Singapore Style Chilli Prawns with Crab

Singapore-Style Chili Prawns with Crab from Jonathan Phang! Juicy king prawns, sweet crab meat, and crisp green beans simmered in a spicy-sweet chilli sauce with gochujang, miso, and a touch of lime!

Ingredients

Juice of one lime
500g King Prawns, butterflied with tails left on
200g Cooked crab meat (50/50 white and brown meat)
2/3 tbsp groundnut or sunflower oil
3 Banana shallots roughly diced.
6 Cloves garlic roughly chopped.
4 Red chillies (large) thinly sliced.
1 tbsp Ginger minced.
4 Spring onions thinly sliced.
150g green dwarf beans chopped into 3cm strips (approximately)
Salt and Pepper to taste.

3 tbsp Tomato ketchup
1 tbsp Tomato puree
2 tbsp Demerara sugar
1 tbsp Red Miso paste
1 tbsp Gochujang
250ml water

Method

Print Recipe

Start by rinsing the prawns in cold water. Squeeze the juice of one lime over the prawns’ season generously with salt and pepper and set aside.

Mix all the sauce ingredients together and stir well.

Heat the oil in large deep-frying pan over a medium heat.
Sautee the garlic, shallots, spring onions, chillies and ginger for 4/5 minutes until softened and fragrant. Add the green beans and continue to cook for a further minute.

Pour over the sauce ingredients, stir and bring to a simmer.

Add the prawns and crab meat, stir and cover the pan for few minutes until the prawns are cooked through.

Remove the lid and continue to cook until the sauce thickens.

Check for seasoning, garnish with thinly sliced chilli and spring onion. Serve over Thai fragrant rice.