Our take on the delicious Singapore Chilli Crab but with simpler and more affordable protein : shrimps! This Singapore-Style Chilli Shrimp is full of flavours and downright saucy, which makes it the perfect dish to eat with a bowl of steaming white rice on these cold winter days!
Singapore Chilli Crab has always been one of my favourite dishes growing up. Where we live in Montreal, practically no restaurant serves this dish, but you know we gotta satisfy our cravings and let’s just say we can’t always fly 20 hours to Singapore every time we feel like eating! So many times I wanted to try to make this dish at home, but decided not to because 1: cooking it with crab looks intimidating, and 2: the main protein is pretty dang expensive!
So what’s another seafood that’s cheaper, easier to work with, and tastes just as good with the sauce? Shrimps! It’s way easier to cook and goes really well with that spicy, sweet, tomato-ey flavour of the sauce.
And the sauce. OH the sauce you guys! We’re sauce people. And even more so when the dish is served with a bowl of steamed white rice. You gotta give us enough sauce to put over our rice, am I right!?
This sauce is spicy, it’s sweet, and luscious because of the eggs that we put in it. We’re obsessed!
Pretty much all the ingredients in this dish are easy to find at your local grocery store, except for the ferment soy bean paste. We used chili black bean sauce whose main ingredient is fermented soy bean paste and is easy to find at Asian grocery stores or online.
This dish can also be served with Chinese buns, but since we made it with shrimp, which can be easily cut into bite-sized pieces, we love to serve it with a bowl of white rice!
We’re super excited that we finally were able to make this dish at home and without going over budget! If you like shrimp and you like tomato-ey sauces, you have to try this recipe!
Hope you guys enjoy this recipe, and happy eating!
Singapore-Style Chilli Shrimps
- 3 Thai red chilies
- 4 cloves garlic
- 1/2 shallot
- 1/2 tbsp ginger minced
- 1 1/2 tbsp white sugar
- 1 tbsp fermented soybean paste
- 2 tbsp tomato paste
- 1 cup chicken broth
- 250 grams white shrimps shell-on
- 1/2 tbsp cornstarch
- 1 tbsp water
- 1 whole egg
- 2 tbsp oil
- coriander for topping
- green onions for topping
Grind the chili, shallots, garlic, ginger, and sugar to make a chili-garlic paste. You can use a mortar and pestle or a food processor to do this. Set aside.
In a small bowl, combine the fermented soy bean paste and tomato paste. Set aside.
Prepare the cornstarch slurry by mixing 1/2 tablespoon of cornstarch with 1 tablespoon of water.
In a pan, heat 2 tbsp of canola oil over medium high heat and add in the chili-garlic paste. Stir fry for 30 seconds until fragrant. Add in the tomato paste mixture and stir to combine. Stir fry for another 30 seconds. Add in the chicken broth, stir to combine and bring sauce to a boil. Add the shrimps (shell-on) into the sauce and let cook for about 1 minute on each side, or until cooked thoroughly. Remove the shrimps from the pan and transfer to a bowl and set aside (let the sauce in the pan with the heat on). Add the cornstarch slurry into the sauce while continuously stirring and bring sauce back to a boil. Add in the beaten egg and stir. Let cook for another minute or until eggs are cooked but still soft.
Add in the cooked shrimps into the sauce and stir until well combined. Top with some cilantro and green onions and serve with a bowl of white rice.