Har Lok (Dry-Fried Prawns)
This is an easy recipe. Your har lok will be delicious so long as the prawns are fresh and not overcooked. Frying prawns in the shell gives them an irresistible aroma. You'll drool before the dish is done. And you'll lick the plate clean after it's done.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 16 prawns (600 g)
- 1/2 tbsp dark soya sauce
- 1/2 tbsp salt
- 2 tbsp tomato ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp sugar
- 1 tbsp corn oil
- 2 tbsp water
- 1/8 tsp white sesame oil
Instructions
- 1
Trim legs and feelers from prawns. Devein and rinse. Dry thoroughly with paper towels.
- 2
Marinate prawns with dark soya sauce and salt for 15 minutes.
- 3
In a bowl, stir tomato ketchup, Worcestershire sauce, and sugar till thoroughly mixed. Set aside.
- 4
In a wok or pan, fry prawns in very hot oil over high heat till 70-80% cooked, in batches if necessary to avoid overcrowding. Transfer to a plate.
- 5
Drizzle water around the pan/wok. Swirl to deglaze. Add Worcestershire sauce mixture. Reduce sauce till slightly thickened. Taste and adjust seasoning if necessary.
- 6
Add prawns to sauce and toss till well coated and fully cooked. Sprinkle with a few drops of white sesame oil. Plate and serve.