Ingredients
- 1 packet Anthony’s Singapore Chilli Crab Spice Blend
- 130g onion
- 60ml water
- Approx. 80ml cooking oil, plus more if needed
- 1kg large tiger prawns
- 200ml water
- 5 tbsp ketchup
- 2 eggs, beaten
- Fresh coriander, for garnish
- Fried mantou, to serve
Method
- Blend the onion, 60ml water and Anthony’s Singapore Chilli Crab Spice Blend until smooth.
- Heat approximately 80ml cooking oil in the SCANPAN Pro SB+ Chef Pan.
- Add the blended rempah and fry over medium heat for approximately 10 minutes, stirring regularly, until the oil turns red and visibly separates from the paste. If the mixture starts to look dry, add a little more oil.
- Add 200ml water and the ketchup and mix well.
- Add the tiger prawns and sauté for approximately 5 minutes, or until the prawns have turned pink and are cooked through.
- Slowly pour the beaten eggs around the pan. Gently fold the egg through the sauce until just cooked.
- Garnish with fresh coriander and serve immediately with fried mantou.
RECIPE BY
Dear Mama Char
Dear Mama, Char (@dearmama.char) is a Singapore-based mum of two who shares simple, practical recipes that make everyday cooking easier and more enjoyable for busy families.
