Prep: 20 mins

Cook: 30 hrs

Yields: 4 servings

This dish is a variation of the famous Singapore chilli crab. The prawns are just as delicious as the original dish, and works well as part of a main meal. Served with some stir-fry vegetables, your taste buds will take a trip to Asia without leaving the comfort of your home.

Singapore Style Prawns Recipe 786x1048
Imperial
Metric

Ingredients

Shrimp

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    2 lbs jumbo shrimp

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    2 tbs coconut oil

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    1 cup (8 oz) tomato purée

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    1 tbs tomato paste

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    2 tbs apple cider vinegar

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    1 tsp salt

Stir Fry Vegetables

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    2 tbs coconut oil

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    1 tbs grated giner

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    2 cups broccoli florets

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    2 carrots, julienned

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    1 red peppers, thinly sliced

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    2 bok choy, washed and leaves separated

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    1 tbs sesame oil

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    1/2 tsp salt

Spice Paste

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    4 red chili peppers

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    1 tsp belachan

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    4 scallions, green part only, chopped

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    1 tbs coconut oil, melted

Method

Spice Paste

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    Place all of the spice paste ingredients in a blender. Blitz until it resembles a paste.

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    Heat a large wok over a high heat. Melt the coconut oil then add the spice paste. Stir-fry for several minutes, or until the paste starts to change colour.

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    Add the tomato purée, tomato paste, vinegar and salt and bring to the boil. Cook for several minutes or until the sauce has thickened slightly.

Prawns

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    Add the shrimp and stir to coat thoroughly. Cook until the shrimp have turned pink and are cooked through. Remove from the heat.

Stir Fry Vegetables

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    In a separate frying pan, heat the coconut oil until melted then add the ginger then vegetables. Stir-fry for a few minutes or until the vegetables are lightly cooked. Add the sesame oil and season with salt.

To Serve

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    Serve the shrimp with the stir-fry vegetables in a large bowl or plate, along with plenty of napkins for sticky fingers.

Note

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    Belachan is a dried shrimp paste and can be found in Asian supermarkets.

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