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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Singapore Chili Prawns

[heart_this] · Jun 18, 2009 · 82 Comments

Singapore Chili Prawns

As you probably already know, I am a bit of a shrimp fanatic and I am always looking for tasty new ways to enjoy shrimp. I recently came across a really interesting recipe for Singapore chili prawns on Almost Bourdain that sounded so good that it quickly pushed its way to the top of my to try list. Not that it takes much to get me interested in a shrimp dish but the two things that caught my attention with this recipe were the use of the sweet chili sauce and the egg drop. I picked up a bottle of sweet chili sauce a while ago and I really liked it but I have only used it a few times since. I was looking forward to using the sweet chili sauce with shrimp! A while ago, when I made the Chinese hot and sour soup I was introduced to the concept of slowly pouring an egg into a hot liquid while stirring. The egg quickly cooks into little particles that give the liquid an amazing texture in addition to adding some protein to the sauce itself. Speaking of hot and sour, these chili prawns have both hot and sour elements along with sweet elements.
The Singapore chili prawns were really quick and easy to make and they turned out great! The sweet, hot and sour tomato sauce was so tasty and it went really well with the succulent prawns. I liked this dish so much that I have already made it a second time. The first time I served it with some cilantro and lime rice and the second time I served it with some crusty bread to soak up the extra sauce which saved me from having to lick the plate clean. 🙂

Make your own sweet chili sauce with the best sweet chili sauce recipe!

Singapore Chili Prawns

Singapore Chili Prawns

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4
ingredients
  • 1 tablespoon peanut oil
  • 1 pound shrimp (shelled and deveined)
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon ginger (grated)
  • 1/4 cup shallots (chopped)
  • 2 birds eye chilis or cayenne or red jalapenos (sliced)
  • 1/2 cup water
  • 4 tablespoons tomato sauce
  • 3 tablespoons sweet chili sauce
  • 1/2 lime (juice)
  • 2 teaspoons palm sugar (grated or sugar)
  • 1 teaspoon corn starch
  • 1 egg (lightly beaten)
directions
  1. Heat the oil in a pan.
  2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
  3. Add the shrimp and saute for a minute on both sides.
  4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
  5. Stir the egg into the pan and continue stirring until the egg is cooked.
Similar Recipes:
Garides Tourkolimano (Greek Shrimp)
Coconut Shrimp with Apricot Sweet Chili Dipping Sauce
Camarones en Salsa (Shrimp in Salsa)
Baked Shrimp and Feta Pasta
Chipotle Lime Shrimp

Food, Gluten-free, Low-carb, Main Course, One-Pan, One-Pot, Recipe, Seafood, Shrimp

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Reader Interactions

Comments

  1. Anonymous says

    June 18, 2009 at 11:47 pm

    Hi Kevin,

    Thanks for trying out my recipe. I am so glad that it turned out well and you enjoyed it. Your picture looks amazing!

    Reply
  2. KennyT says

    June 19, 2009 at 12:12 am

    Hi Kevin, these prawns are huge! Beautiful.

    Reply
  3. emily says

    June 19, 2009 at 12:17 am

    This looks delicious! Also, just wanted to thank you for having done a guest post about how to make printable recipes. I just found it by chance today and I'm thrilled.

    Beautiful photo, as always.

    Reply
  4. Jo says

    June 19, 2009 at 12:19 am

    Geez my mouth is watering and it's only breakfast time here in Melbourne…. another fantastic recipe and picture Kevin!

    Might even have to have it for dinner tonight – I have some prawns in the freezer!

    Reply
  5. jordan says

    June 19, 2009 at 12:52 am

    Exquisite! I'm gonna go check out Ellie's blog! 🙂

    Reply
  6. Deseree says

    June 19, 2009 at 12:59 am

    My mouth was watering just looking at this picture! These sound amazing!

