You can easily buy fresh white prawns from your local fishmonger these days and these are delicious in a stir-fry dish, noodles and also as a dish in its own right such as my Chilli and Ginger prawn recipe. Traditionally, this dish is served with fresh blue swimmer crabs in Singapore and Southeast Asia but I have adapted the recipe and used large tiger prawns or white prawns. I find that the larger the prawn, the more impressive the dish. It is best to cook the prawns in their shell, not only to prevent shrinkage but the shells also add extra flavour.
- 1 jar of Nonya Secrets Chilli and Ginger sauce
- 1 kg large tiger prawns or white prawns
- 100g fresh baby plum or cherry tomatoes, halved
- 1 stalk chopped spring onions and a few slices of fresh red chillies
Using a sharp knife or scissors, make a slit along the top of the prawn shell from just below the head to the tail and remove the intestinal tract. This will also allow the sauce to penetrate into the flesh. Rinse under cold water and put them into a non-stick saucepan.
Add the Chilli and Ginger sauce to the prawns along with the halved baby plum or cherry tomatoes and turn the heat up to maximum. After 3-5 minutes, as soon as the prawns start to turn pink and curl up, turn the heat down and let it simmer for a further 3-4 minutes with the lid on to let it cook in its own steam. Transfer to a serving dish when ready to serve and garnish with chopped spring onions and fresh red chillies.
Delicious served with steamed rice or noodles.