Indonesian•gourmet
Hakka red prawn
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb jumbo prawns (shells on)
- 3 Tbsp red yeast rice
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- Oil to deep-fry the prawns
- 2 Tbsp canola oil
- 1 stalk spring onion (shredded)
- 1/4 cup of water
- SEASONINGS:
- 1/2 cup of shaoxing wine
- 1/4 Tbsp salt
- 2 Tbsp sugar
- White pepper powder to taste
Instructions
- 1
Slit the back of the prawns open with a sharp knife and clean and devein the prawns, but retain the shells
- 2
Heat up enough oil to deep-fry the prawns until half cooked
- 3
Heat up 2 Tbsp of canola oil and sesame oil in a separate wok/pan and stir fry the ginger and garlic until fragrant. Add in the red yeast rice and continue to stir fry until fragrant
- 4
Add the seasonings, water and prawns, cook until the prawns are well done. Garnish with spring onion