Recipe: Singaporean Shrimps

My version of the Singaporean shrimps minus the sweet, sour and spicy medley. This is a little more on the spicy side(since I forgot to put sugar) but appeals to my palate nonetheless.

My personal take - I could probably do better with the spice, but it goes well with rice!

Ingredients:
5 pieces medium hard shell tiger prawns
Ginger, tiny strips
Garlic, minced
Maggi Chili Sauce
Salt and pepper to taste
White Wine
1 teaspoon olive oil

Procedure:
Rub prawns with salt and pepper.
Line pan with ginger and garlic.
Add prawns on top and add a very small amount of water.
Cook in slow fire, with a cover. Allow it to simmer.
Add a teaspoon of olive oil.
Add Maggi chili sauce and white wine to the mixture.
Remove pan from fire and serve.

Server 3 to 4 persons.

It was quite late in the evening already when I decided to cook this, so I didn’t get the chance to pick fresh red chili from the backyard. However, the chili sauce sat quite well with the overall taste of the dish. This was the first time I ever used bottled chili sauce in prawn dishes and I’m quite happy with how it came out.

If you ever get the chance to try this at home, do let me know how you find it!