Singapore Chili Prawns

• Gluten free

• Seafood

  • 1 lb Shrimp

• Produce

  • 2 Birds eye chilis or cayenne or red jalapenos
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1/4 cup Shallots

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Chili sauce, sweet
  • 1/2 Lime juice
  • 4 tbsp Tomato sauce

• Baking & Spices

  • 1 tsp Corn starch
  • 2 tsp Palm sugar (grated or sugar

• Oils & Vinegars

  • 1 tbsp Peanut oil

• Liquids

  • 1/2 cup Water

Found on closetcooking.com

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

• Heat the oil in a pan.
• Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
• Add the shrimp and saute for a minute on both sides.
• Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
• Stir the egg into the pan and continue stirring until the egg is cooked.