Did you catch Nagi Maehashi and Jean-Baptise Alexandre (JB) live in The Kitchen by Harris Scarfe Cooking up a storm – the RecipeTin Way at the 2023 Good Food & Wine Show? Recreate RecipeTin Eats Singapore Chilli Prawns at home and impress your guests with this delicious seafood dish.

See Nagi Maehashi & JB of RecipeTin Eats live on The Kitchen by Harris Scarfe at this year’s Brisbane Good Food & Wine Show from 27 – 29 October 2023. Purchase your entry ticket below.
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1.2 kg large tiger or king prawns
5 red cayenne chilli – roughly chopped
2 T taucu paste
6 garlic cloves (small) – roughly chopped
3 eschallots (small) – roughly chopped
4 inch ginger – roughly chopped
1/4 cup canola oil
1 T belachan paste – diced
250g tomato passata
1/2 cup sweet chilli sauce
2 T ketchup
2 cups water
3 T white vinegar

For Serving
1 T coriander – chopped
2 T green onion – chopped
Mantou buns – fried

Place in the bowl of a food processor the chilli, taucu, garlic, eschallots and ginger. Purée into a paste and set aside.

Heat the oil in a wok over medium-high. Add the belachan and cook, until toasted, about 2 minutes.

Add the chilli paste and cook, stirring constantly, for 3/4 minutes.

Add the tomatoes and cook, stirring for 4 minutes.

Add the sweet chili sauce, ketchup, water, vinegar and stir to combine.

Bring to a boil reduce the heat to a simmer and add the prawns. Cover and cook for 5 minutes.

Transfer to a plate and garnish with the coriander and green onions.


For more delicious recipe inspiration head to the RecipeTin Eats website.