Print Recipe

Singapore Firecracker


  • 1 1/2 pounds shrimp, peeled and deveined
  • Canola oil for cooking
  • 1 red bell pepper, julienne
  • 1 yellow onion, julienne
  • 1 tablespoon garlic/ginger minced, mixed
  • 2 tablespoons lemongrass, chopped
  • 3 stalks green onion, cut into 2-inch pieces
  • 1 cup ketchup
  • 1/2 cup Thai chili dipping sauce
  • 2 ounces curry powder
  • 1/2 cup water
  • 1 tablespoon sesame oil
  • 2 tablespoons green onion, chopped fine, for garnish
  • 6 cups steamed rice


  1. Heat a sauté pan and add 2 ounces oil. Cook shrimp for 3 minutes until it becomes opaque; set aside and reserve.
  2. Using the same pan, add 2 ounces more oil. Add bell pepper and onions to caramelize - about 2 minutes. Add ginger/garlic and lemongrass mixture and green onions.
  3. Combine Thai chili dipping sauce, ketchup, curry powder and water, and allow to simmer for 1 minute. Add shrimp and sesame oil. Toss to coat shrimp with sauce; transfer to serving container and serve with steamed rice.

Serves 4.

Chef Martin Yan


Maricopa, Arizona

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