Chinese•quick
Pan Fried Fresh Water Prawn
A simple yet incredibly tasty recipe with fresh water prawn cooked in a blend of soy sauce, cooking wine, a touch of sugar, and chopped scallions.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 fresh water prawn (jumbo prawn or big tiger prawn)
- 1 ½ tablespoons cooking oil
- 2 cloves garlic (coarsely chopped)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- ½ teaspoon sugar
- 1 tablespoon chopped scallions
Instructions
- 1
Using a sharp knife, make a shallow incision along the back of the prawn. Remove the dark vein, then rinse with water and pat dry with paper towels
- 2
Add oil to a wok or pan. Once the oil is heated, add the garlic and stir-fry until aromatic and lightly browned.
- 3
Add the fresh water prawns, soy sauce, Shaoxing wine, and sugar. Stir well to combine.
- 4
Use a wok turner to press down on each prawn, pan-frying both sides until they are fully cooked.
- 5
Add the chopped scallions and stir to combine with the prawns. Serve hot with steamed rice.