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Singaporean Chilli Shrimp


  • 500g large shrimp, peeled and deveined

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch piece ginger, minced

  • 2 tablespoons chili paste

  • 1 tablespoon tomato paste

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 1/2 cup water

  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

  • Fresh cilantro and red chili slices for garnish

To serve:

  • Steamed white rice

  • Sautéed bok choy


  1. Prepare the Shrimp:

  • Rinse the shrimp and pat dry with paper towels.

   2. Cook the Sauce:

  • Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.

  • Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.

  • Stir in the chili paste and tomato paste, cooking for 2-3 minutes until the oil starts to separate from the paste.

  • Add soy sauce, sugar, and water, mixing well. Simmer for 5 minutes.

   3. Cook the Shrimp:

  • Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.

  • If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens.

   4. Serve:

  • Transfer the shrimp and sauce to a serving plate. Garnish with fresh cilantro and red chili slices.

  • Serve hot with steamed white rice and sautéed bok choy on the side.

  • Enjoy!

can you create a singapore chili shrimp .jpg
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