Sriracha Chilli Prawn

Sriracha Chilli Prawn
for 2 servings
Instead of using the common chili sauce, I will choose the sriracha to replace it because it is hotter than that! But why don’t just use the whole chili? Well, i don’t like to bite the chili sometimes. The umami flavour of the prawn, egg and tomato is surprisingly a very good combination. The spiciness of sriracha and the sourness of tomato balance each other. For me, I always make extra sauce for my rice. Well, it’s my habit of eating rice! The more sauce the better!
5 from 3 votes
Prep 20 mins
Cook 10 mins
Total 30 mins

Ingredients
  

Protein

  • 300 gram Prawn

Ingredients A

  • 2 clove Garlic, chopped
  • 35 gram Shallot, chopped
  • 5 gram Dried Shrimp, wash, dried, chopped

Ingredients B

  • 1 Tomato, cubes or wedges
  • 60 gram Sriracha Sauce

Others Ingredients

  • 230 gram Water
  • 1 Chicken Egg

Thickening

  • 8 gram Tapioca starch
  • 20 gram Water

Seasoning

  • 12 gram Sugar
  • 5 gram Salt

Garnishing

  • Scallion, chopped
  • Coriander Leaves

Equipment

  • Non-stick pan/ stainless steel pan/ Wok
  • Spatula

Steps to Prepare
 

Mise En Place

  • Chop the garlic, shallot and dried shrimp. Then set aside. Remember to wash and dried the dried5g shrimp before chop it.15 minutes
    Chopped garlic, shallot and dried shrimp for Sriracha Chili Prawn
  • Cut the tomato into cube or wedges, then set aside
    Tomato cut.
  • Cut off the spike, legs and clean the vein of the prawn. Keep the prawn shell to get more umami flavour. Wash and set aside.
    Prawn cleaning.
  • Mix the tapioca flour with water, then set aside.
    Tapioca thickening solution

Cooking Steps

  • Heat up the pan on high heat. Then, add in all the Ingredients A and sauté until fragrant and slightly golden brown. Don’t burn it.
    Sauté shallot, garlic and dried shrimp.
  • Add in the ingredients B and stir evenly. Slow down the heat if the pan is too hot.
    Add in the sriracha sauce while the ingredients slightly golden brown.
  • Add in the prawn, and keep sauté until the prawn is slightly cook on the surface. After that, add in the water.
    Add in the water into the dish.
  • After the water in. Season with salt and sugar. Then bring it to boil.
    Add in the sugar.
  • After it’s boil, and the prawn is cook. Then add in the thickening solution to thicken the sauce. Don’t have to add in all if the sauce is thick enough.
    Add in the tapioca solution.
  • Add in the beaten egg slowly. Remember to stir it when adding in the egg.
    Add in the beaten egg.
  • Serve on the plate and sprinkle the chopped scallion and Chinese parsley leaves as garnishing.
    Garnishing with scallion and coriander.

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