Singapore-Style Chilli Prawns

Steps

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1. 1
   Heat oil to medium-low heat and test with a bamboo chopstick—when small bubbles rise slowly, the oil is ready. Fry mantou buns, turning frequently, until golden brown all over. Remove and set aside, leaving 1–2 tablespoons of oil in the pan.
   ▶ ≈0:56
2. 2
   Heat medium heat and coat the wok with a suitable amount of oil. Add finely chopped red onion and stir-fry until translucent and fragrant.
   ▶ ≈2:30
3. 3
   Add chopped garlic and rehydrated dried shrimp. Stir-fry until fragrant, turning down the heat if it gets too hot or smoky.
   ▶ ≈3:12
4. 4
   Turn heat back to medium and add sambal chilli paste and tomato ketchup. Mix well and fry for 10–20 seconds until combined.
   ▶ ≈3:45
5. 5
   Add 300 ml water and ½ teaspoon sugar, stirring to combine. Cover the wok and bring to a boil over medium-high heat.
   ▶ ≈4:27
6. 6
   Once boiling, add the deveined prawns. Spread them out, cover, and simmer for 4–5 minutes.
   ▶ ≈4:51
7. 7
   Gently stir the prawns, then thicken the sauce with cornflour slurry. Don't thicken too much as an egg will be added next—aim for a moderately thick sauce.
   ▶ ≈5:18
8. 8
   Pour in the beaten egg, turn off the heat, and gently stir until the egg is incorporated.
   ▶ ≈5:39
9. 9
   Serve on a plate and enjoy with crispy mantou for dipping.
   ▶ ≈5:58