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Singapore Chilli Prawns (Shrimp)

At a Glance

Prep
10 minutes
Cook
15 minutes
Total
25 minutes
Servings
4 serving(s)

Categories

  • Main Course
  • Singaporean
  • Stir-fry
  • Beginner
  • New Zealand
  • Stir Fry

Allergens

  • Shellfish

Servings & Nutrition

Original recipe serves 4. Current scale: 1x.

Calories 181 per serving 724 for selected servings
Fat 8.3g per serving 33.2g for selected servings
Sugar 5.7g per serving 22.8g for selected servings
Protein 17.6g per serving 70.4g for selected servings
Carbohydrates 8.5g per serving 34g for selected servings

I found this and thought it sounded really good. I haven't tried it (intend to soon) but wanted to share it anyway. From a supermarket give away.

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Equipment

Wok or large frying pan

Ingredients

  • 2 tablespoons oil
  • 500 g green prawns (uncooked)
  • 1 teaspoon ginger, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons black bean paste
  • 1 tablespoon chili, minced
  • 1/4 cup ketchup
  • 1 tablespoon malt vinegar
  • 2 teaspoons brown sugar
  • chives (to garnish)

Instructions

  1. Heat oil and stir fry prawns until they change colour.

  2. Remove to a plate.

  3. Add garlic, ginger, black bean paste and chilli, stir fry for 1-2 minutes.

  4. Return prawns to wok with ketchup, vinegar and sugar, stir fry until hot.

  5. Sprinkle with chives and serve with rice.

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Source: https://www.food.com/recipe/singapore-chilli-prawns-shrimp-138447

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