Chili Prawns Singapore Style

This entry is filed under Asian Recipes, Fish Recipes.


Hot chili sauce and prawns are a brilliant combination and make a great  main course for a supper party. I’ve adapted the chili sauce recipe from Chef Samir’s awarding winning chili sauce at the Coriander Leaf restaurant in Singapore. Once you taste this dish, I guarantee you will come back to it again and again.

Serves: 4
Preparation & Cooking Time: 7-8 minutes
Effort Level: dead easy
Shelf Life: 3 days in fridge. 3 months in freezer

1 kg raw king prawns
500ml homemade chilli sauce
25g coriander leaves

large deep frying pan or wok

Here’s What You Do:
Heat the chili sauce in the wok over a medium heat. Cover with a lid as the sauce has a tendency to plop and splash.

Meanwhile finely chop the coriander and put aside.

Increase to a high heat when the chilli sauce is bubbling and add the prawns. Cook for 2-3 minutes, or until they curl slightly and turn pink.

Take off the heat, (don’t over cook!) then sprinkle with the chopped coriander and serve with rice.

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4 Responses to “Chili Prawns Singapore Style”

  1. Rita says:

    Hi Uma,
    Sorry to get your email. Hope you’re better soon, I’m missing you already!

  2. Bruce says:

    I’ve gotta try this out on my GF. It sounds so simple as well.

  3. Serena says:

    I used to live in Singapore and regularly ate chilli crab whenever I saw it on the menu. Seeing your recipe uses prawns it’s probably better, the only problem with chilli crab was that it is traditionally served in the shell which makes the whole thing a bit messy. Lovely post. Thanks!

  4. Looks great but then I’m a chicken lover but this is in a different league.

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