An authentic Singapore chilli prawn recipe that’s only mildly spicy, so it will suit all tastes. “This is such an easy and quick recipe – great for busy cooks and when you have guests!” – Anna Tserlingas, Expat Living’s Head of Circulation & Marketing
Makes 4 to 5 servings
• 1kg medium sized prawns, shelled and deveined
• 1 medium white onion, thinly sliced
• 4 cloves garlic, chopped
• A few dried chillies cut into pieces
• ½ tablespoon chilli powder
• 1 teaspoon paprika
• Cajun spice (optional)
• Handful coriander, chopped coarsely
• ½ cup yoghurt
• Approximately 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
1. Heat the oil in a large skillet, and fry the onions and garlic until slightly soft.
2. Add a little water to the chilli powder to make a thick paste; then add to the pan and stir for another two to three minutes, or until the paste separates.
3. Add the prawns and gently flip until slightly cooked.
4. Season with salt, pepper, paprika and a dash of cajun spice, if you like it.
5. Add the yoghurt and cook the prawns fully (about 3 to 5 minutes).
6. Toss in the coriander and serve with rice or couscous.
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