    Reply
  7. Anncoo says

    June 19, 2009 at 1:01 am

    WOW! It's so nice of you to cook this chilli prawns…Mmmm…yummy! The beautiful colour of the sauce also looks like Singapore Laksa but of course it is a real spicy type.

    Reply
  8. Jo says

    June 19, 2009 at 1:39 am

    Kevin,

    Just reading some comments – where did you guest post regarding printable recipes? I would love to know how to add that as a feature or you could just email me if you don't mind that is!!

    [email protected]

    Thanks – Jo

    Reply
  9. La Table De Nana says

    June 19, 2009 at 2:28 am

    These look delicious!!

    Reply
  10. Donna says

    June 19, 2009 at 2:36 am

    Wow, the prawns look huge and the dish looks amazing! What SLR camera do you use? I'm still deciding what Canon SLR I want to invest in. I'm buying Lowel Ego lights so I can pratice on my lighting. It's hard to take great pictures at night!

    Reply
  11. ♥peachkins♥ says

    June 19, 2009 at 2:44 am

    Wow! We are having a rainy season here so this is perfect!

    Reply
  12. Ninette says

    June 19, 2009 at 3:25 am

    Looks delicious and the pic is gorgeous!

    Reply
  13. Christina Kim says

    June 19, 2009 at 3:36 am

    Yeah!! This is just my kind of dish! Not just a gorgeous dish, but with all my favorite flavors. Especially those huge shrimp! Once again, you have outdone yourself, Kevin.

    Reply
  14. Sweet Kitchen says

    June 19, 2009 at 3:49 am

    Perfect dish for a rainy June day in Toronto!

    Reply
  15. Helene says

    June 19, 2009 at 4:22 am

    You have a shrimp fan here Kevin. Beautiful dish.

    Reply
  16. Rosa's Yummy Yums says

    June 19, 2009 at 5:04 am

    A very tempting dish! Divine looking!

    Cheers,

    Rosa

    Reply
  17. Katerina says

    June 19, 2009 at 5:35 am

    This looks great. I love things that use egg drop. Ahem… occasionally when I am sick and there is nothing in the house I take a package of Ichiban, an egg and some green onion…

    and well you get the rest 🙂

    Reply
  18. Happy cook says

    June 19, 2009 at 8:06 am

    Wow that looks so divine.
    Wish i hadthem for my lunch with palinf white rice so it soakes up allthat sauce.

    Reply
  19. daphne says

    June 19, 2009 at 10:23 am

    I adore shrimps! Funny enough, we dont have Singapore Chili Prawns in Singapore!! BUT hey, whatever that is spicy works for me!

    Reply
    • Claudette Cornell says

      November 12, 2019 at 3:27 pm

      Yes you have Chilie prawns in Singapore that’s where I ate them for the first time 20 years ago. Hands down my favourite way to eat prawns. So delicious!!

      Reply
  20. Jan says

    June 19, 2009 at 12:07 pm

    Wow that looks amazing – I want some of that now!!
    Great picture Kevin – as always.

    Reply
  21. BMK says

    June 19, 2009 at 12:32 pm

    What an absolutely gorgeous dish!

    Reply
  22. pigpigscorner says

    June 19, 2009 at 1:25 pm

    Beautiful! Love the colour and the falvours!

    Reply
  23. Anonymous says

    June 19, 2009 at 1:30 pm

    I've been on a shrimp kick this summer and this looks like a terrific option. But the thing I really need to say is that there is no shame in licking the plate clean when the dish turns out to be stupendous. We do it all the time in this house, along with running a finger over the plate and heavy slurping noises.

    Reply
  24. lisaiscooking says

    June 19, 2009 at 1:33 pm

    I'm a shrimp fanatic too, and this looks fantastic!

    Reply
  25. Karen says

    June 19, 2009 at 2:50 pm

    This sounds *so* good! I always like the simple cooking instructions you give. Gorgeous picture!

    Reply
  26. ♥Rosie♥ says

    June 19, 2009 at 3:17 pm

    This dish looks delicious and very colourful which speaks a thousand words!

