RECIPES OF SINGAPORE

Ingredients

1 tsp

1 tbsp

1 tsp

1 tbsp

1

3/4 lb

1

1/4 cup

1/4 cup

2 tbsp

2 tbsp

2 tbsp

Chicken stock (or canned chicken broth)

Ketchup

Soy sauce

Rice vinegar

Sweet chili garlic sauce

1. Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili garlic sauce together in a small bowl for sauce
2. Heat a wok over high heat until hot and add the oil and swirl to coat the sides
3. Add the garlic, ginger, shallot and chile and stir-fry until fragrant, for about 20 seconds
4. Add the shrimp and stir-fry until they turn pink and curl slightly, for about 1-2 minutes
5. Pour the sauce into the wok and stir-fry for about 1 minute
6. While stirring in a circular motion, slowly pour in the beaten egg (This will create egg "flowers")
7. Turn off the heat, scoop the contents of the wok onto a platter and serve immediately