Singapore Chile Prawns
You can never have too many main course recipes, so give Singapore Chile Prawns a try. This recipe serves 6. One serving contains 504 calories, 30g of protein, and 13g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have tomato catsup, chiles, scallions, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It is a good option if you're following a dairy free and pescatarian diet.
Instructions
Whisk together all the ingredients in a bowl and set aside.
Cut down the backs of the prawns and remove the black intestinal vein. Set aside.
Heat the oil in a wok or shallow saucepan over high heat.
Add the garlic and stir-fry for 1 minute.
Add the chiles and stir-fry for another minute.
Add the prawns and stir-fry until the shell turn slightly red, about 2 to 3 minutes.
Add the sauce and stir-fry until the shells turn red.
Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Simmer the sauce for a few seconds and remove from the heat. Stir in the scallions and lime juice.
Transfer the prawns to a platter, garnish with the cilantro, and serve with chunks of French bread.
Note: This dish is also wonderful with mussels, crabs or lobsters; or you could mix all the seafood together. It's a Singapore version of a French seafood stew.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Maysara Arsheen Pinot Gris
A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.