Singapore Shrimp

cropped-singapore-shrimp-pic.jpgThe Rev. Dr. Winfred Vergara, Asiamerica Ministries Officer of The Episcopal Church, adapted a recipe of deep fried shrimp in oyster sauce and leeks when he was missionary priest in Singapore and dubbed it Singapore Shrimp. It’s quick and tasty. Here’s the recipe:

So, whether you eat or drink, or whatever you do, do everything for the glory of God. ~ 1 Corinthians 10:31

Singapore Shrimp: Deep Fried Shrimp in Oyster Sauce and Leeks
Serves 4


• 2 T. vegetable oil
• 1-2 pounds of shrimp
• 5 large cloves of garlic or more to taste
• 1 Sliced leek or 3 spring onions/scallions
• Oyster sauce (found in the Asian section at the grocery store)
• Red Pepper Flakes (optional)

Heat the oil in a pan and then fry the shrimp. Be careful because the shrimp jump up when hot. Once crispy looking, set them aside.

In a separate pan, fry the chopped garlic (the finer the better).

When the garlic is brown, toss in the deep-fried shrimp and add the oyster sauce, sprinkle with water as you even up the sauce on the shrimps.

Toss in the leeks (or spring onions), stir a little bit, and voila! You’ve got the Singapore Shrimp.

Add chopped red chili peppers/red pepper flakes if you want it hot and spicy.

Submitted by: The Rev. Dr. Winfred B. Vergara, Asiamerica Ministries, The Episcopal Church

For a downloadable/printable version of this recipe, visit:

Tomorrow: Spice things up with St. Helena’s Hell Fire Pepper Jelly