Follow these steps for perfect results
chicken stock
canned
ketchup
soy sauce
rice vinegar
sweet chili-garlic sauce
vegetable oil
garlic
minced
ginger
minced
shallot
minced
jalapeno chili
minced
shrimp
shelled, deveined, tails intact
egg
lightly beaten
Combine chicken stock, ketchup, soy sauce, rice vinegar, and sweet chili-garlic sauce in a small bowl.
Preheat a wok over high heat.
Add vegetable oil to the wok, coating the sides.
Add minced garlic, ginger, shallot, and chili to the wok.
Stir-fry for about 20 seconds until fragrant.
Add shrimp to the wok.
Stir-fry shrimp until pink and slightly curled, about 1 to 2 minutes.
Pour the sauce mixture into the wok.
Stir-fry for 1 minute.
Slowly pour in beaten egg while stirring in a circular motion to create egg 'flowers'.
Turn off the heat.
Transfer the chili prawns onto a serving platter.
Serve immediately.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
Serve with steamed rice or noodles.
Garnish with chopped green onions.
Everything you need to know before you start
5 minutes
Sauce can be made ahead of time
Serve hot over rice or noodles. Garnish with chopped green onions or cilantro.
Steamed rice
Noodles
Stir-fried vegetables
Off-dry to balance the spice
Light and refreshing
Discover the story behind this recipe
Common street food in many Asian countries.
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