Hot Chili Prawns |

Posted on

15 October 2012


Mary Santander

Hot Chili Prawns


1/2 kg prawns - deveined and shelled
1 onion - chopped
3 hot chili peppers (siling labuyo) - sliced fine
2 tbsp Chinese parsley/cilantro (kinchay) - chopped
1 egg - beaten
2 tbsp fresh garlic - chopped
2 tbsp fresh ginger - chopped
1 1/2 cups coconut milk
200g can tomato sauce
2 tbsp soy sauce or oyster sauce


  • Sauté garlic, ginger and onion until tender.
  • Add coconut milk and tomato sauce, stirring continuously until it boils.
  • Season with soy sauce, salt and pepper to taste.
  • Then throw in the prawns and siling labuyo.
  • Cook for 10 minutes or until prawns turn bright red.
  • Stir in beaten egg and cook till egg cooks.
  • Finally add kinchay and stir.
  • Let it stand for a few minutes before serving.
Cooks Note

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