Chinese chilli paste is really popular in Sri Lanka. Sri Lankans Love this sweet, tangy and spicy chilli paste to accompany with most Chinese and Sri Lankan dishes. I always make my own with scratch. You can keep this for a longer period. If you do a larger batch of chilli paste make sure to put them in serialised jars.
When you cook different rice dishes as one pot meals can add a spoon or two chilli paste to make it look appealing and to give zing. I always use the fresh school prawns (Tiny prawns) in this. You can always use dried shrimp in this too. The chilli paste should contain pieces of prawns too. Never powder the prawns for chilli paste. The authentic Chinese chilli paste has a nice crunchy pieces of prawns.
To tell you the truth I even like the chilli paste on a piece of toast or even on a cracker. Shh …… 😀
Buy any Kind of a prawns and clean well. After wash several times. I am using 500 g of school prawns
Deep fry the prawns.
Process the prawns
When processed it should look like this.
You will need a cup of chilli flakes.
Get about 250 ml oil for the paste and extra for deep frying the prawns.
Get 1/2 cup of vinegar.
get one onion or several shallots, garlic, 3 inches ginger
1/2 cup of sugar and enough salt to your taste
Add onion, Ginger, Garlic with vinegar and process until creamy
Put the pan on the stove and add the oil.
When the oil is hot add the process in gredients and stir fry well.
Afer add thechilli flakes and stir well. but make sure not to burn the chillies. Always the pot should be on low heat.
Stir well and add sugar. Stir again. Make sure not to burn.
Add the deep fried and processed prawns in to the pan. Stir well.
Store in sterelized jars.
Prawns always nice when its cooked with sauces and spices. I love this dish a lot . Cleaning the prawns is the difficult task. It takes a longer time to clean the prawns. To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull the end of the vein up with the tip of the knife then grab it with your fingers to pull it off.
Always cleaning prawns is time consuming. But it is still worth buying the fesh prawns than cleaned ones. They tastes much better.
This recipe will serve 4 people. I am using 500g uncleaned prawns. Clean and devine the prawns.I always take the legs off too.
After add salt and pepper and season the prawns too.
Prepare the ingredients and take everything closer to you. I used several red chillies, several cloves of garlic, Ginger and one salad onion. Seperately prepare one egg beaten, hot chilli sauce and tomato ketch up mixed.some chillie paste, and 1 tablespoon corn flour.
Add onion, chillies , ginger garlic and puree it . Add corn flour to the eggs and mix well. After add the oil in to a pan and leave it to be hot.
Add the pureed mix and stir fry until thick.
Later add the prawns and cook several minutes.
Later add the sauces, chilli paste and mix well. I added some spring onions to it too.
Later add the curry powder and the beaten egg with corn flour . Mix well
Serve hot with rice , bread or any flatbread.
One of my favourite recipes. Prawns can be done in many ways. This is really easy to do and so simple.Takes only a few minutes to prepare. The aroma of the garlic and ginger gives this dish a unique flavour.
When you cook pawns make sure not to cook longer as it goes rubbery. When you clean the prawns split the back . It helps all the lovely flavours to go through the prawns and gives a nice flavour.
- 500g prawns
- 1 Cup Chives
- 1 Tsp Corn flour
- 1 Cup Water
- 1/2 Cup Tomato Ketch up
- 3 sliced Chillies
- 1 Inch Ginger Finely Sliced
- 8 Cloves garlic Finely chopped
- 1 Tblsp Sugar
- 60 Ml Oil
- 2 Tblsp Soy sauce
- 1 Tblsp Lime Juice
- Curry Leaves
- Chilli Powder
- Add oil in to a wok & fry garlic and ginger. Fry 1 Minute
- Next add Prawns cook 2 min.
- Into Water add corn flour, ketchup, sugar, salt, soy sauce, and chilli powder mix well.
- Pour the prepared sauce over the prawns.
- Cook until thickens.
- Serve with rice.
Its the 1st day of 2017. I thought I should do something nice for the lunch as we all have lunch together. I love Singapore style crab. I couldn’t find the crab. So I got these beautiful prawns from the market. So I did this chilli prawns for my family. They loved the colour and the taste of it.
Always try to serve this style of cooking with steamed rice or even with Fried rice. Very Simple and Easy.
We do spend a lot of our money when we can create the same dish at home. Try this recipe and see how you can enjoy with your family.
When you select prawns make sure to buy the fresh catch.When you buy Raw Prawns look for firmly attached heads and tight, firm shells with a good sheen. There shouldn’t be any blackening around the head or legs as this is a sign of oxidation, and they should have a pleasant ‘fresh sea’ smell. Buy 1kg of Prawns in the shell to get about 500g of Prawn meat.Leave Prawns in their shells until just before using them and store them in an airtight container in the refrigerator. It is always best to buy seafood as close as possible to use. Fresh Prawns however, cooked or raw, should keep refrigerated for up to 3 days and frozen for up to 3 months below -18ºC.
After removing the head from fresh Prawns, hold the Prawn straight and gently pull the end of the digestive tract (from the head end), it will usually come out in one go. If it breaks off, use a thin skewer to hook it out from the back of the Prawn, or make a small incision along the back of the Prawn and remove it. When you butterfly the prawn all the spices goes in and make it more tastier.
Like all seafood, Prawns require very little cooking. It is always better to undercook, rather than overcook, them, as they will continue to cook in the residual heat once they are removed from the pan. While perfectly cooked Prawns are springy, sweet and succulent, overcooked Prawns are dry, rubbery and tasteless.
[youtube https://www.youtube.com/watch?v=_f4egjSNm9g&w=560&h=315]Singapore Style Chilli Prawns
Ingredients for the Chilli Prawns
- 10-15 large raw Prawns
- 1 Egg
- 4 cloves of Garlic
- One Inch Ginger( Finely Chopped)
- 4-6 red Chillies
- 2-3 Spring onions cut in to 1 inch long
- Juice of one lime
- 2 Tblsp oil
For the sauce
- 2 Tblsp Tomato ketchup
- 2 Tblsp Chilli Sauce
- 150ml Water
- 1 Tblsp Sugar
- 1 Tblsp Corn Flour
- Enough Salt to your taste
- Prepare the sauce as directed in the video.
- Heat oil & fry ginger garlic .
- Add sauce and bring to boil.
- Slowly pour the egg and stir well.
- Add Prawns and lime juice.
- Mix spring onions.
- Serve hot.