Happy Independence Day, Singapore

On this day in 1965, Singapore was expelled from Malaysia becoming the first country to gain its independence unwittingly. (The governments divided over a heated ideological difference over race relations.)

Singapore is known for its extraordinary street food. This dish is a sensational example. Enjoy with rice.

Singapore Chile Garlic Prawns



6 T. soy sauce

1/4 c. rice vinegar
4 t. sesame oil
1/4 c. ketchup

2 T. sugar

2 T. cornstarch


3 T. corn oil

1 lb. shrimp

2 T. ginger
4 garlic cloves, minced

1 jalapeno chile, minced

6 scallions, thinly sliced



To make the sauce, combine 6 tablespoons water and the soy sauce, vinegar, sesame oil, ketchup, sugar and corn starch and stir to dissolve the sugar and cornstarch.



Heat 2 T. oil and stir fry the shrimp until browned on both sides, about 1 minute on each side. Transfer the prawns to a bowl. Return the pan to high heat and add the remaining 1 T. oil. Add the ginger, garlic, chile, and two-thirds of the green onions and stir-fry for about 10 seconds until fragrant. Immediately add the shrimp and stir-fry until they are cooked through and the sauce has thickened slightly, about 1 minute. Transfer to a platter, garnish with the remaining green onions, and serve with rice.


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