How to Cook Chilli Scampi and Congee

I struggle with dead air when I’m doing a live cooking broadcast; it’s probably because I started out doing cooking demonstrations in front of live audiences where you’re EXPECTED to talk right through your presentation.

When I run out of questions from my Twitch audience, I ramble. In this instance I talked about baby Noah and his time in the ICU and to my horror I began to cry. I was going to delete this video right after it aired but in the end, I decided it’d just be a waste of 2 hours of video. So here it is.

Chilli Scampi

Ps. I’m directly copy-pasting this recipe from the segment I did on Channel Ten’s Everyday Gourmet (substituting prawns with scampis) because I’m too lazy (I’ve got a bit of a backlog to cover with my blog posts); it uses fried shallots instead of fresh onion but you get the idea.


12 scampis, cleaned and cut in half

4 tbsp tapioca flour

2 egg whites, whisked

3 cups cooking oil

Fresh coriander, to garnish


3 tbsp fried shallots

4 tbsp chilli sauce (Sriracha or similar)

1 tbsp garlic, minced

1 tsp belacan (shrimp paste) powder

1 tbsp ginger, minced

½ tbsp chicken stock granules

4 tbsp sugar

3 tbsp tomato sauce

100 ml water

1 tbsp soya sauce

1 tsp lemon juice

2 eggs


1) Heat oil in a deep pan / wok. Clean and devein the scampis, coat in whisked egg whites, drench in tapioca flour, deep fry for 1 minute or until they just change colour. Remove from pan and set aside.

2) Heat 1 tbsp of oil in pan; add all sauce ingredients except eggs. Simmer for 3 minutes or until everything is dissolved / mixed through. Add the scampis back into the pan and coat with the sauce.

3) Remove from heat. Crack 2 eggs, mix quickly, then pour sauce over scampis

4) Garnish and serve!

chilli scampi



½ cup jasmine rice

1½ L water or chicken stock

2 Tbsps chicken powder

1 tsp pepper

Optional –

2 century eggs, diced

Shredded poached chicken

Fried shallots for topping

Sauteed minced preserved radish



  1. Combine all ingredients in a pot (I used an Optimum Induction Pressure-Cook Pro and cooked it on the porridge setting).
  2. Simmer, covered, until done. Add more stock/water if required and adjust seasoning to taste before removing from heat.


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