Singapore Chili Shrimps

This Singapore Chili Shrimp is our take on the delicious Singapore Chilli Crab but with a simpler and more affordable protein : shrimps! This recipe is spicy, savory and packed with flavors, with the sauce being the star of the show. It's the perfect dish to eat with a bowl of steaming bowl of white rice!

Course dinner, lunch

Cuisine singaporean, south east asian

Keyword chili shrimp, singapore

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 405kcal

Ingredients

Chili Paste

3 Thai red chilies
4 cloves garlic
1/2 shallot
1/2 tbsp ginger minced
1 1/2 tbsp white sugar

Chili Sauce

1 tbsp fermented soybean paste
2 tbsp tomato paste
1 cup chicken broth
1/2 tbsp cornstarch
1 tbsp water
1 whole egg

Chili Shrimps

250 grams shrimps shell-on
2 tbsp oil
coriander for topping
green onions for topping

Instructions

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.

Nutrition