Singaporean Style Chili Prawns with CDO Liver Spread


700g prawns (tail and head on), peeled and deveined
4 tbsps. ketchup  
1 cup water  
2 tbsps. cornstarch
4 tbsps. CDO Liver Spread  
¾ tsp dark soy sauce  
5 tbsps. vegetable oil  
7 cloves garlic, crushed  
2 tbsps. shallots, chopped  
10 red chili peppers, pounded or minced with seeds  
¾ tsp. lemon juice  
1 egg, beaten  
4 green onions, minced 


1. Wash, peel and devein the prawns leaving the tail and head on.  
2. In a large bowl, mix together ketchup, water, cornstarch, CDO Liver Spread and soy sauce.
3. Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Dust the prawns with cornstarch then fry another 2 minutes.
4. Stir sauce mixture into the skillet until the prawns are well coated.
5. Mix in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.