
  • 1 tsp Salt
  • 1 tbsp Cornstarch mixed with 1 tbsp of water
  • 100 ml Water
  • Cooking oil



  • Marinate the prawns with salt and pepper for about 15 minutes. Then coat the prawns with cornstarch. Fry the prawns (not deep fry). Make sure the oil is hot and fry it not too long (not until the prawns are crisp). Set aside
  • Blend the big red chilies, bird`s eye chili, asian shallots, garlic and ginger using food processor.
  • Heat the pan and add some oil. Sauté the spice blend and onion until cooked and fragant. Add the galangal, bay leaf, and Kaffir lime leaves. Cook until cooked and spices release some oil.
  • Add the chili sauce, soybean paste and oyster sauce. Stir it well and simmer for 2-3 minutes to allow the flavours to infuse.
  • Add water and seasoning with salt and pepper. Cook until boiling.
  • Add Milk. Stir again and cook until the sauce is slightly reduced.
  • Add the prawns and cover with a lid and cook for 5 minutes. Pour in the corn flour mixture and cook, stirring for another minute or until the sauce is thick. Then drizzle in the egg. Stir to mix the egg through the sauce.
  • Transfer the prawns and the sauce to a serving plate and serve.
    Enjoy it with warm rice, perfect!

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