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Singapore Style Chili Shrimp

  • 30 min
  • Easy
  • 10
  • Water, 1-1/2 cups -- 12 fl.oz
  • Cornstarch, 4 tsp. -- 0.5 oz
  • Olive oil, 4 tbsp. -- 2 fl.oz
  • Garlic, minced -- 1 oz
  • Ginger, minced -- 1 oz
  • Shallots, raw, minced, 2 tbsp. -- 1 oz
  • Crustaceans, Shrimp, raw, peeled & deveined -- 2 lb
  • Ketchup, 1 cup -- 7 oz
  • Maggi Seasoning, 1/2 cup -- 3.5 fl.oz
  • Granulated sugar, 2 tbsp. -- 1 oz
  • Oyster sauce -- 0.5 oz
  • White pepper, ground -- 0.5 tsp
  • Eggs, lightly beaten, 2 each -- 3.5 fl.oz
Preparation
1
Combine water and cornstarch and whisk well. Set aside.
2
Heat large sauté pan or wok. Add oil, garlic, ginger and shallots. Cook until aromatic, approximately 30-60 seconds.
3
Add shrimp, ketchup, Maggi Seasoning, sugar, oyster sauce, and pepper.
4
Re-whisk cornstarch and water and stir solution into shrimp, stirring constantly over heat until sauce thickens and shrimp are cooked through.
5
Add water as needed to maintain a thick and creamy sauce consistency. Taste and adjust seasoning with Maggi Seasoning and sugar.
6
Drizzle in eggs while stirring slowly to create small ribbons (like egg drop soup). Remove from heat and transfer to serving bowl/platter.
7
Garnish with scallions and cilantro and serve with steamed buns or rice.
Components