Singapore Chili Shrimps

🧂 Ingredients

• 3 Thai red chilies
• 4 cloves garlic
• 1/2 shallot
• 1/2 tbsp ginger

  minced
• 1 1/2 tbsp white sugar
• 1 tbsp fermented soybean paste
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1/2 tbsp cornstarch
• 1 tbsp water
• 1 whole egg
• 250 grams shrimps

  shell-on
• 2 tbsp oil
• coriander

  for topping
• green onions

  for topping

Instructions

• 1 Grind the chili, shallots, garlic, ginger, and sugar to make a chili-garlic
  paste. You can use a mortar and pestle or a food processor to do this. Set
  aside.
• 2 In a small bowl, combine the fermented soy bean paste and tomato paste. Set
  aside. Prepare the cornstarch slurry by mixing 1/2 tablespoon of cornstarch with
  1 tablespoon of water.
• 3 In a pan, heat 2 tbsp of canola oil over medium high heat and add in the
  chili-garlic paste. Stir fry for 30 seconds until fragrant. Add in the tomato
  paste mixture and stir to combine. Stir fry for another 30 seconds. Add in the
  chicken broth, stir to combine and bring sauce to a boil.
• 4 Add the shrimps (shell-on) into the sauce and let cook for about 1 minute on
  each side, or until cooked thoroughly. Remove the shrimps from the pan and
  transfer to a bowl and set aside (let the sauce in the pan with the heat on).
• 5 Add the cornstarch slurry into the sauce while continuously stirring and bring
  sauce back to a boil. Add in the beaten egg and stir. Let cook for another
  minute or until eggs are cooked but still soft.
• 6 Add in the cooked shrimps into the sauce and stir until well combined. Top with
  some cilantro and green onions and serve with a bowl of white rice.

Nutrition Info