Singapore Chile Prawns
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
1 cup water
5 Tbsp. tomato catsup
1-1/2 to 3 Tbsp. sugar, or to taste
1-1/2 tsp. corn flour
1 tsp. pounded brown preserved soya beans or dark miso (optional)
1/4 tsp salt
1 pound large, whole prawns (unshelled)
3 Tbsp. vegetable oil
8 cloves garlic, roughly chopped
8 fresh red Fresno chiles, roughly chopped
2 scallions, cut into finger lengths
1 tsp. freshly squeezed lime or lemon juice
1 small bunch cilantro, cut into 1″ long pieces
Make the Sauce:
Whisk all the ingredients together in a bowl and set aside.
Make the Prawns:
Make cuts down the backs of the prawns and remove the black intestinal vein and set aside.
Heat the oil in a wok or shallow saucepan over high heat. Add the garlic and stir-fry for 1 minute. Add the chiles and stir-fry for another minute. Add the prawns and stir-fry until the shells turn slightly red, about 2-3 minutes. Add the sauce and stir-fry until the shells turn red.
Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Simmer the sauce for a few seconds and remove it from the heat. Stir in the scallions and lime juice.
Transfer the prawns to a serving platter and garnish with the cilantro, and serve with chunks of French bread.
This dish is also wonderful with mussels, crabs or lobsters; or you could mix all the seafood together. Its a Singapore version of a French seafood stew.
Recipe courtesy of Violet Oon, from the Food Network show, “Saras Secrets.”