    Reply
  27. Anonymous says

    June 19, 2009 at 3:43 pm

    wow…it's beautiful! Sounds tasty too!

    Reply
  28. Soma says

    June 19, 2009 at 5:40 pm

    Another shrimp fanatic here. This is next on list to do:-) GORGEOUS COLOR!

    Reply
  29. Poornima Nair says

    June 19, 2009 at 5:58 pm

    Kevin that looks awesome, love that bright color.

    Reply
  30. Irene says

    June 19, 2009 at 6:52 pm

    Gorgeous, I love it!

    Reply
  31. Kerstin says

    June 19, 2009 at 7:18 pm

    What a gorgeous dish! The prawns look perfect and so flavorful!

    Reply
  32. Kevin says

    June 19, 2009 at 9:35 pm

    Donna: I am using a Canon SXi (450D) and I have been happy with it. I also have a Lowel Ego light and it has been amazing! No more relying on flash or waiting for the sun.

    Reply
  33. Cathy says

    June 19, 2009 at 10:16 pm

    The flavors here look fantastic. I love this type of shrimp dish. Great photo too.

    Reply
  34. Lynda says

    June 19, 2009 at 10:40 pm

    This is an amazing picture of your prawns- they look delicious!
    I'm enjoying your blog as you have some yummy food here!

    Reply
  35. Bren says

    June 19, 2009 at 10:50 pm

    sweet Kevin, I don't eat shrimp, but the look of this made me want to momentarily forget that i don't eat shellfish. this looks fantastic! 🙂

    Reply
  36. Cindy says

    June 19, 2009 at 10:58 pm

    Whoa, does that sound good! Love shrimp just about any way, except deep fried. Now to find some of that sweet chili sauce.

    Thanks Kevin and Ellie!

    Reply
  37. Morta Di Fame says

    June 19, 2009 at 11:06 pm

    engorgeously delectable!

    Reply
  38. Lori says

    June 19, 2009 at 11:20 pm

    I picked up some sweet chili sauce a month ago and I have not even opened it yet. Seems like a delicious place to start!

    Reply
  39. Gloria says

    June 20, 2009 at 12:13 am

    Wow Kevin I really love prawns and with Chili so nice!!!! Gloria

    Reply
  40. Gloria says

    June 20, 2009 at 12:14 am

    Really nice picture!!! Gloria

    Reply
  41. Anonymous says

    June 20, 2009 at 1:11 am

    MUST MAKE THESE ASAP!!!!

    Wow, thanks for this recipe Kevin!!

    Reply
  42. We Are Not Martha says

    June 20, 2009 at 2:09 am

    Oooh yum! As usual, you impress!!! I'm hungry now 🙂

    Sues

    Reply
  43. Justin says

    June 20, 2009 at 1:20 pm

    how did i miss this before — totally my kind of cooking

    Reply
  44. meeso says

    June 20, 2009 at 2:39 pm

    Yum, my kind of dish, looks great!

    Reply
  45. Pam says

    June 21, 2009 at 12:53 am

    Oh my gosh, Kevin. I can not begin to say enough good things about this!

    Just look at that rich broth and those shrimp!

    Reply
  46. Lydia (The Perfect Pantry) says

    June 21, 2009 at 2:36 am

    My first experience with chili prawns was at a hawker stall in Singapore — the spiciness nearly took my head off, and I was in heaven!

    Reply
  47. Cara says

    June 21, 2009 at 3:14 pm

    I wonder if the broth tastes at all like a thai hot and sour soup? I'll have to give it a try and find out!

    Reply
  48. Anonymous says

    June 21, 2009 at 8:33 pm

    Wow, the photo looks brilliant! I love prawns so much=) I'm glad I stubbled upon your site because this recipe I can actually do! Or at least the ingredients seem simple enough..:P so YAY time for summer holiday cooking~!

