1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (159g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons black bean paste
Calories 215
Calories from Fat 76		(35%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 244mg		81%
Sodium 469mg		19%
Potassium 321mg		9%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 0.3g	1%
	Sugars 5.7g
Protein 26.8g		53%
detailed view... how is this calculated?

Menus using this recipe:

April 7th-14th

Jaudon

March 26th - April 1st 2007

Jewelies

2nd April - 8th April 2007

Jewelies

Singapore Chilli Prawns (Shrimp)

Recipe #138447 | 25 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Jewelies
Sep 22, 2005

I found this and thought it sounded really good. I haven't tried it (intend to soon) but wanted to share it anyway. From a supermarket give away.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons oil
500 g green prawns (uncooked)
1 teaspoon ginger, minced
2 teaspoons garlic, minced
2 teaspoons black bean paste
1 tablespoon chili, minced
1/4 cup ketchup
1 tablespoon malt vinegar
2 teaspoons brown sugar
chives (to garnish)

Directions

1
Heat oil and stir fry prawns until they change colour.
2
Remove to a plate.
3
Add garlic, ginger, black bean paste and chilli, stir fry for 1-2 minutes.
4
Return prawns to wok with ketchup, vinegar and sugar, stir fry until hot.
5
Sprinkle with chives and serve with rice.

Questions about this recipe?

Featured Reviews for This Recipe

From: goleksiak

On Aug 22, 2009

Great recipe! I make shrimp stock with the shells for cooking the jasmine rice. I also use Toban Djan instead of Black Bean Paste

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Hotcooking_21

On Jul 28, 2009

The flavor was really nice. Not as spicy as I thought it was going to be. Hubby tought it needed some veggies, so I will add them next time. Thanks for the recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Peter J

On Dec 12, 2007

Mmmm these were wonderful! Because I was cooking for myself I used the full amount of sauce with half the prawns, but then when returning the prawns to the wok also included some bok choy and chinese noodles (which I'd cooked) and it all went wonderfully with the sauce.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: rosie t

On Oct 14, 2008

This was amazing, it was just the right amount of heat and sweetness. I served it over jasmine rice, and it was wonderful. thankyou for your recipe.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 17 reviews