Singapore Chile Prawns

Ingredients

• 1 loaf serving suggestions: of bread french
• 1 small bunch cilantro leaves cut into 1-inch long pieces
• 1.5 teaspoons masa 
• 1  eggs 
• 8 cloves garlic roughly chopped
• 1 teaspoon juice of lemon freshly squeezed
• 1 teaspoon ed brown preserved soya beans dark
• 1 pound prawns whole unshelled
• 8  chiles fresh red roughly chopped
• 0.3 teaspoons salt 
• 2  scallions cut into finger lengths
• 1.5 tablespoons sugar to taste
• 5 tablespoons tomato catsup 
• 3 tablespoons vegetable oil 
• 1 cup water 

Equipment

• bowl
• sauce pan
• whisk
• wok

Directions

1. Whisk together all the ingredients in a bowl and set aside.
2. Cut down the backs of the prawns and remove the black intestinal vein. Set aside.
3. Heat the oil in a wok or shallow saucepan over high heat.
4. Add the garlic and stir-fry for 1 minute.
5. Add the chiles and stir-fry for another minute.
6. Add the prawns and stir-fry until the shell turn slightly red, about 2 to 3 minutes.
7. Add the sauce and stir-fry until the shells turn red.
8. Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Simmer the sauce for a few seconds and remove from the heat. Stir in the scallions and lime juice.
9. Transfer the prawns to a platter, garnish with the cilantro, and serve with chunks of French bread.
10. Note: This dish is also wonderful with mussels, crabs or lobsters; or you could mix all the seafood together. It's a Singapore version of a French seafood stew.