Singapore Chili Shrimp
A home-friendly take on chili crab flavors with shrimp, tomato-chile sauce, ginger, garlic, and soft ribbons of egg.
Prep
15 minutes
Cook
15 minutes
Level
Easy
Serves
4
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Instructions
- 1
Pat shrimp dry and season lightly with salt.
- 2
Cook ginger and garlic in oil until fragrant.
- 3
Add tomato sauce, chili garlic sauce, soy sauce, vinegar, sugar, and a splash of water.
- 4
Simmer the sauce until slightly thick, then add shrimp.
- 5
When shrimp are pink, stream in beaten egg and finish with scallions.
Tips
Patting shrimp dry helps them stay snappy instead of watery.
Add the egg slowly while stirring for silky ribbons.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 2 days.
- Reheat gently so the shrimp do not overcook.
Substitutions
- Use crab meat or scallops instead of shrimp.
- Use ketchup plus extra vinegar if tomato sauce is unavailable.
What to Serve With
- Serve with steamed rice or soft rolls for the sauce.
- Add sauteed greens or cucumber salad.
Common Mistakes
- Do not simmer shrimp too long or they will become firm.
- Do not skip the vinegar because the sauce needs tang to balance the sweetness.
Recipe FAQ
Is this the same as chili crab?
It uses a similar sweet, tangy, spicy sauce but swaps in shrimp for easier home cooking.
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
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