‘This dish is a variation of the famous Singapore chilli crab. The prawns are just as delicious as the original dish, and work well as part of a main meal. Served with some stir fry vegetables, your taste buds will take a trip to Asia without leaving the comfort of your home.’ Rebecca Coomes
Classification: Phase 1 – Restricted, GF, DF, LF
- 1kg raw prawns
- 2 tbs coconut oil
- 1 cup tomato passata
- 3 tbs coconut aminos
- 1 tbs tomato paste
- 2 tsp apple cider vinegar
- ½ tsp salt
- 4 red chillies, chopped
- 1 tsp belachan
- 4 spring onions, green part only, chopped
- 1 tbs coconut oil, melted
Place all of the spice paste ingredients in a blender. Blitz until it resembles a paste.
Heat a large wok over a high heat. Melt the coconut oil then add the spice paste. Stir fry for several minutes, or until the paste starts to change colour.
Add the tomato passata, coconut aminos, tomato paste, vinegar and salt and bring to the boil. Cook for several minutes or until the sauce has thickened slightly.
Add the prawns and stir to coat thoroughly. Cook until the prawns have turned pink and are cooked through. Remove from the heat. Works well with stir fry vegetables. Serve with plenty of napkins for sticky fingers.
Note: Belachan is a dried shrimp paste and can be found in Asian grocery stores. Select a product that doesn’t contain sugar.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.