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Delicious Singapore Chili Prawns served on a plate with vibrant colors and spices

Singapore Chili Prawns

A vibrant dish featuring prawns in a spicy and sweet chili sauce, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Singaporean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Prawns
  • 500 g large prawns, deveined and shelled Opt for fresh or high-quality frozen prawns.
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1 inch piece ginger, finely chopped
  • 2 fresh red chilies, chopped Adjust to taste.
For the Sauce
  • 3 tablespoons chili sauce (such as Sambal Oelek or a sweet chili sauce)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sugar
  • 2 teaspoons lime juice
  • 2 green onions chopped (for garnish)

Method
 

Cooking
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the minced garlic and chopped ginger, stirring quickly until fragrant, for about 30 seconds.
  3. Toss in the fresh chilies and sauté for another minute, allowing their heat to release.
  4. Add the prawns to the skillet, cooking them for approximately 3-4 minutes. They are ready when they turn pink and opaque.
  5. While the prawns are cooking, mix together the chili sauce, soy sauce, oyster sauce (if using), sugar, and lime juice in a small bowl.
  6. Pour the sauce over the prawns and toss well to coat. Cook for an additional 2 minutes, letting the sauce thicken slightly.
  7. Remove from heat and garnish with chopped green onions. Serve immediately.

Notes

For extra texture, consider adding bell peppers or snow peas. Adjust the spice level by varying the amount of chili sauce or fresh chilies. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To make it gluten-free, substitute soy sauce with tamari.