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Chilli Crab is one of the Singapore’s national dish and the highlight of this dish is not only the Crab but the Chilli Crab Sauce as well. I enjoyed cooking this dish at home but handling live crab is not my expertise. Instead of using Crabs, I decided to replace it with the Jumbo King Prawn which I can still savour the juicy jumbo prawn meat with its thick a sweet & spicy flavour. Just follow the below simple steps and this “Singapore-style Chilli Crab Sauce Prawn” can be served within 30mins.
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Ingredient:
▪️2 packets of 150g Lee Kum Kee Chilli Crab Paste
▪️800gram of Jumbo King Prawns
▪️150 ml water
▪️2 egg
▪️1 tbsp corn flour (cornstarch) mixed with 1 tbsp of water (optional, add this in if still watery)
1 stalk of Coriander
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Instructions:
▪️Heat up the wok in mid heat.
▪️Pour Lee Kum Kee Chilli Crab Paste & Water on to the wok
▪️Bring to boil
▪️Add Jumbo King Prawns
▪️Simmer for 7 to 8 mins
▪️Add Corn flour and stir until the sauce thickens (optional)
▪️Add Eggs (lightly beaten)
▪️Serve and topped with Coriander.
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