Singapore Chili Prawns Recipe

Prepare prawns

Rinse and pat the prawns dry with paper towels. If not already done, peel and devein, leaving tails on for presentation. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper; set aside in the refrigerator while you make the batter.

Make batter

In a bowl, whisk together 1 egg until frothy. Add 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/4 tsp garlic powder. Stir to combine. Gradually whisk in 1/2 cup cold sparkling water until you have a smooth, slightly thick batter (it should coat the back of a spoon but still be airy). Keep batter cold—place the bowl over another bowl filled with ice if your kitchen is warm.

Heat oil

Pour about 3–4 cups vegetable oil into a deep pan or pot and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise to the surface immediately and become golden in about 30–45 seconds.

Fry prawns

Working in batches to avoid crowding, dip each seasoned prawn into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until the batter is golden and crisp and the prawn is cooked through, about 2–3 minutes per batch (depending on prawn size). Remove with a slotted spoon to a wire rack or paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you finish frying remaining prawns.

Prep sauce base

In a small bowl, mix 1 tsp cornstarch with 1/4 cup water until fully dissolved; set aside. Combine ketchup, tomato paste, rice vinegar, soy sauce, and brown sugar in another bowl and stir to combine.

Cook aromatics

Heat 1.5 tbs vegetable oil in a medium skillet over medium heat. Add the 3 cloves minced garlic, 1 tbs minced ginger, and the chopped chilies. Sauté, stirring, for 45–60 seconds until fragrant but not browned.

Build sauce

Add the ketchup mixture to the skillet with the aromatics and stir to combine. Bring to a gentle simmer, then stir in the cornstarch slurry slowly while stirring. Cook 1–2 minutes until the sauce thickens to a glossy, spoon-coating consistency. Taste and adjust seasoning with 1/4 tsp salt and 1/2 tbs lime juice if using. If the sauce becomes too thick, add up to 1–2 tbs water to reach desired consistency.

Finish

Turn off the heat and keep the sauce warm. Optionally reserve a small spoonful to toss with a few fried prawns if you prefer them lightly coated instead of fully sauced at the table.

Cook jasmine rice

Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine rinsed rice and 1 1/4 cups water in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Plate and garnish

Place a scoop of jasmine rice on each plate. Arrange the crisp fried prawns beside the rice. Spoon the warm Singapore tomato-chili sauce over the prawns (or serve the sauce on the side for dipping). Garnish with thinly sliced green onions and a sprinkle of sesame seeds, if using. Serve immediately with the choice of side salad or soup of the day.

Serving suggestion

If you prefer saucier prawns, lightly toss the fried prawns in the sauce just before plating so the batter retains some crunch. Offer lime wedges at the table for extra brightness.