    Reply
  49. Pam says

    June 21, 2009 at 9:55 pm

    Oh my…I know what shrimp dish I'll be making next – it looks FANTASTIC.

    Reply
  50. MamaFaMi says

    June 24, 2009 at 12:52 am

    Looks good!

    Reply
  51. My Asian Kitchen says

    June 25, 2009 at 12:03 am

    this dish is my favourite!! great job,Kev!!

    Reply
  52. Peter M says

    June 25, 2009 at 10:22 am

    Throw some rice in the cooker and call it dinner time! Shrimp never looked better!

    Reply
  53. Anonymous says

    June 25, 2009 at 9:55 pm

    This looks right up my alley. I can just imagine what it tastes like. Yum!

    Reply
  54. Samta says

    June 25, 2009 at 10:42 pm

    it looks so yummy. Gotta try it sometime soon.

    Reply
  55. Eleanor Hoh says

    July 8, 2009 at 1:38 am

    Kevin, I am so impressed with how you've made the leap! Beautiful cooking and photos.

    Reply
  56. lynnnj says

    July 14, 2009 at 5:40 am

    Have been reading your blog for a month now and loving it. Made the Singapore Chili Prawns this evening and enjoyed them immensely. Great flavor and texture. Will do it again soon.

    Reply
  57. Nilmandra says

    August 15, 2009 at 3:13 pm

    Beautifully done prawns! Just a small suggestion from a Singaporean: Singapore chilli prawns normally does not have that much liquid though, so perhaps could do with a little adjustment. It is moist but the consistency is more like thick gravy; from the photo it almost looks like curry at a glance. But from the list of ingredients listed I am certain the taste was fantastic.

    Kudos to you, Kevin! I have always been impresed by the wide range of recipes that you do.

    Reply
  58. Phoenix says

    November 1, 2009 at 7:47 am

    Hi there!

    I just cooked Singapore Chilli Prawns this afternoon but did not follow this recipe. Your recipe and mine follows one that's traditionally for a crab dish, but crabs are such a pain to eat!

    Nilmandra is right in that, the consistency needs to be thicker and more 'clingy', such that it coats the prawns (rather than runs off it). (I'm from Singapore too)

    Perhaps add more corn flour or add less water?

    Here's the recipe I used (I'm a first-timer as well and was rather nervous about the egg drop. Haha.):

    http://www.foodbuzz.com/recipes/692507-singapore-chilli-crab-home-recipe-

    By the way, after I cooked this, I wiped sauce off my wok with a slice of bread coz it was too good to wash it off!

    In Singapore, they sometimes serve Chilli Crab with deep fried mantou buns. Awesome stuff. And sinful as hell.

    http://farm4.static.flickr.com/3097/3147593528_1f9f80f7ed_o.jpg

    Reply
  59. Kevin says

    November 2, 2009 at 11:21 pm

    Nilmandra & Phoenix: I could definitely go for the thicker more clingy version of the sauce. Thanks for the tips!

    Reply
  60. Holly says

    January 7, 2010 at 8:37 pm

    The prawns are delicious! I was hoping you can help me out…I had the most amazing spicy asian prawns at a restaurant, they were slightly sweet, spicy with a hint of coconut. I can't seem to duplicate them. Any suggestions?

    Reply
  61. Kevin says

    January 7, 2010 at 11:18 pm

    Holly: That does not sound familiar. I don't suppose that you remember any more details or flavours?

    Reply
  62. Anonymous says

    January 17, 2010 at 10:31 am

    What do you mean by "tomato sauce"? Is it tomato ketchup or a passata type sauce?

    Reply
  63. Kevin says

    January 19, 2010 at 1:25 am

    Anonymous: The tomato sauce is a ketchup, though a passata type sauce would also work.

