Smooth, sweet with a touch of spice, its everybody’s favourite. Children love it with chips, adults love it with seafood. Easy to stir fry some veg or cook a mud crab. A versatile dip as is or mix with mayo for a creamy dipping sauce.

This is a versatile sauce that can be used as a dipping sauce, as a quick stir fry sauce, as a marinade for meat, fish or any protein or as a cooking sauce for a curry dish. Truly your one stop solution for so many meals.
Origin: India

Try our Singapore chilli garlic noodles recipe:

Prep: 10 mins

Cook time: 15 mins

Serves: 4-6

Ingredients

• 4- 5 tbsp Lord & Lion Singapore Chilli Garlic Sauce
• 3 tbsp soy sauce
• 300g of prawns, cleaned and deveined
• 2 tbsp olive oil
• 350g of vermicelli noodles, soaked in cold water for 15 minutes and drained
• 3 eggs, lightly beaten
• 1 onion, sliced finely
• ½ cup of carrots, sliced and chopped
• 150g of green beans, washed, tips cut off, cut into diagonals of 3 - 4 cm
• 1 red capsicum, thinly sliced
• Fresh coriander, chopped roughly for garnish
• 2 large red or green chillies, chopped diagonally
• Lemon wedges for garnish

Method

In a pan, make a thin crepe-like omelette with the eggs. When cooked, roll it up and cut into thin strips.

In a heated wok, stir fry the vegetables in the oil.

Add the soy sauce, noodles and chillies and stir fry for 2-3 minutes.

Add the prawns and continue to stir fry for another 2-3 minutes until cooked.

Add the Lord & Lion Singapore Chilli Garlic Sauce.

Scatter the sliced egg omelette through the dish.

Serve with fresh coriander and lemon wedges. Enjoy!