Spicy Singapore-Style Prawns
Experience the vibrant flavors of Southeast Asia with this delectable Spicy Singapore-Style Prawns recipe. This dish features succulent green prawns cooked to perfection, coated in a luscious sauce made from a blend of black bean paste, fresh ginger, garlic, and a touch of sweetness from brown sugar. The incorporation of ketchup and malt vinegar elevates the taste profile, creating a perfect balance of sweet and umami flavors. Garnished with fresh chives, this dish is not only visually appealing but also a delightful addition to any dinner table. Serve with steamed rice to soak up the delicious sauce!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
oil
2 tablespoons (None)
green prawns
500 g (uncooked, peeled and deveined)
ginger
1 teaspoon (minced)
garlic
2 teaspoons (minced)
black bean paste
2 teaspoons (None)
chili
1 tablespoon (minced)
ketchup
1/4 cup (None)
malt vinegar
1 tablespoon (None)
brown sugar
2 teaspoons (None)
chives
to garnish (chopped)
Instructions
1
Heat the oil in a wok or large frying pan over medium-high heat.
2
Add the green prawns and stir fry until they turn bright pink and opaque, about 2-3 minutes. Remove the prawns from the pan and set aside on a plate.
3
In the same pan, add the minced garlic, ginger, black bean paste, and chili. Stir fry for 1-2 minutes until fragrant and the garlic is lightly golden.
4
Return the cooked prawns to the pan and add the ketchup, malt vinegar, and brown sugar. Stir well to combine and cook for an additional 2-3 minutes, until everything is heated through and the prawns are coated in the sauce.
5
Remove from heat, sprinkle with chopped chives, and serve immediately with steamed rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Singapore-Style Prawns?
They are a vibrant Southeast Asian seafood dish featuring succulent prawns coated in a sweet, savory, and spicy sauce made with black bean paste and aromatics.
What kind of prawns should I use for this recipe?
The recipe calls for 500g of green prawns, which are raw prawns that have been peeled and deveined.
Can I use frozen prawns?
Yes, you can use frozen prawns, but ensure they are completely thawed and patted dry before cooking.
What is black bean paste?
Black bean paste is a fermented seasoning made from salted black soybeans, providing a deep umami flavor.
Can I substitute the black bean paste?
While it changes the flavor profile, you could use hoisin sauce or a mild miso paste as a substitute.
How long does it take to cook the prawns?
Prawns cook quickly, usually taking about 2-3 minutes per side until they turn bright pink and opaque.
Is this Spicy Singapore-Style Prawns recipe very spicy?
It has a moderate kick due to the tablespoon of minced chili, but you can adjust the heat to your preference.
How can I make this dish less spicy?
To reduce the heat, simply reduce the amount of minced chili or remove the seeds if using fresh chili.
Can I use shrimp instead of prawns?
Yes, shrimp and prawns are interchangeable in this recipe.
What is a good substitute for malt vinegar?
Rice vinegar or apple cider vinegar are excellent substitutes for malt vinegar.
Can I use white sugar instead of brown sugar?
Yes, white sugar works, though brown sugar adds a slightly deeper caramel-like sweetness.
What should I serve with Spicy Singapore-Style Prawns?
It is traditionally served with steamed rice to soak up the flavorful sauce.
Can I make this dish ahead of time?
It is best served immediately, but you can prep the garlic, ginger, and sauce ingredients in advance.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze the cooked prawns?
Freezing cooked prawns is not recommended as it can make them tough and rubbery upon reheating.
What is the best way to reheat this dish?
Reheat gently in a pan over medium-low heat with a splash of water to loosen the sauce.
Can I add vegetables to this stir fry?
Yes, bell peppers, snap peas, or sliced onions would be great additions to this dish.
What type of oil is best for this recipe?
A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, is best for stir-frying.
Can I use fresh chili instead of minced?
Absolutely, finely chopped fresh red chilies will work perfectly.
What are green prawns?
'Green' is a culinary term for raw, uncooked prawns.
How do I devein prawns?
Make a small incision along the back of the prawn and use a toothpick or small knife to lift out the dark vein.
Is this recipe gluten-free?
To make it gluten-free, ensure your black bean paste and malt vinegar are certified gluten-free, or use tamari and rice vinegar.
How many servings does this recipe make?
With 500g of prawns, this recipe typically serves 2 to 3 people as a main dish with rice.
What is the purpose of the ketchup in this recipe?
Ketchup provides a sweet and tangy base that helps create the glossy, thick sauce characteristic of Singapore-style dishes.
Can I use pre-cooked prawns?
It is not recommended as they will likely become overcooked and tough during the stir-fry process.
Why are the prawns removed from the pan and then added back?
This prevents the prawns from overcooking while the aromatics are being stir-fried to release their flavor.
What can I use instead of chives for garnish?
Fresh cilantro (coriander) or sliced green onions are excellent alternatives.
How long does the preparation take?
Preparation takes about 10-15 minutes, mostly for mincing the garlic, ginger, and chili.
Is the black bean paste essential?
Yes, it provides the signature salty, earthy flavor that defines this specific style of Singapore prawns.
Can I double the recipe?
Yes, but work in batches if your pan isn't large enough to prevent the prawns from steaming instead of searing.