    Reply
  64. Anonymous says

    July 25, 2010 at 2:07 pm

    My attention was drawn to your post "Singapore Chili Prawns" as I'm from Singapore. Strictly speaking, what you are cooking is sweet and sour prawn (thickened with eggs). Sweet and sour dishes are very popular in South East Asia where you can use chicken, fish, pork or prawn as the main ingredient. If you are cooking Singapore Chili Prawn or Crab, you need to use chili paste, as it gives you a more robust flavor. You may want to try the Prima premix (http://onlinestore.prima.com.sg/onlinestore/details.asp?prid=222) to see whether it's to your liking. It's sure hot and spicy, but that's how it should be.

    Wai Fong

    Reply
  65. waytenmom says

    August 27, 2012 at 12:18 am

    This was delicious!! Even my 13 year old liked it. Win! Win! Win!!

    Reply
  66. Anonymous says

    October 29, 2012 at 12:46 am

    Thanks, Kevin! Loved this dish with the cilantro lime rice. Yummy. (Now if I can just keep the left overs from my son; it's my lunch tomorrow.)

    Reply
  67. Bobbins and Balms says

    November 4, 2012 at 3:18 pm

    recipe looks really nice. I will definitly make this

    Reply
  68. Anonymous says

    January 28, 2013 at 7:39 pm

    What type of chili did you use? Also, can you sub out the sugar for something different? Thanks!

    Reply
  69. Kevin says

    January 30, 2013 at 6:07 pm

    Anonymous: I like to use cayenne, chili de arbol or birds eye chilies depending on what I have on hand but you could use pretty much any chilies. Feel free to substitute the sugar for your sweetener of choice.

    Reply
  70. Anonymous says

    November 9, 2013 at 7:16 pm

    This looks good! There is a broth though and the recipe only calls for 1/2c of water. Confused.

    Reply
  71. kevin says

    November 13, 2013 at 2:30 pm

    Anonymous: I should have used the word sauce there as there is no broth in the sauce. The main liquid in the sauce is the water though you could use a broth if you like.

    Reply
  72. Anonymous says

    January 18, 2017 at 6:23 pm

    Made these tonight and they were lovely , thank you for the recipe . Julie

    Reply
  73. Deborah says

    October 28, 2017 at 3:20 pm

    I totally enjoy your recipes. I'm so used to adding 'extra' stuff to recipes but yours…mostly prepare as they are. Love that you put the nutritional info on most of them. Thanks so much

    Reply
  74. Unknown says

    November 3, 2017 at 7:23 am

    Hi, tried this recipe. It's very good. But I didn't use sugar as the tomato sauce and sweet sauce makes it sweet. The colour didn't come out like yours.

    Reply
  75. ALDO says

    March 1, 2019 at 3:09 am

    I made this… not look like the pic. Tasted like tomato sauce, terrible. The egg makes no sense & made sauce soupy. I actually Rinsed the shrimp & sautéed them in lemon & garlic. Do not make

    Reply
    • kevin says

      March 1, 2019 at 12:42 pm

      What kind of tomato sauce did you use?

      Reply
  76. Ralph says

    November 8, 2020 at 11:06 am

    How many people does this serve with only a half a cup of fluid(water)?

    Reply
    • kevin says

      November 10, 2020 at 9:06 am

      This serves 4 but there is not a lot of broth. If you want a version with more broth you can add chicken broth or water!

      Reply
  77. Patti says

    July 10, 2021 at 8:24 am

    I’d love to make this over rice but not sure how there appears to be so much liquid/sauce in the photo with so little liquid in the ingredients list?

    Reply
  78. Karman Foods says

    January 5, 2022 at 3:51 am

    This Singapore Chili Prawns is so good! I used Seoul Sweet And Spicy Kimchi Hot Sauce and the parents loved it, too. Yummy! Best paired with my favorite Vita Sugar Cane Flavor Vita Juice.

    Reply
  79. Kay Miller says

    October 15, 2022 at 8:48 pm

    we .love this recipe but more details about cooking it would be helpful. the instructions say it cooks for 20 minutes. at what point? wouldn’t the shrimp be overcooked?
    thanks

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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