Sharing Chef Dino's Recipe
Singaporean Style Chili Prawns
1kg prawns, deveined
4 tbsp minced garlic
1 tbsp minced ginger
2 tbsp minced shallot or red onion
4 tbsp Mother’s Best Sweet Chili Sauce
4 tbsp Mother’s Best Banana Ketchup
1 tbsp Mother’s Best Hot Sauce
¼ cup water
2 eggs, beaten
2 tbsp butter
salt to taste
Sauté garlic, ginger and shallots in butter over medium low heat. Add prawns and sauté for 2 minutes.
In a bowl, mix together Mother’s Best Sweet Chili Sauce, Mother’s Best Banana Ketchup, Mother’s Best Hot Sauce and water.
Add sauce mixture into the sautéed prawns. Simmer on low heat for a minute or two, just until prawns are cooked through.
Season with salt to taste and turn heat off. Add beaten egg in a steady stream and mix to form strands of egg within the sauce. Serve hot.