Har Lok Cantonese Dry Fry Prawns
Learn how to prepare this iconic easy 15-minutes Cantonese (Chinese) dry fry prawns with sweet and sour sauce using common everyday Chinese pantry sauces.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 450 gram (1 lb.) prawns, preferrably medium/large size
- 2 tablespoon oil
- 2 cloves garlic, minced
- 1 inch ginger, thinly sliced
- 1-2 scallions, thinly sliced
- 4 tablespoon tomato ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 - 1 tablespoon sugar (or to taste, optional)
Instructions
- 1
Remove heads from prawns, deveined but leave the body and tail shells intact, cut away the feet (feelers). Wash and pat dry with a kitchen towel.
- 2
Heat oil over medium-high heat in a wok. Sauté prawns until shells turn orange. About 30 seconds. Remove from pan and transfer to a plate.
- 3
In the same frying pan, fry garlic and ginger until fragrant, about 30 seconds. Add sauce and brings to a boil.
- 4
Return the prawns and half of the scallions into the boiling sauce, toss to coat.
- 5
Remove from heat and transfer to a serving platter. Serve the prawns immediately, garnish with the remaining scallions.